Description
A delightful blend of zucchini, corn, and tomatoes topped with a crunchy parmesan crust.
Ingredients
Scale
- 3 medium Zucchini
- 1 cup Corn Kernels
- 1.5 cup Cherry Tomatoes
- 2 cups Mozzarella Cheese
- 0.5 cup Parmesan Cheese
- 1 cup Breadcrumbs (Panko)
- 3 cloves Garlic
- 1 medium Onion
- 3 tablespoons Olive Oil
- 1 teaspoon Dried Oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 0.25 cup Fresh Basil or Parsley
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse your zucchini and slice them into half-moons, about 1/4 inch thick.
- Toss the zucchini with salt and let them sit for about 10 minutes.
- Heat olive oil in a large skillet over medium heat, then sauté the diced onion until translucent.
- Add minced garlic and cook until fragrant.
- Mix in the zucchini, corn, and halved cherry tomatoes, cooking until zucchini is tender.
- Sprinkle salt, black pepper, and dried oregano into the vegetable mixture.
- Remove the skillet from heat and stir in 1.5 cups mozzarella cheese until melted.
- Pour the cheesy vegetable mix into a baking dish and spread evenly.
- Top with remaining mozzarella and parmesan cheese.
- Combine breadcrumbs with a drizzle of olive oil, then sprinkle over the top.
- Bake for 25-30 minutes or until bubbly and golden brown.
- Finish with fresh basil or parsley before serving.
- Let cool for 5 minutes before serving.
Notes
Serve with a fresh salad or garlic bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 45mg
Keywords: zucchini bake, vegetable bake, cheesy casserole, comfort food, vegetarian recipes