zucchini abundance recipe of the day: zucchini-corn-tomato bake

I found a bunch of recipes similar to this, and adapted them to my tastes. This one is easy (especially if you use a food processor to shred the zucchini and cheese), healthy, and tasty.

I feel like the ability to tweak and change recipes marks a turning point in my cooking evolution, in both confidence and knowledge. I like it!

Also, I don't have measurements for this one. It's down to what proportions you like and what ingredients you have on hand.

Zucchini-Corn-Tomato Bake

1 medium-to-large zucchini, grated or shredded
2 large ripe tomatoes, coarsely cubed
Kernels of corn, either fresh (one cob) or frozen (one box or half of one bag)
Fresh basil, shredded
Seasoned bread crumbs
Parmesan cheese, shredded (omit this for a dairy-free dish)
S&P to taste

In a baking dish, combine zucchini, tomatoes, corn kernels, basil, salt, and pepper. Stir until all are thoroughly mixed. Mix Parmesan cheese and bread crumbs, then sprinkle the mixture on top.

Bake in 400F/200C oven for 45 minutes.

That is all.