Tomato and Corn Gratin with Parmesan
A warm summer side dish featuring fresh tomatoes and sweet corn baked under a golden Parmesan crust. This Mediterranean quick recipe (vegetarian), ready in about 45 minutes, pairs ripe tomatoes, fresh corn kernels, and olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 medium ripe tomatoes, sliced into 1/4-inch rounds
- 1 1/2 cups (from about 2 ears) fresh corn kernels
- 3 tbsp olive oil
- 2 cloves minced garlic
- 1 tsp dried thyme
- 1 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 tsp salt
- 1/2 tsp freshly cracked black pepper
- 1/4 cup chopped for garnish fresh basil leaves
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Instructions
- Step 1: Preheat oven to 375°F. In a mixing bowl, toss 1 1/2 cups fresh corn kernels with 3 tbsp olive oil, 2 minced garlic cloves, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp freshly cracked black pepper until evenly coated.
- Step 2: Lightly oil a 9x9-inch baking dish and arrange 4 medium sliced tomatoes in an even layer on the bottom. Spread the seasoned corn mixture evenly over the tomato slices.
- Step 3: In a small bowl, combine 1 cup grated Parmesan cheese with 1/2 cup panko breadcrumbs. Sprinkle this mixture evenly over the corn and tomatoes.
- Step 4: Bake uncovered in the preheated oven for 25-30 minutes until the topping is golden brown and bubbling. Remove from oven and garnish with 1/4 cup chopped fresh basil leaves before serving warm.
