Friends, if you’re looking for a dish that embodies comfort, freshness, and a little bit of southern charm all in one, this Zucchini Squash & Corn Casserole Recipe is an absolute gem. It’s a warm, cheesy, golden-baked celebration of summer veggies that tastes like sunshine on a plate and makes every bite feel like a cozy hug. The tender zucchini and yellow squash blend beautifully with sweet corn, sharp cheddar, and a crispy parmesan topping, making it a versatile side or even a satisfying main. Trust me, once you try this, it’ll become a constant in your kitchen rotation, perfect for family dinners or potlucks alike.
Ingredients You’ll Need
To make this delightful dish, you’ll need a handful of simple ingredients, each playing a crucial role in creating layers of flavor and texture. From fresh summer squash to sharp cheeses and a crunchy breadcrumb topping, everything works together to elevate this casserole to unforgettable heights.
- Yellow squash (1½ lb, thinly sliced): Adds sweetness and tender texture while brightening the dish with its lovely golden hue.
- Zucchini (1½ lb, thinly sliced): Provides moisture and a mild flavor that balances the sweetness of corn perfectly.
- Butter (¼ cup, divided): Brings a luscious richness and helps the topping crisp up beautifully in the oven.
- Diced sweet onion (2 cups): Offers a mellow, savory base that deepens the casserole’s flavor.
- Garlic cloves (2, minced): Infuses the mix with a gentle aromatic punch.
- Corn kernels (3 cups): Bursts of sweetness and texture that complement the squash wonderfully.
- Shredded white cheddar cheese (1½ cups): Melts into creamy goodness, enriching the casserole with sharp, tangy tones.
- Sour cream (½ cup): Adds a subtle tang and creamy smoothness that enhances every bite.
- Mayonnaise (½ cup): Keeps the casserole moist and adds a luscious, velvety texture.
- Lightly beaten eggs (2): Bind everything together to create the perfect casserole structure.
- Pepper (2 tsp): Brings a gentle kick that balances the creamy, sweet elements.
- Salt (1 tsp): Enhances all the flavors, allowing the natural sweetness of vegetables to shine through.
- Fresh breadcrumbs (1½ cups, divided): Provides a crunchy topping and subtle texture throughout the dish.
- Grated Parmesan cheese (1 cup, divided): Adds a sharp, nutty crust that makes this casserole irresistible.
How to Make Zucchini Squash & Corn Casserole Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350ºF and lightly spraying a 9x13x2-inch baking dish with cooking spray. This sets the stage for a beautiful golden casserole that won’t stick to the pan.
Step 2: Sauté the Vegetables
Melt 2 tablespoons of butter in a large skillet over medium-high heat, then add the thinly sliced zucchini, yellow squash, and diced sweet onion. Sauté these together for about 10 minutes until everything becomes tender and fragrant. This step softens the veggies while building flavor, so don’t rush it.
Step 3: Add Garlic and Remove from Heat
Stir in the minced garlic and cook for an additional 2 minutes, just long enough to release its aroma without overpowering the delicate vegetables. Then remove your skillet from the heat to cool slightly.
Step 4: Combine the Casserole Ingredients
In a large mixing bowl, stir together your sautéed veggies, fresh corn kernels, shredded white cheddar, sour cream, mayonnaise, lightly beaten eggs, salt, and pepper. Then fold in half a cup each of fresh breadcrumbs and Parmesan cheese. This mixture will be creamy, slightly thick, and packed with flavor.
Step 5: Spread the Mixture and Prepare the Topping
Spread your vegetable and cheese mixture evenly into the prepared baking dish. Next, melt the remaining 2 tablespoons of butter and combine it with the leftover breadcrumbs and Parmesan cheese. This will create a crunchy, cheesy crust that transforms the casserole into a golden masterpiece.
Step 6: Bake Until Golden and Bubbling
Sprinkle the breadcrumb mixture evenly over the casserole and slide it into your preheated oven. Bake uncovered for 45 to 50 minutes, allowing the top to brown beautifully and the casserole to bubble up with cheesy goodness.
How to Serve Zucchini Squash & Corn Casserole Recipe
Garnishes
A sprinkle of fresh chopped parsley or thyme adds a pop of green freshness and a subtle herbal brightness that complements the creamy casserole perfectly. A light dusting of extra grated Parmesan before serving can also add an appealing salty crunch.
Side Dishes
This casserole pairs wonderfully with grilled chicken or pork for a hearty meal. If you’re aiming for a lighter fare, a crisp green salad dressed with a sharp vinaigrette contrasts the creaminess beautifully and balances your plate.
Creative Ways to Present
For special occasions, consider serving this casserole in individual ramekins topped with microgreens for a polished look. Alternatively, spoon portions onto toasted rustic bread to create a cozy veggie-topped crostini that everyone will love.
