Description
A delicious and hearty casserole made with zucchini, yellow squash, and corn, topped with a crunchy breadcrumb and cheese mixture.
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.
Notes
- For a bit of spice, consider adding diced jalapeños or red pepper flakes.
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg