Fresh, vibrant, and packed with summer flavor, this Zucchini Corn Tomato Bake is a simple side dish that’s both colorful and comforting. A crisp Parmesan and breadcrumb topping brings just the right amount of texture to contrast the tender vegetables underneath.

Why You’ll Love This Recipe

• Uses peak-season produce

• Only a few pantry staples needed

• Easy prep — no fancy steps

• Crisp cheesy topping adds irresistible crunch

• Great warm or at room temperature

Ingredients

• 2 cups zucchini, sliced

• 1 cup corn kernels (fresh, frozen, or canned)

• 1 cup cherry tomatoes, halved

• 1 cup grated Parmesan cheese

• 1/2 cup breadcrumbs

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4–6
Calories: Approx. 200 kcal per serving

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish with olive oil or non-stick spray.

Step 2: Combine the Vegetables

In a large mixing bowl, add the sliced zucchini, corn kernels, and halved cherry tomatoes. Stir gently to combine.

Step 3: Prepare the Parmesan Topping

In a separate bowl, mix together the Parmesan cheese, breadcrumbs, olive oil, garlic powder, salt, and pepper until evenly combined.

Step 4: Toss and Coat

Add the Parmesan mixture to the bowl of vegetables. Stir well until all the veggies are evenly coated in the cheesy breadcrumb mix.

Step 5: Transfer to Baking Dish

Pour the coated vegetable mixture into the greased baking dish. Spread it into an even layer.

Step 6: Bake Until Golden

Bake for 25–30 minutes, or until the top is golden brown and the vegetables are tender.

Serving Suggestions

• Pair with grilled chicken, steak, or fish

• Add a scoop over cooked quinoa or rice for a vegetarian main

• Serve warm or room temperature for potlucks or picnics

Tips & Variations

• Add more cheese: Mix in shredded mozzarella for a gooey finish

• Make it spicy: Sprinkle in red pepper flakes or chopped jalapeños

• Go gluten-free: Use gluten-free breadcrumbs

• Extra herbs: Add chopped fresh basil or parsley before serving for a fresh touch

Frequently Asked Questions

Can I use frozen vegetables?

Yes, but be sure to thaw and drain them well to avoid extra moisture in the bake.

Can I prep this ahead?

Absolutely. Assemble everything and refrigerate until ready to bake (up to 1 day in advance).

What if I don’t have cherry tomatoes?

Diced Roma or grape tomatoes work just as well. Even canned diced tomatoes (drained) can be substituted in a pinch.

Final Thoughts

This Zucchini Corn Tomato Bake is proof that simple ingredients can come together to create something absolutely delicious. With its mix of fresh produce and a crispy Parmesan crust, it’s a must-make side dish that fits seamlessly into weeknight meals or weekend get-togethers.