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Cheesy Zucchini Corn Tomato Bake with Golden Parmesan Crust
Laura

Cheesy Zucchini Corn Tomato Bake with Golden Parmesan Crust

A cozy baked vegetable dish with zucchini, corn, tomatoes, melted cheese, and a crisp Parmesan topping.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

  • 3 medium zucchini sliced into thin half-moons
  • 2 cups corn kernels fresh or frozen
  • 2 cups cherry tomatoes halved
  • 1 small yellow onion finely sliced
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried Italian seasoning
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup breadcrumbs
  • 1 tablespoon melted butter
  • 2 tablespoons chopped parsley for serving

Equipment

  • Oven
  • Baking dish
  • Mixing bowl
  • Cutting board
  • Knife

Method
 

  1. Preheat the oven and lightly grease a baking dish.
  2. Toss the zucchini, corn, tomatoes, onion, and garlic with olive oil, salt, pepper, and Italian seasoning.
  3. Spread the vegetables in the dish and top with mozzarella.
  4. Mix Parmesan, breadcrumbs, and melted butter, then scatter over the top.
  5. Bake until the vegetables are tender and the top is golden and bubbling.
  6. Rest briefly, garnish with parsley, and serve warm.

Notes

  • Pat juicy tomatoes dry if needed to reduce excess moisture.
  • Use a wide baking dish for better roasting.
  • Rest before serving so the bake sets up nicely.