Cheesy Zucchini and Corn with Pesto Bread Topping
Elevate your side dish game with this irresistible Cheesy Zucchini and Corn with Pesto Bread Topping—a harmony of fresh vegetables, gooey melted cheese, and crunchy pesto-infused bread crumbles. This baked casserole features tender slices of zucchini and juicy bursts of sweet corn, layered with nutty Gruyere and Parmesan cheeses, creating a creamy, savory base. Topped with golden cubes of day-old bread tossed in vibrant pesto and melted butter, it delivers a satisfying crunch in every bite. Perfect as a comforting dinner side for family gatherings or holiday spreads, this dish comes together in just 45 minutes and serves four. Bursting with fresh flavors and textures, it's the ultimate way to enjoy summer produce while indulging in cheesy, herbaceous goodness.
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Ingredients
- 3 medium Zucchini
- 1.5 cups Corn kernels
- 1.5 cups Gruyere cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Day-old bread, cubed
- 3 tablespoons Pesto
- 2 tablespoons Butter, melted
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Wash the zucchini and slice them into thin rounds, about 1/4 inch thick.
Step 3
In a medium mixing bowl, combine the zucchini slices, corn kernels, olive oil, garlic powder, salt, and black pepper. Toss until well coated.
Step 4
Grease an oven-safe baking dish and arrange half of the zucchini and corn mixture in an even layer at the bottom.
Step 5
Sprinkle a cup of shredded Gruyere cheese over the vegetable layer.
Step 6
Top with the remaining zucchini and corn mixture, then sprinkle the remaining Gruyere cheese and all the Parmesan cheese evenly over the top.
Step 7
In another bowl, combine the cubed bread, pesto, and melted butter. Toss the mixture until the bread cubes are fully coated.
Step 8
Scatter the pesto-coated bread cubes on top of the cheese layer, spreading them out evenly.
Step 9
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the bread topping is golden and crispy, and the cheese is bubbly.
Step 10
Remove from the oven and let the dish cool slightly for 5 minutes before serving. Enjoy your cheesy zucchini and corn with the crunchy pesto bread topping!
Nutrition Facts
| Serving size | (1630.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3230.2 |
| Total Fat 162.0g | 0% |
| Saturated Fat 65.4g | 0% |
| Polyunsaturated Fat 3.1g | |
| Cholesterol 293.3mg | 0% |
| Sodium 11330.9mg | 0% |
| Total Carbohydrate 337.2g | 0% |
| Dietary Fiber 26.7g | 0% |
| Total Sugars 72.8g | |
| Protein 132.0g | 0% |
| Vitamin D 50.1IU | 0% |
| Calcium 2616.0mg | 0% |
| Iron 21.2mg | 0% |
| Potassium 2850.2mg | 0% |
Source of Calories