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Zucchini Corn Tomato Bake with Parmesan Crust

Zucchini Corn Tomato Bake: Easy Parmesan Crust Delight

A delicious and easy recipe for Zucchini Corn Tomato Bake with a crunchy Parmesan crust.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 cups zucchini, sliced
  • 1 cup corn kernels
  • 1 cup cherry tomatoes, halved
  • 1 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large mixing bowl, combine zucchini, corn, and tomatoes.
  3. In a separate bowl, mix Parmesan cheese, breadcrumbs, olive oil, garlic powder, salt, and pepper.
  4. Add the cheese mixture to the vegetables and stir to combine.
  5. Transfer the mixture to a greased baking dish.
  6. Bake for 25-30 minutes, or until the top is golden brown.

Notes

  • Feel free to add other vegetables like bell peppers or onions.
  • For a spicier kick, add red pepper flakes.
  • Author: Souzan
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Vegetable
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cup
  • Calories: 250
  • Sugar: 3g
  • Sodium: 400mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 10g
  • Cholesterol: 10mg

Keywords: Zucchini Corn Tomato Bake, Parmesan Crust, Easy Recipe