Zucchini Corn Tomato Bake with Parmesan Crust

Description

A fresh, colorful, and wholesome summer bake made with zucchini, sweet corn, and juicy tomatoes, all layered and topped with a crisp, savory parmesan crust. Perfect as a light main or a flavorful side dish!

Ingredients For Zucchini Corn Tomato Bake with Parmesan Crust

• 2 medium zucchinis, sliced into thin rounds

• 2 ears corn, kernels cut off (or 1½ cups frozen/thawed)

• 2 medium tomatoes, sliced

• 1 small red onion, thinly sliced (optional)

• 2 cloves garlic, minced

• ¼ cup chopped fresh basil or parsley

• 1 tbsp olive oil

• Salt & black pepper, to taste

For the Parmesan crust:

• ½ cup grated Parmesan cheese

• ¼ cup breadcrumbs (panko or regular)

• 1 tbsp melted butter

• ¼ tsp dried oregano

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.

2. Prepare the vegetables: In a bowl, toss zucchini, corn, tomatoes, onion (if using), and garlic with olive oil, salt, pepper, and herbs.

3. Layer in the baking dish: Spread the vegetable mixture evenly in the dish.

4. Make the crust: In a small bowl, combine Parmesan, breadcrumbs, butter, and oregano. Sprinkle evenly over the top of the veggies.

5. Bake for 25–30 minutes, or until the vegetables are tender and the topping is golden brown.

6. Serve warm, garnished with extra herbs or a drizzle of olive oil.

🍽️ Servings

Serves: 4 as a side dish | 2 as a main dish

🧂 Notes & Variations

• Add protein: Top with grilled chicken, cooked beans, or shredded rotisserie chicken for a more filling meal.

• Make it cheesy: Add shredded mozzarella or cheddar between layers for a gooey texture.

• Gluten-free: Use gluten-free breadcrumbs or crushed almonds for the crust.

• Spice it up: Add chili flakes or jalapeños for a kick.

✅ Tips

• Slice veggies evenly to ensure uniform cooking.

• Let the bake sit 5 minutes before serving for easier slicing.

• Use ripe, firm tomatoes to avoid sogginess.

• Make ahead: Prep and refrigerate for up to 8 hours before baking.

🥗 Nutritional Info (Per serving as a side dish)

• Calories: ~180 kcal

• Protein: 6g

• Carbs: 18g

• Fat: 10g

• Fiber: 3g

• Sugar: 5g

• Calcium: ~15% DV

• Vitamin C: ~35% DV

(Approximate values; will vary with exact ingredients)

🌿 Benefits

• High in fiber – Aids digestion and helps keep you full

• Rich in antioxidants – Tomatoes and zucchini provide vitamins A & C

• Low in calories – Great for weight-conscious meals

• Heart-healthy fats – From olive oil and Parmesan

• Vegetarian & customizable – Easily adapted to preferences

❓ Q&A

Q: Can I use canned corn or tomatoes?
A: Yes! Drain them well to avoid excess moisture. Fresh is best, but canned works in a pinch.

Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

Q: Can I freeze it?
A: It’s best eaten fresh. Freezing may affect texture, especially the crust, but it’s still possible if needed.

Q: What dish pairs well with this?
A: Great with grilled meat, garlic bread, or a crisp green salad.

Q: Is it keto-friendly?
A: It’s moderately low-carb. For keto, omit breadcrumbs or replace with almond flour.