Description
Summer’s garden bounty comes together in zucchini squash & corn casserole, where fresh vegetables mingle with creamy cheese for a comforting meal that brings warm memories to your table.
Ingredients
Scale
Main Ingredients:
- 1.5 cups corn kernels
- 1.5 cups yellow squash
- 1.5 cups zucchini
Supporting Ingredients:
- 2 cups diced sweet onion
- 2 garlic cloves
- 1.5 cups shredded white cheddar cheese
- ½ cup sour cream
- ½ cup mayonnaise
Finishing Ingredients:
- 1 cup grated parmesan cheese
- 1.5 cups fresh breadcrumbs
- ¼ cup butter
- 2 eggs
- Salt
- Pepper
Instructions
- Preheat the oven to 350°F and coat a 9×13-inch baking dish with cooking spray.
- Melt 2 tablespoons of butter in a large skillet over medium heat.
- Add 1.5 cups zucchini, 1.5 cups yellow squash, and 2 cups diced onion to the skillet.
- Saute the vegetables for 10 minutes until they become tender.
- Stir in 2 minced garlic cloves and cook for an additional 2 minutes.
- Remove the vegetable mixture from heat and let it cool slightly.
- In a large mixing bowl, combine the sauteed vegetables with 1.5 cups corn kernels.
- Add 1.5 cups shredded white cheddar cheese to the bowl.
- Mix in ½ cup sour cream and ½ cup mayonnaise.
- Whisk 2 beaten eggs into the mixture.
- Season with salt and pepper to taste.
- Fold in 1 cup fresh breadcrumbs and ½ cup grated parmesan cheese.
- Transfer the entire mixture to the prepared baking dish, spreading it evenly.
- Melt ¼ cup butter in a small bowl.
- Combine the melted butter with remaining ½ cup breadcrumbs and ½ cup parmesan cheese.
- Sprinkle the buttery breadcrumb mixture over the top of the casserole.
- Bake uncovered for 45-50 minutes until the top turns golden brown and crispy.
- Remove from the oven and let the casserole rest for 5 minutes before serving.
Notes
- Slice zucchini and squash uniformly to ensure even cooking and a consistent texture throughout the casserole.
- Fresh corn kernels work best, but frozen corn can be a convenient substitute when fresh isn’t available.
- Drain sautéed vegetables thoroughly to prevent excess moisture from making the casserole soggy.
- For a gluten-free version, swap regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
- Prep Time: 12 minutes
- Cook Time: 45-50 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 90 mg