Zucchini Corn Tomato Bake: Easy Italian Parmesan Crust Recipe
A delicious blend of zucchini, corn, and tomatoes baked with a crispy Italian Parmesan crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Vegetable Dishes
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 cups zucchini, sliced
- 1 cup corn, fresh or frozen
- 1 cup tomatoes, diced
- 1 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine zucchini, corn, tomatoes, olive oil, Italian seasoning, salt, and pepper.
- Transfer the mixture to a baking dish.
- In a separate bowl, mix together the breadcrumbs and Parmesan cheese.
- Sprinkle the breadcrumb mixture over the vegetables.
- Bake for 25-30 minutes, or until the top is golden and crispy.
Notes
- For added flavor, you can include fresh herbs like basil or oregano.
- This dish can be served as a side or a light main course.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 8mg
Keywords: Zucchini, Corn, Tomato, Bake, Italian, Parmesan, Crust
Find it online: https://dinnertablejoy.com/zucchini-corn-tomato-bake/