Zucchini Corn Tomato Bake with Crispy Parmesan Crust
A delicious and healthy summer vegetable casserole that’s bursting with garden-fresh flavor! This baked zucchini, corn, and tomato dish is topped with melty mozzarella and a golden Parmesan crust perfect as a light vegetarian dinner or a side for grilled meats!
Ingredients:
2 medium zucchinis, sliced into rounds
1 cup corn kernels (fresh, frozen, or canned)
2 cups cherry tomatoes, halved
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
1 teaspoon garlic powder
Salt and black pepper to taste
Fresh basil or parsley for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Lightly grease a medium baking dish with olive oil.
2. In a large mixing bowl, toss the sliced zucchini, corn, and cherry tomatoes with olive oil, garlic powder, salt, and pepper.
3. Transfer the vegetable mixture to the baking dish. Spread evenly.
4. Sprinkle shredded mozzarella over the top, then layer with grated Parmesan cheese for a crispy crust.
5. Bake uncovered for 25–30 minutes, or until the cheese is bubbly and golden brown.
6. Garnish with chopped fresh herbs and serve hot!
Zucchini Bake, Tomato Corn Casserole, Healthy Vegetable Side, Summer Vegetable Recipe
