Mediterranean-Style Cheesy Zucchini, Corn and Tomato Bake

This Mediterranean-Style Cheesy Zucchini, Corn and Tomato Bake offers a beautifully balanced flavor profile.

The sweetness from the caramelized tomato paste and the tomatoes contrasts with the tangy, creamy cheese.

The zucchini and sweet corn provides a neutral backdrop that soaks up the spices and cheese.

The spices being cumin and green za’atar a mix of herbs, sesame seeds, and sumac, green za’atar contributes a herby, tangy element that brightens the dish infusing it with earthy, herby notes.

The Aleppo pepper is known for its moderate heat and fruity undertones, introducing a subtle kick and complexity.

Sprinkling Aleppo pepper over the finished dish adds a gentle warmth without overpowering the other flavors. Just like with this Sun-Dried Tomato Frittata Topped With Ricotta And Aleppo Pepper.

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Mediterranean-Style Cheesy Zucchini, Corn and Tomato Bake

3 medium tomatoes, diced

3 medium zucchini, diced

1 can roasted corn, drained

1/4 cup tomato sauce

1 tablespoon tomato paste

1 teaspoon cumin

1 tablespoon green za’atar

1 cup sharp cheddar cheese, shredded

Aleppo pepper for garnishing

Preheat your oven to 375 degrees 

Place a large ovenproof skillet over medium high heat and add 1 tablespoon olive oil.

When oil starts to shimmer add tomato paste stirring constantly with a spatula or wooden spoon. Cook for about 2-3 minutes, or until the paste darkens in color and becomes fragrant.

Next add 1/2 teaspoon salt, cumin powder, green za’atar and mix. Continue stirring over the heat for 1 minute more. Remove from heat to a small bowl and set aside.

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Cook’s Notes

This process allows the tomato paste to caramelize slightly, which enhances its flavor.

It will add a deeper, more complex flavor to your dish.

This technique is especially useful for sauces, stews, or any dish where you want to maximize the tomato paste’s impact. 

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To the ovenproof skillet off heat, add the tomatoes, zucchini and corn. Mix to evenly combine, making sure vegetables are evenly spread out.

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Add the tomato sauce to the tomato paste mixture and mix thoroughly.

Drizzle the tomato sauce mixture over the mixed vegetables, making sure to distribute it evenly.

Place the ovenproof skillet in the preheated oven and bake for about 25-30 minutes, or until the zucchini is tender and the diced tomatoes have become mushy. Remove from oven.

Turn oven off and turn broiler to high, making sure rack is at least 4-6 inches from heat element.

Stir the vegetable mixture a few times then evenly spread the shredded cheese over the top of the mixture.

Place the ovenproof skillet under the broiler until the cheese is melted and bubbly, about 3-5 minutes.

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Remove skillet from broiler and sprinkle evenly with Aleppo pepper. Plate and serve.

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Try These Zucchini Dish Favorites

• Flatbread with Zucchini Smoked Bacon and Mascarpone Cheese
• Mexican Squash Pasta With Chorizo Meat Sauce
• Orange Walnut Zucchini Bread

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