Monday, August 2, 2021

Check Out This Healthy Summer Dinner Recipe!


Summer dinners can be tough to plan. Nights are longer and busier, and heavy meals aren't too appetizing. This delicious crispy zucchini and corn casserole recipe, however, is a great light option for those busy summer nights! This recipe is healthy, easy, and delicious! It's a great option to meal prep as well. Check it out!

Crispy Zucchini and Corn Casserole

  • 1.5 TBS olive oil, plus more for finishing
  • 3 cups of thinly sliced zucchini (approx. 4)
  • 1.5 cups of corn kernels (from ears of corn or canned)
  • 2 small jalapeños, finely chopped (omit seeds for more mild version)
  • 2 TBS pesto cause (more if needed to taste)
  • 2 cups shredded mozzarella cheese
  • 1 cup of your favorite marinara sauce
  • 1 heaping cup of panko breadcrumbs
  • Flaky sea salt and black pepper for serving
  • Preheat your oven to 375°F/190°C.
  • Prep the vegetables. Slice the zucchini and/or squash into rounds, but don’t slice too paper thin, or they’ll get soggy in the oven. Using a sharp knife, shave the kernels of each ear of corn
  • Char the corn. Heat a large cast iron skillet over medium-high heat and add 1 1/2 tablespoons of the extra virgin olive oil. Add the corn kernels. Cook the corn for 3-5 minutes until charred in spots, tossing just once or twice to get a nice char on them.
  • In a large bowl, toss the zucchini and squash slices, charred corn, and jalapeños with the pesto sauce. Mix well.
  • Assemble the casserole. Pour the marinara sauce on to the bottom of a 13x9-inch (33x22 cm) baking pan. Spread out half of the zucchini/squash slices on top in a single layer (slight overlapping is okay). Then spoon some more of the corn/jalapeño mixture on top. Sprinkle the zucchini with half of the shredded vegan cheese on top (or dollop with blobs of the Tofu Ricotta, if using). Repeat the layers one more time, zucchini slices and corn first, then cheese.
  • Sprinkle the top with the panko bread crumbs, a light sprinkle of flaky sea salt, some freshly cracked black pepper, and a drizzle of extra virgin olive oil (the olive oil aids in browning, so don’t skip it). Bake for 25 minutes, rotating the pan 180° halfway through to ensure even browning on the top, or until the top is crispy and golden brown.
  • Remove from the oven and allow to cool for 20 minutes. Top with sliced basil.

Enjoy the recipe! Let us at Tonicity know if you're looking for more healthy and nutritious meals

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