Make Ahead and Storage
Storing Leftovers
Store any leftover Zucchini Squash & Corn Casserole Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen and meld during this time, making the next-day serving even more delicious.
Freezing
This casserole freezes beautifully! Cool completely, cover tightly with foil and plastic wrap, then freeze for up to 2 months. When you’re ready, thaw overnight in the fridge to maintain the creamy texture and prevent sogginess.
Reheating
Reheat leftovers in a 350ºF oven for 15-20 minutes until warmed through and the topping regains its crispiness. You can also use a microwave in a pinch, but the oven is best to preserve the casserole’s lovely texture.
FAQs
Can I use frozen corn instead of fresh?
Absolutely! Frozen corn works just fine—just thaw and drain it well before adding, so you don’t introduce extra moisture into the casserole.
Is there a way to make this recipe dairy-free?
You can substitute the cheeses with dairy-free alternatives and replace sour cream and mayonnaise with plant-based versions. Keep in mind the flavor and texture will shift slightly but will still be tasty.
Can I make this casserole vegetarian or vegan?
This dish is naturally vegetarian, but for a vegan version, swap out the dairy and eggs with suitable plant-based alternatives like vegan cheese, vegan mayo, and a flax egg.
What can I use instead of fresh breadcrumbs?
Panko breadcrumbs or crushed crackers work well as substitutes. You can also make your own breadcrumbs by toasting and crumbling bread for extra freshness.
How do I prevent the casserole from being watery?
Make sure to sauté the squash and zucchini thoroughly to draw out excess moisture, and use fresh or well-drained corn. The eggs and breadcrumbs also help bind the casserole to keep it from getting soggy.
Final Thoughts
The Zucchini Squash & Corn Casserole Recipe is truly one of those dishes you’ll find yourself craving again and again. It’s the perfect marriage of creamy, crunchy, and fresh, and it brings a little joy into any meal you serve it with. If you haven’t made it yet, treat yourself and your loved ones to this comforting, colorful casserole—you won’t regret it!
Print
Zucchini Squash & Corn Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Zucchini Squash & Corn Casserole is a comforting, cheesy baked dish featuring tender sautéed yellow squash, zucchini, sweet onion, and corn, all combined with creamy cheese, sour cream, and mayonnaise. Topped with a buttery breadcrumb and parmesan crust, it makes a perfect side or vegetarian main that’s both hearty and flavorful.
Ingredients
Vegetables
- 1½ lb yellow squash, thinly sliced
- 1½ lb zucchini, thinly sliced
- 2 cups diced sweet onion
- 3 cups corn kernels
- 2 garlic cloves, minced
Dairy & Eggs
- ¼ cup butter, divided
- 1½ cups shredded white cheddar cheese
- ½ cup sour cream
- 2 eggs, lightly beaten
- 1 cup grated parmesan cheese, divided
- ½ cup mayonnaise
Other
- 2 tsp pepper
- 1 tsp salt
- 1½ cups fresh breadcrumbs, divided
Instructions
- Preheat and prepare pan: Preheat your oven to 350ºF (175ºC) and lightly spray a 9x13x2-inch baking pan with cooking spray to prevent sticking.
- Sauté vegetables: Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the thinly sliced zucchini, yellow squash, and diced sweet onion. Sauté for about 10 minutes until the vegetables become tender.
- Add garlic: Stir in the minced garlic and cook for an additional 2 minutes, allowing the garlic to become fragrant. Then remove the skillet from heat.
- Combine casserole ingredients: In a large mixing bowl, combine the sautéed vegetables, corn kernels, shredded white cheddar cheese, sour cream, mayonnaise, lightly beaten eggs, salt, and pepper. Mix well. Then stir in half a cup of fresh breadcrumbs and half a cup of grated parmesan cheese.
- Assemble casserole: Spread the mixed ingredients evenly into the prepared baking pan.
- Prepare topping: Melt the remaining 2 tablespoons of butter. In a small bowl, mix the melted butter with the remaining breadcrumbs and parmesan cheese. Sprinkle this breadcrumb mixture evenly over the top of the casserole.
- Bake: Place the casserole uncovered in the preheated oven and bake for 45 to 50 minutes, or until the top is golden brown and the casserole is set.
Notes
- Use fresh breadcrumbs for the best topping texture or substitute with panko for extra crunch.
- You can substitute mayonnaise with Greek yogurt for a tangier, lighter dish.
- Make sure to slice the squash and zucchini thinly for even cooking and tenderness.
- This casserole can be prepared a day ahead and refrigerated before baking; increase bake time slightly if baking straight from the fridge.
- For a sharper flavor, experiment with different cheeses such as pepper jack or a sharp cheddar.
