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A cheesy, comforting casserole featuring tender zucchini, sweet corn, and juicy tomatoes under melted mozzarella and a crispy Parmesan-panko crust. Perfect for a healthy, flavorful summer main dish.

Ingredients

Scale
  • 3 medium zucchini
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1.5 cups cherry tomatoes, halved
  • 2 cups low-moisture mozzarella cheese, shredded
  • 0.5 cup freshly grated Parmesan cheese
  • 1 cup panko breadcrumbs (gluten-free if needed)
  • 3 cloves garlic, minced
  • 1 medium onion, chopped
  • 3 tablespoons olive oil (plus extra for greasing and drizzling)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.25 cup fresh basil or parsley, chopped

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Grease a 9×13-inch baking dish with olive oil or butter.
  3. Slice zucchini into even slices.
  4. Halve cherry tomatoes.
  5. Chop onion and mince garlic.
  6. Prepare corn kernels (fresh or drained/thawed canned or frozen).
  7. Heat 2 tablespoons olive oil in a large skillet over medium heat; sauté chopped onion and minced garlic for 3–4 minutes until soft and fragrant.
  8. In a large bowl, combine sliced zucchini, corn kernels, halved cherry tomatoes, and sautéed onion and garlic; season with dried oregano, salt, and black pepper; toss gently to coat.
  9. Spread the vegetable mixture evenly in the prepared baking dish.
  10. Top vegetables with shredded mozzarella evenly.
  11. Mix Parmesan cheese and panko breadcrumbs in a bowl; sprinkle evenly over mozzarella without pressing down.
  12. Drizzle a little olive oil over breadcrumb topping if desired.
  13. Bake for 30–35 minutes until the topping is golden-brown and vegetables are tender.
  14. Let the bake rest for 5–10 minutes, then sprinkle with fresh basil or parsley before serving.

Notes

Can be assembled up to 24 hours ahead and refrigerated, adding cheese topping just before baking for best crust., Store leftovers in airtight container in fridge for 3-4 days; reheat in oven at 350°F (175°C) to restore crispness and melty cheese., Can be frozen for up to 2 months; thaw overnight in fridge and reheat in oven., To avoid sogginess, sauté zucchini briefly to release moisture and consider removing seeds from extra juicy tomatoes., Recipe easily adapted for gluten-free (use gluten-free breadcrumbs) and dairy-free (use plant-based cheeses) diets.

Nutrition

Find it online: https://lanamixingbowl.com/irresistibly-cheesy-zucchini-corn-tomato-bake-with-parmesan-crust/