Name: Cheesy Zucchini Corn Tomato Bake with Parmesan Crust
Prep time: 15 min
Cook time: 35 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 3 medium zucchini, sliced; 1 cup corn kernels (fresh, canned, or frozen); 1 ½ cups cherry tomatoes, halved (or diced regular tomatoes); 2 cups mozzarella cheese, shredded (low-moisture preferred); ½ cup Parmesan cheese, freshly grated; 1 cup breadcrumbs (Panko or gluten-free); 3 cloves garlic, minced; 1 medium onion, chopped; 3 tablespoons olive oil (for sautéing and drizzling); 1 teaspoon dried oregano; 1 teaspoon salt; ½ teaspoon black pepper; ¼ cup fresh basil or parsley, chopped (for garnish)

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This Cheesy Zucchini Corn Tomato Bake with Parmesan Crust is a comforting and flavorful dish that highlights the best of summer produce. With tender zucchini, juicy tomatoes, and sweet corn layered under gooey mozzarella and topped with a golden Parmesan breadcrumb crust, it’s a wholesome vegetarian bake that’s hearty enough for a main dish but versatile enough as a side. Perfect for weeknight dinners, potlucks, or holiday spreads, this recipe brings together freshness, richness, and crunch in every bite.

Cheesy Zucchini Corn Tomato Bake with Parmesan Crust

Why You’ll Love This Recipe

Seasonal Goodness: A great way to use fresh summer vegetables.
Cheesy & Comforting: Gooey mozzarella and nutty Parmesan make this dish extra satisfying.
Crispy Crust: Panko breadcrumbs add a perfect crunch on top.
Meal-Prep Friendly: Can be assembled ahead and baked later.
Versatile: Serve as a vegetarian main, or pair with grilled meats or fish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Vegetables
3 medium zucchini, sliced
1 cup corn kernels (fresh, canned, or frozen)
1 1/2 cups cherry tomatoes, halved (or diced regular tomatoes)

For the Cheese
2 cups mozzarella cheese, shredded (low-moisture preferred)
1/2 cup Parmesan cheese, freshly grated

For the Crust
1 cup breadcrumbs (Panko or gluten-free)

For Flavor
3 cloves garlic, minced
1 medium onion, chopped
3 tablespoons olive oil (for sautéing and drizzling)
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup fresh basil or parsley, chopped (for garnish)

Directions

Preheat Oven: Preheat to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or butter.
Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Sauté onion and garlic for 3–4 minutes until fragrant.
Mix Vegetables: In a bowl, combine zucchini, corn, tomatoes, and the sautéed onion-garlic mixture. Season with oregano, salt, and pepper.
Assemble the Bake: Spread the vegetable mixture evenly in the prepared baking dish. Top with mozzarella cheese.
Make the Crust: In a separate bowl, mix Parmesan cheese with breadcrumbs. Sprinkle over the mozzarella layer. Drizzle lightly with olive oil.
Bake: Bake for 30–35 minutes until the topping is golden brown and the cheese is bubbly.
Finish & Serve: Let cool for 5–10 minutes. Garnish with fresh basil or parsley before serving.

Servings and timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 35 minutes
Cooling Time: 10 minutes
Total Time: 1 hour

Variations

Extra Cheesy: Add ricotta or goat cheese in the vegetable layer for creaminess.
Spicy Twist: Sprinkle red pepper flakes or chopped jalapeños for heat.
Mediterranean Flair: Add olives and sun-dried tomatoes.
Protein Boost: Mix in cooked chickpeas, shredded chicken, or sausage.
Different Veggies: Try bell peppers, spinach, or mushrooms for variety.

Storage/Reheating

Refrigerate: Store leftovers in an airtight container for 3–4 days.
Reheat: Bake at 350°F for 10–15 minutes, or microwave in portions until warm.
Freeze: Store baked portions wrapped tightly for up to 2 months. Reheat in the oven directly from frozen.

FAQs

Can I make this dish ahead of time?

Yes, assemble everything except the crust topping. Refrigerate, then add breadcrumbs and bake when ready.

Do I need to cook the zucchini before baking?

No, it cooks perfectly in the oven once sliced thinly.

Can I use frozen vegetables?

Yes, just thaw and drain them well to avoid excess moisture.

What cheese works best besides mozzarella?

Fontina, provolone, or Monterey Jack are excellent melty alternatives.

How do I keep the dish from getting watery?

Use low-moisture mozzarella and pat the zucchini dry before mixing.

Is this recipe gluten-free?

Yes, if you use gluten-free breadcrumbs.

Can I add pasta or rice to make it a full meal?

Absolutely—layer in cooked pasta or rice before baking for a hearty casserole.

Can I bake this in a smaller dish?

Yes, but you may need to reduce the baking time slightly.

What should I serve with this?

It pairs beautifully with grilled chicken, fish, or a fresh salad.

Can I make it vegan?

Yes, substitute with vegan cheese and plant-based breadcrumbs.

Conclusion

Cheesy Zucchini Corn Tomato Bake with Parmesan Crust is a comforting, versatile dish that brings summer vegetables to life with layers of flavor, gooey cheese, and a golden, crispy topping. Perfect as a vegetarian main or a hearty side, it’s a recipe that balances freshness with indulgence, making it a go-to favorite for family dinners and gatherings alike.