When summer hands me zucchini, corn, and tomatoes, I take the hint and head straight for the oven. This dish pulls the sweetness from fresh corn, the juiciness of tomatoes, and the mild bite of zucchini, then tops it off with a crust of Parmesan that goes golden and crisp. It’s a recipe I lean on when the fridge is full of vegetables and I want something that feels both hearty and light. If you’ve been searching for low carb vegetarian recipes that actually make you excited for dinner, this one’s for you. It falls perfectly into the low carb zucchini recipes category while still giving you that warm comfort you’d expect from Italian cooking. I’ve cooked plenty of recipes low carb, but this one hits differently. Maybe it’s the Parmesan crust, or maybe it’s the way the zucchini and tomato balance each other on the fork. Either way, it always makes me glad I tried another recipe low carb instead of giving in to pasta again. We’re talking simple prep, everyday ingredients, and flavors that work with zucchini and tomato recipes again and again. Whether you’re into low carb recipes for health reasons or just like food that doesn’t weigh you down, this bake is worth making. I promise it’s one of those low carb recipes that’ll leave you satisfied, not searching the pantry for snacks.