Description
A colorful baked casserole made with tender zucchini, sweet corn, juicy tomatoes, melted mozzarella, and a crisp Parmesan breadcrumb topping.
Ingredients
Scale
- 3 medium zucchini, sliced into 1/4-inch rounds
- 1 cup corn kernels, fresh, frozen, or drained canned
- 1 1/2 cups cherry tomatoes, halved
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 3 tablespoons olive oil, divided
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded low-moisture mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 cup panko breadcrumbs or gluten-free breadcrumbs
- 1/4 cup chopped fresh basil or parsley
Instructions
- Preheat the oven to 375°F and grease a 9-by-13-inch baking dish.
- Slice the zucchini, halve the tomatoes, chop the onion, and mince the garlic.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Sauté the onion for 3 minutes, then add the garlic and cook for 30 to 60 seconds.
- Combine the zucchini, corn, tomatoes, onion, and garlic in a large bowl.
- Season with oregano, salt, and black pepper, then toss gently.
- Spread the vegetable mixture evenly in the prepared baking dish.
- Sprinkle the mozzarella evenly over the vegetables.
- Combine the Parmesan, panko, and remaining tablespoon of olive oil.
- Sprinkle the breadcrumb mixture evenly over the mozzarella.
- Bake uncovered for 30 to 35 minutes, until bubbling and golden brown.
- Cool for 5 to 10 minutes, then garnish with basil or parsley before serving.
Notes
- Use low-moisture mozzarella to limit excess liquid.
- Drain canned or frozen corn thoroughly before adding it.
- For a gluten-free version, use certified gluten-free breadcrumbs.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in a 350°F oven for the best crust texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
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