Hide The Veggies Please! Summer Squash And Zucchini

Name: Hide The Veggies Please! Summer Squash And Zucchini Corn Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 2 cups chopped yellow summer squash; 1 1/2 cups shredded zucchini; 1/4 cup chopped red onion; 1 tablespoon garlic powder; 1/8 teaspoon ground black pepper, or to taste; 1/4 cup grated Parmesan cheese; 1/2 cup light margarine; 1 (8 ounce) package cream cheese, softened; 1 (14.5 ounce) can whole kernel corn, drained; 2 (14.5 ounce) cans cream-style corn, divided; 2 (8.5 ounce) packages dry corn muffin mix; 2 eggs; 1 tablespoon white sugar

Servings: persons

1 tablespoon vegetable oil
2 cups chopped yellow summer squash
1 1/2 cups shredded zucchini
1/4 cup chopped red onion
1 tablespoon garlic powder
1/8 teaspoon ground black pepper, or to taste
1/4 cup grated Parmesan cheese
1/2 cup light margarine
1 (8 ounce) package cream cheese, softened
1 (14.5 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans cream-style corn, divided
2 (8.5 ounce) packages dry corn muffin mix
2 eggs
1 tablespoon white sugar

1
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2
Heat vegetable oil in a large saucepan over medium-high heat. Cook and stir yellow summer squash, zucchini, and red onion in hot oil until softened, about 10 minutes; season with garlic powder and black pepper. Stir Parmesan cheese into the squash mixture. Turn off the heat and add margarine and cream cheese, breaking them into smaller pieces as you stir them into the squash mixture; remove the saucepan from heat. Stir kernel corn and 1 can cream-style corn through the squash mixture.
3
Stir remaining can of cream-style corn, dry corn muffin mix, eggs, and sugar in a large bowl until thoroughly mixed. Add the cooled squash mixture, 1 to 2 cups at a time, until completely integrated; pour into prepared baking dish.
4
Bake in preheated oven until browned and bubbling on the edges and firm on top, 30 to 50 minutes. Allow to cool at least 5 minutes before serving.

496

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 2 cups chopped yellow summer squash, 1 1/2 cups shredded zucchini, 1/4 cup chopped red onion, and more.

Yes, Hide The Veggies Please! Summer Squash And Zucchini Corn Casserole 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.

That's it — enjoy your meal!

Hide The Veggies Please! Summer Squash And Zucchini Corn Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions