Description
This Zucchini Corn Tomato Bake with Italian Parmesan Crust is a delicious and easy-to-make vegetarian dish that is bursting with flavors. Fresh zucchini, sweet corn, and juicy cherry tomatoes are baked with a crispy Parmesan crust for a perfect summer side or main dish.
Ingredients
Scale
Zucchini Corn Tomato Bake:
- 2 medium zucchini, sliced
- 2 cups fresh corn kernels
- 2 cups cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/4 cup fresh basil, chopped
- Salt and black pepper to taste
Italian Parmesan Crust:
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
Instructions
- Preheat oven: Preheat the oven to 375°F (190°C).
- Prepare vegetables: In a large bowl, combine sliced zucchini, corn kernels, and halved cherry tomatoes. Drizzle with olive oil, add minced garlic, chopped basil, salt, and pepper. Toss to coat.
- Transfer to baking dish: Transfer the vegetable mixture to a baking dish.
- Prepare crust: In a small bowl, mix grated Parmesan cheese and breadcrumbs. Sprinkle the Parmesan mixture evenly over the vegetables.
- Bake: Bake for 25-30 minutes, or until the vegetables are tender and the crust is golden brown.
- Serve: Let the dish stand for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 8g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 10mg
Keywords: Zucchini Corn Tomato Bake, Vegetarian, Parmesan Crust, Summer Recipe, Easy, Baked Vegetables
