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
Scale
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.
