Go Back
Close-up of a zucchini tomato bake with a crispy parmesan crust in a white baking dish.

Zucchini Corn Tomato Bake with Parmesan Crust

A vibrant, oven-baked Mediterranean casserole featuring layers of tender zucchini, sweet corn, and juicy cherry tomatoes, all bound by a creamy mozzarella-egg base and topped with a golden-brown, buttery Panko-Parmesan crust.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Course: Side Dish
Cuisine: Greek
Calories: 210
Ingredients Method Notes

Ingredients
  

The Vegetable Base
  • 2 medium Zucchini sliced into 1/4 inch rounds
  • 1 ½ cups Corn kernels fresh or frozen
  • 1 cup Cherry tomatoes halved
  • 1 small Yellow onion finely chopped
  • 2 cloves Garlic minced
  • 1 tbsp Extra virgin olive oil
The Savory Binder
  • 3 Large eggs
  • 1 cup Shredded mozzarella cheese
  • 2 tbsp Heavy cream or cottage cheese optional for extra creaminess
  • 1 tsp Dried oregano
  • ½ tsp Sea salt plus more for zucchini
  • ¼ tsp Black pepper
The Signature Parmesan Crust
  • ½ cup Panko breadcrumbs
  • ¼ cup Grated Parmesan cheese
  • 2 tbsp Butter melted
  • Fresh parsley for garnish

Method
 

  1. Preheat & Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9x9 inch baking dish with olive oil or cooking spray.
  2. Sauté the Base: Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, sautéing until fragrant (2 mins). Add the zucchini rounds and corn. Cook for 3–5 minutes until the zucchini just begins to soften. Remove from heat.
  3. Whisk the Binder: In a large mixing bowl, whisk the eggs, mozzarella, optional cream, oregano, salt, and pepper until well combined.
  4. Combine: Gently fold the sautéed zucchini/corn mixture and the halved cherry tomatoes into the egg binder.
  5. Assemble: Pour the mixture into your prepared baking dish, spreading it evenly.
  6. Create the Crust: In a small bowl, stir together the Panko, Parmesan, and melted butter. Sprinkle this evenly over the top of the vegetables.
  7. Bake: Place in the center rack of the oven and bake for 25–30 minutes. The bake is ready when the center is set and the parmesan crust is a deep golden brown.
  8. Serve: Let the dish rest for 5–10 minutes before slicing to allow the flavors to meld. Garnish with fresh parsley.

Notes

To ensure the zucchini tomato bake doesn't get watery, do not skip the sautéing step. This evaporates excess moisture from the summer squash before baking.