adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Zucchini, Squash, and Corn Casserole
0 Likes
Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Delicious casserole with summer veggies - zucchini, squash, and corn. Perfect for using fresh produce!
Ingredients:
  • 1 pound yellow squash, cut into 1/4-inch slices
  • 1 pound zucchini, cut into 1/4-inch slices
  • 4 tablespoons butter, divided
  • 2 cups diced sweet onion
  • 2 cloves garlic, minced
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can cream-style corn
  • 1.5 cups shredded sharp white Cheddar cheese
  • 1 cup grated Asiago cheese, divided
  • 1.5 cups bread crumbs, divided
  • 0.5 cup mayonnaise
  • 2 large eggs, beaten
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and grease a 9x13-inch casserole dish.
  • In a large pan, toss zucchini and squash together, covering them with water. Boil over medium-high heat for 5 minutes. Drain and gently pat dry with paper towels to remove excess water.
  • Melt 2 tablespoons of butter in a skillet over medium heat until sizzling. Saute onion for 2 minutes until translucent. Stir in garlic and cook for another 2 minutes until fragrant. Add zucchini, squash, whole kernel corn, cream-style corn, Cheddar cheese, 1/2 cup Asiago cheese, 1/2 cup breadcrumbs, mayonnaise, eggs, salt, and pepper. Transfer the mixture into the casserole dish.
  • Melt the rest of the butter in a skillet. Stir in the remaining breadcrumbs and Asiago cheese. Mix thoroughly and sprinkle over the casserole.
  • Bake in the oven until the casserole turns golden, the texture is set, and the cheese is melted, which should take about 45 to 50 minutes.

Similar Recipes