Description
This Easy Cheesy Zucchini Corn Tomato Bake with Golden Parmesan Crust is a hearty, flavorful vegetable casserole loaded with zucchini, corn, tomatoes, mozzarella, and a crispy Parmesan breadcrumb topping. It’s the perfect comforting weeknight dinner for the whole family.
Ingredients
2 medium zucchini, sliced or diced
2 cups corn kernels
1 pint cherry tomatoes, halved
1 large onion, chopped
3 garlic cloves, minced
2 tbsp olive oil
1 tsp dried oregano or Italian seasoning
1 tsp salt
1/2 tsp black pepper
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup panko breadcrumbs
Fresh basil or parsley, chopped (optional)
Instructions
1. Preheat oven to 375°F (190°C).
2. Grease a 9×13-inch baking dish.
3. Sauté onion and garlic in olive oil.
4. Mix vegetables with seasonings.
5. Spread into baking dish.
6. Top with mozzarella.
7. Add Parmesan and panko mixture.
8. Bake 30–35 minutes until golden.
9. Rest 5 minutes, garnish, and serve.
Notes
Salt zucchini first if you want less moisture.
Use freshly grated Parmesan for the crispiest topping.
Store leftovers in the refrigerator for up to 4 days.
Great served with grilled chicken or a fresh green salad.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American