Zucchini Corn Tomato Bake
A deliciously cheesy bake made with fresh zucchini, corn, and tomatoes, topped with a golden crust of Parmesan cheese, perfect for summer meals.
Ingredients
Vegetables
- 2 medium Zucchini, sliced
- 1 cup Corn, fresh or frozen
- 2 large Tomatoes, diced (or a can of diced tomatoes)
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
Cheeses
- 1 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
Other Ingredients
- 2 tablespoons Olive oil
- 1 teaspoon Basil, dried (or fresh basil leaves)
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Breadcrumbs, optional for added crunch
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent, about 3-5 minutes.
- Stir in the sliced zucchini, corn, and diced tomatoes (drained if using canned). Season with salt, pepper, and Italian seasoning, cooking for another 5-7 minutes until the zucchini softens slightly.
- In a large mixing bowl, combine the sautéed vegetable mixture with Parmesan and half of the mozzarella cheese, blending well.
- Pour the mixture into a greased baking dish or casserole. Spread it evenly.
- Sprinkle the remaining mozzarella cheese over the top. If using breadcrumbs, mix them with some olive oil and sprinkle over the cheese.
- Place your dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Allow the dish to cool for a few minutes before serving.
Notes
For best results, use fresh seasonal ingredients. Customize the cheese or add protein as desired. Store leftovers in an airtight container in the fridge for up to three days or freeze for up to three months.