Summer Squash Zucchini Corn Casserole
A comforting bake that features summer squash, zucchini, and corn, perfect for dinner.
Equipment
- 9×13-inch baking pan
- skillet
Ingredients
Squash and Vegetables
- 1.5 lbs yellow squash thinly sliced
- 1.5 lbs zucchini thinly sliced
- ¼ cup unsalted butter divided
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 3 cups corn kernels
- 1.5 cups sharp cheddar cheese grated
- ½ cup sour cream
- ½ cup mayonnaise
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- 2 large eggs lightly beaten
- 1.5 cups breadcrumbs divided
- 1 cup freshly grated parmesan cheese divided
- Kosher salt to taste
- freshly ground black pepper to taste
Instructions
Preparation Steps
- Preheat oven to 350°F and lightly grease a 9x13-inch baking pan with nonstick spray. Set aside.
- Melt half of the butter in a skillet over medium-high heat. Add zucchini, squash, onion, and garlic and cook 10 minutes, stirring occasionally, until tender. Remove from heat.
- Stir together squash mixture with corn, cheddar cheese, sour cream, mayo, and eggs. Season with thyme, garlic powder, and salt and pepper. Stir in ½ cup of the breadcrumbs and ½ cup of the parmesan cheese.
- Transfer mixture to prepared pan.
- Melt remaining butter and mix with breadcrumbs and remaining parmesan cheese. Sprinkle over casserole.
- Bake until top is golden brown and mixture is bubbly, 45-50 minutes. Enjoy!
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 850IUVitamin C: 30mgCalcium: 300mgIron: 2mg
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