Description
A sunshine-bright summer gratin layered with tender zucchini, sweet corn, and creamy feta under a crisp Parmesan breadcrumb top. Light, comforting, and bursting with garden-fresh flavor.
Ingredients
Scale
- 3 medium zucchini, thinly sliced
- 2 cups fresh corn kernels (about 3 ears)
- 1 cup feta cheese, crumbled
- 1/2 cup Parmesan cheese, finely grated
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1/2 cup panko breadcrumbs
- 3/4 teaspoon fine sea salt, divided
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil a medium gratin or 2-quart baking dish.
- In a bowl, combine corn, garlic, basil, 2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper. Toss to coat.
- Pat zucchini slices dry. Sprinkle with the remaining 1/4 teaspoon salt and let stand 10 minutes, then blot again.
- Spread a thin layer of the corn mixture in the dish. Arrange a shingled layer of zucchini. Scatter some corn mixture and a handful of feta. Repeat layers until used up.
- In a small bowl, mix panko with Parmesan and 1 tablespoon olive oil. Sprinkle evenly over the top and drizzle with a little more olive oil.
- Bake uncovered for 30 to 35 minutes, until the top is golden and the vegetables are tender and bubbling.
- Rest 5 minutes. Garnish with extra basil if desired, then slice or scoop and serve warm.
Notes
- For best texture, slice zucchini evenly, about 1/8 inch thick.
- Frozen corn works in a pinch, thaw and drain well before using.
- Add lemon zest or a pinch of red pepper flakes for a bright or spicy finish.
- Use gluten-free panko to make the topping gluten-free.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 220
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 25 mg
Keywords: summer vegetable gratin, zucchini corn feta bake, easy zucchini casserole, vegetarian gratin, baked summer vegetables, garden zucchini recipe