Description
A delightful vegetable bake featuring zucchini, corn, and tomatoes, topped with a flavorful Italian Parmesan crust.
Ingredients
Scale
- 2 medium zucchini, sliced
- 2 cups fresh corn kernels
- 2 cups cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/4 cup fresh basil, chopped
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine sliced zucchini, corn kernels, and halved cherry tomatoes.
- Drizzle with olive oil and add minced garlic, chopped basil, salt, and pepper. Toss to coat.
- Transfer the vegetable mixture to a baking dish.
- In a small bowl, mix grated Parmesan cheese and breadcrumbs.
- Sprinkle the Parmesan mixture evenly over the vegetables.
- Bake for 25-30 minutes, or until the vegetables are tender and the crust is golden brown.
- Let stand for a few minutes before serving.
Notes
- You can use frozen corn if fresh is not available.
- Feel free to add other vegetables like bell peppers or onions.
- Adjust the amount of garlic and basil to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the bake
- Calories: 250
- Sugar: 8g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg