Corn-Squash Bake Recipe

Name: Corn-Squash Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 to 4 medium zucchini or summer squash; 1 Tbsp. margarine; 1 onion, chopped; 2 c. corn; 1 c. shredded cheese; 1/2 tsp. salt; 2 beaten eggs; 1/4 c. dry crumbs; 2 Tbsp. grated Parmesan cheese; 1 Tbsp. melted margarine

Servings: persons

3 to 4 medium zucchini or summer squash
1 Tbsp. margarine
1 onion, chopped
2 c. corn
1 c. shredded cheese
1/2 tsp. salt
2 beaten eggs
1/4 c. dry crumbs
2 Tbsp. grated Parmesan cheese
1 Tbsp. melted margarine

1
Cut up and cook unpeeled squash in small amount of salted water; boil until tender.
2
Drain and mash with fork.
3
Saute the onion in 1 tablespoon margarine.
4
Combine the squash, onion, corn, cheese, salt and beaten eggs.
5
Turn into a 1-quart greased casserole.
6
Combine and sprinkle on top the dry bread crumbs, grated Parmesan cheese and 1 tablespoon melted margarine.
7
Bake for about 40 minutes at 350u00b0.
8
Let stand 5 to 10 minutes before serving.

471

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 to 4 medium zucchini or summer squash, 1 Tbsp. margarine, 1 onion, chopped, 2 c. corn, and more.

Yes, Corn-Squash Bake falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn-Squash Bake

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