Description
A delicious baked casserole featuring zucchini, corn, tomatoes, mozzarella cheese, and a crispy Parmesan breadcrumb topping.
Ingredients
Scale
- 3 medium zucchini, sliced
- 1 cup corn kernels
- 1.5 cups cherry tomatoes, halved
- 2 cups mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 cup panko breadcrumbs
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh basil or parsley
Instructions
- Preheat oven to 375°F (190°C).
- Grease a 9×13-inch baking dish.
- Sauté onion and garlic in olive oil for 3 to 4 minutes.
- Combine zucchini, corn, tomatoes, onion, garlic, oregano, salt, and pepper.
- Spread mixture into baking dish.
- Top with mozzarella cheese.
- Mix Parmesan cheese and breadcrumbs, then sprinkle over mozzarella.
- Drizzle lightly with olive oil.
- Bake for 30 to 35 minutes until golden brown.
- Cool for 5 to 10 minutes and garnish with fresh herbs before serving.
Notes
- Assemble ahead of time if desired.
- Store leftovers in an airtight container for up to 4 days.
- Reheat in the oven for the best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5
- Sodium: 500
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 3
- Protein: 12
- Cholesterol: 30