Description
Zucchini Squash & Corn Casserole is a creamy and comforting side dish that combines fresh vegetables with cheesy goodness. This delightful casserole features tender zucchini, summer squash, and sweet corn baked to perfection, making it an ideal choice for potlucks, family gatherings, or holiday meals. Its rich flavor and satisfying texture are sure to impress even the pickiest eaters, and you can easily prepare it ahead of time. With its kid-friendly appeal and versatility, this dish is perfect for any occasion.
Ingredients
Scale
- 1½ lb yellow squash (thinly sliced)
- 1½ lb zucchini (thinly sliced)
- 2 cups diced sweet onion
- 2 garlic cloves (minced)
- 3 cups corn kernels
- 1½ cups shredded white cheddar cheese
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup grated parmesan cheese (divided)
- ¼ cup butter (divided)
- 2 eggs (lightly beaten)
- Salt and pepper to taste
- 1½ cups fresh breadcrumbs (divided)
Instructions
- Preheat your oven to 350°F and lightly spray a 9×13-inch baking pan with cooking spray.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Sauté the zucchini, yellow squash, and onion for about 10 minutes until tender. Add minced garlic and cook for another 2 minutes; remove from heat.
- In a mixing bowl, combine the cooked vegetable mixture with corn kernels, white cheddar cheese, sour cream, mayonnaise, beaten eggs, salt, pepper, breadcrumbs, and half of the grated parmesan.
- Spread the mixture evenly in the prepared baking pan.
- In a small bowl, melt the remaining butter and mix with the remaining breadcrumbs and parmesan cheese; sprinkle on top.
- Bake uncovered for about 45 to 50 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 80mg