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Zucchini, Squash & Corn Casserole

This tasty vegetable casserole can be made the day before for easier meal planning. Sliced green zucchini and yellow squash are cooked in a skillet with chopped onions and garlic. Then the cooked vegetables are mixed with corn, cheese, sour cream, mayonnaise, eggs, seasoning, breadcrumbs and Parmesan cheese. Everything is spread into a baking pan. Additional breadcrumbs and Parmesan cheese are sprinkled on top before baking.
Course Vegetable
Cuisine Southern
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 people

Ingredients

  • 1 ½ lb yellow squash thinly sliced
  • 1 ½ lb zucchini thinly sliced
  • ¼ cup butter divided
  • 2 cups diced sweet onion
  • 2 garlic cloves minced
  • 3 cups corn kernels
  • 1 ½ cups shredded white cheddar cheese
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 2 eggs lightly beaten
  • 2 tsp pepper
  • 1 tsp salt
  • 1 ½ cups soft bread crumbs divided
  • 1 cup grated Parmesan cheese divided

Instructions

  1. Preheat oven to 350 F. Lightly spray 9x13 pan with cooking spray.
  2. Melt 2 tbsp butter in a skillet over medium-high heat. Add zucchini, squash and onion. Sauté for 10 minutes, or until tender.
  3. Add garlic and cook additional 2 minutes. Remove from heat.
  4. Stir together cooked zucchini, squash, onions, corn, white cheddar cheese, sour cream, mayonnaise, eggs, salt and pepper. Stir in ½ cup breadcrumbs and ½ cup Parmesan cheese.
  5. Spread mixture into prepared pan.

  6. Melt remaining butter (2 tbsp). Combine with remaining breadcrumbs and Parmesan cheese. Sprinkle over casserole.

  7. Bake uncovered 45 to 50 minutes.

Recipe Notes

Can make ahead and refrigerate overnight.