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Cheesy Zucchini Corn Tomato Bake

Cheesy Zucchini Corn Tomato Bake You'll Crave This Summer

This Cheesy Zucchini Corn Tomato Bake is a delightful dish that showcases summer veggies.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 3 medium Zucchini Adds tender texture and absorbs flavors
  • 2 cups Corn Kernels Fresh is ideal, but canned or frozen can substitute
  • 1 cup Cherry Tomatoes Halved or substitute with diced regular tomatoes
  • 1 medium Onion Sauté until fragrant for best results
  • 2 cloves Garlic Minced, sauté until soft for depth of flavor
For the Cheesy Mixture
  • 2 cups Mozzarella Cheese Low-moisture is preferable
  • 1 cup Parmesan Cheese Freshly grated is best
For the Crust
  • 1 cup Breadcrumbs (Panko) Creates a light, crispy crust
Seasonings
  • 1 teaspoon Dried Oregano or Italian Seasoning A must for flavor complexity
  • to taste Salt Essential for seasoning
  • to taste Black Pepper Essential for seasoning
For the Finish
  • 2 tablespoons Olive Oil Used for sautéing and drizzling
  • 1/4 cup Fresh Basil or Parsley For garnish before serving

Equipment

  • 9x13 inch baking dish
  • large skillet
  • Mixing bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté chopped onion and minced garlic until soft and fragrant, about 3-4 minutes.
  3. In a mixing bowl, combine sliced zucchini, corn, halved cherry tomatoes, sautéed onion, minced garlic, and seasonings. Toss gently to coat.
  4. Spread the vegetable mixture evenly in the greased baking dish.
  5. Sprinkle shredded mozzarella cheese over the top of the vegetable mixture.
  6. Mix together grated Parmesan cheese and panko breadcrumbs, then sprinkle evenly over the mozzarella layer.
  7. Drizzle a little olive oil over the breadcrumb topping and bake for 30-35 minutes until golden brown.
  8. Allow to cool for 5-10 minutes before garnishing with freshly chopped basil or parsley.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 400mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1.5mg

Notes

For even slices, use a mandoline; don't skip sautéing onion and garlic for enhanced sweetness. Use panko for a crispier crust. Allow to cool for easier slicing.

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