Zucchini Corn Tomato Bake with Italian Parmesan
A delightful and colorful dish that showcases the freshness of summer vegetables, topped with savory Parmesan and a crispy breadcrumb crust.
Ingredients:
2 medium zucchini, sliced
2 cups fresh corn kernels
2 cups cherry tomatoes, halved
1/2 cup grated Parmesan cheese
1/4 cup breadcrumbs
2 tablespoons olive oil
1 clove garlic, minced
1/4 cup fresh basil, chopped
Salt and black pepper to taste
Directions:
Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a baking dish with a little olive oil.
Prepare the Vegetables: In a large mixing bowl, combine the sliced zucchini, fresh corn kernels, and halved cherry tomatoes. Add the minced garlic, chopped basil, salt, and black pepper. Toss everything together until well mixed.
Layer the Bake: Transfer the vegetable mixture into the prepared baking dish, spreading it evenly.
Add the Toppings: In a small bowl, mix the grated Parmesan cheese and breadcrumbs together. Sprinkle this mixture evenly over the top of the vegetables. Drizzle the olive oil over the breadcrumb topping for added crispiness.
Bake the Dish: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the vegetables are tender and the topping is golden brown.
Serve and Enjoy: Remove from the oven and let it cool slightly before serving. Enjoy this vibrant and cheesy zucchini corn tomato bake as a side dish or a light main course!
Nutritional Information:
Prep Time: 15 minutes | Baking Time: 25-30 minutes | Total Time: 40-45 minutes
Kcal: Approximately 180 kcal per serving | Servings: 6 servings
