Description
Zucchini Squash Corn Casserole is a creamy, cheesy, golden-topped bake filled with summer vegetables like tender zucchini, yellow squash, and sweet corn. It’s the ultimate comfort food-meets-garden-fresh dish—perfect as a hearty vegetarian main or a show-stopping summer side.
Ingredients
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1½ lb yellow squash, thinly sliced
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1½ lb zucchini, thinly sliced
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1/4 cup butter, divided
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2 cups diced sweet onion
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2 garlic cloves, minced
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3 cups corn kernels
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1½ cups shredded white cheddar cheese
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1/2 cup sour cream
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1/2 cup mayonnaise
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2 large eggs, lightly beaten
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2 tsp black pepper
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1 tsp salt
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1½ cups fresh breadcrumbs, divided
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1 cup grated Parmesan cheese, divided
Instructions
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Preheat oven to 350°F and grease a 9×13-inch baking dish.
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In a skillet, melt 2 tbsp butter. Sauté squash, zucchini, and onion for 10 minutes until softened. Add garlic and cook 2 more minutes. Let cool slightly.
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In a large bowl, mix the cooked vegetables with corn, cheddar, sour cream, mayonnaise, eggs, salt, pepper, 1/2 cup breadcrumbs, and 1/2 cup parmesan cheese.
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Spread the mixture into the prepared baking dish.
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Melt remaining 2 tbsp butter and mix with remaining 1 cup breadcrumbs and 1/2 cup parmesan. Sprinkle over the top.
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Bake uncovered for 45–50 minutes, until golden brown and bubbling. Let cool slightly before serving.
Notes
Sauté the squash well to reduce moisture and avoid a watery casserole.
Frozen or canned corn can be used if fresh isn’t available.
Add red pepper flakes for an extra kick or substitute sour cream with Greek yoghurt for a lighter twist.
Easily made ahead or frozen for later meals.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American