Zucchini, Squash, And Corn Casserole Recipe

Name: Zucchini, Squash, And Corn Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds yellow squash, cut into 1/4-inch-thick slices; 1 1/2 pounds zucchini, cut into 1/4-inch-thick slices; 1/4 cup butter, divided; 2 cups diced sweet onion; 2 garlic cloves, minced; 3 cups fresh corn kernels; 1 1/2 cups (6 oz.) freshly shredded white Cheddar cheese; 1/2 cup sour cream; 1/2 cup mayonnaise; 2 large eggs, lightly beaten; 2 teaspoons freshly ground black pepper; 1 teaspoon table salt; 1 1/2 cups soft, fresh breadcrumbs, divided; 1 cup freshly grated Asiago cheese, divided

Servings: persons

1 1/2 pounds yellow squash, cut into 1/4-inch-thick slices
1 1/2 pounds zucchini, cut into 1/4-inch-thick slices
1/4 cup butter, divided
2 cups diced sweet onion
2 garlic cloves, minced
3 cups fresh corn kernels
1 1/2 cups (6 oz.) freshly shredded white Cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
2 large eggs, lightly beaten
2 teaspoons freshly ground black pepper
1 teaspoon table salt
1 1/2 cups soft, fresh breadcrumbs, divided
1 cup freshly grated Asiago cheese, divided

1
Preheat oven to 350u00b0. Bring first 2 ingredients and water to cover to a boil in a Dutch oven over medium-high heat, and boil 5 minutes or until crisp-tender. Drain; gently press between paper towels.
2
Melt 2 Tbsp. butter in a skillet over medium-high heat; add onion, and saute 10 minutes or until tender. Add garlic, and saute 2 minutes.
3
Stir together squash, onion mixture, corn, next 6 ingredients, and 1/2 cup each breadcrumbs and Asiago cheese just until blended. Spoon mixture into a lightly greased 13- x 9-inch baking dish.
4
Melt remaining 2 Tbsp. butter. Stir in remaining 1 cup breadcrumbs and 1/2 cup Asiago cheese. Sprinkle over casserole.
5
Bake at 350u00b0 for 45 to 50 minutes or until golden brown and set. Let stand 15 minutes before serving.

1159

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 1/2 pounds yellow squash, cut into 1/4-inch-thick slices, 1 1/2 pounds zucchini, cut into 1/4-inch-thick slices, 1/4 cup butter, divided, 2 cups diced sweet onion, and more.

Yes, Zucchini, Squash, And 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!

Zucchini, Squash, And Corn Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions