A celebration of flavors, combining tender zucchini, sweet corn, and juicy tomatoes, all topped with a crispy Parmesan crust that adds a satisfying crunch.
Ingredients
Scale:
2 medium zucchinis, sliced into rounds or half-moons
2 cups fresh corn kernels (or 1 can, drained; frozen corn can also be substituted)
2 cups cherry tomatoes, halved
1 small onion, diced
2 cloves garlic, minced
1 cup breadcrumbs (use gluten-free if desired)
1/2 cup grated Parmesan cheese, freshly grated
1 teaspoon dried oregano
Salt and pepper, to taste
2 tablespoons olive oil, preferably extra virgin
1 large egg, beaten (or flax egg for a vegan option)
Fresh basil or parsley, chopped for garnish
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine sliced zucchini, corn kernels, cherry tomatoes, diced onion, and minced garlic. Toss to mix well.
In a separate bowl, whisk together the breadcrumbs, grated Parmesan cheese, dried oregano, salt, and pepper.
Add the beaten egg and olive oil to the vegetable mixture. Stir until well coated.
Transfer the vegetable mixture to a greased 9x13 inch baking dish.
Sprinkle the breadcrumb and Parmesan mixture generously over the top of the vegetables.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh basil or parsley before serving.
