Description
Tender zucchini and sweet corn mingle with juicy tomato slices, all crowned by a crisp, cheesy Parmesan topping. A warm, comforting bake that brings garden freshness straight to your table in every savory spoonful.
Ingredients
- 2 medium zucchini, sliced
- 1.5 cups corn kernels
- 2 large tomatoes, sliced
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil, chopped
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, toss sliced zucchini, corn kernels and tomato slices with olive oil, minced garlic, dried oregano, salt and pepper.
- Spread half of the vegetable mixture evenly in the prepared baking dish.
- In a small bowl, combine grated Parmesan cheese and breadcrumbs; sprinkle half of this mixture over the vegetables.
- Top with the remaining vegetable mixture and then sprinkle the rest of the Parmesan-breadcrumb mixture evenly on top.
- Bake for 25 to 30 minutes until the vegetables are tender and the crust is golden brown.
- Remove from the oven and let rest for 5 minutes.
- Garnish with chopped fresh basil before serving.
Notes
- For extra flavor, add a squeeze of lemon juice over the bake before serving.
- Swap breadcrumbs for panko for a lighter, crunchier crust.
- Prepare this bake up to one day in advance and refrigerate before baking.
- Leftovers can be reheated in a 350°F oven until warmed through.