Name: Irresistibly Cheesy Zucchini Corn Tomato Bake with Parmesan Crust
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American-Mediterranean
Ingredients: 3 medium zucchinis, sliced into half-moons; 2 cups sweet corn kernels; 1 cup cherry tomatoes, halved; 1.5 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 3 cloves garlic, minced; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper

Description

A vibrant, oven-baked medley of zucchini, sweet corn, and burst cherry tomatoes, topped with a savory, golden-brown Parmesan cheese crust.

Ingredients

Scale

3 medium zucchinis, sliced into half-moons
2 cups sweet corn kernels
1 cup cherry tomatoes, halved
1.5 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3 cloves garlic, minced
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

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Instructions

Preheat your oven to 400°F (200°C) and lightly grease a 9×13 inch baking dish.
In a large bowl, combine sliced zucchini, corn, and cherry tomatoes.
Stir in the minced garlic, olive oil, salt, and black pepper until evenly coated.
Fold in the shredded mozzarella cheese gently to avoid crushing the tomatoes.
Transfer the mixture to the baking dish and smooth the top with a spatula.
Evenly sprinkle the grated Parmesan cheese over the entire surface.
Bake for 25-30 minutes until the top is golden and bubbling.
Remove from oven and let rest for 5 minutes before serving.