Description
Creamy zucchini squash corn casserole with cheddar cheese, Parmesan, corn, and a buttery breadcrumb topping. Perfect for summer meals, holidays, and potlucks.
Ingredients
Scale
- 1½ pounds yellow squash, thinly sliced
- 1½ pounds zucchini, thinly sliced
- ¼ cup butter, divided
- 2 cups sweet onion, diced
- 2 garlic cloves, minced
- 3 cups corn kernels
- 1½ cups shredded white cheddar cheese
- ½ cup sour cream
- ½ cup mayonnaise
- 2 large eggs, lightly beaten
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1½ cups fresh breadcrumbs, divided
- 1 cup grated Parmesan cheese, divided
- Cooking spray
Instructions
- Preheat oven to 350°F and spray a 9×13-inch baking dish.
- Melt 2 tablespoons butter in a skillet over medium-high heat.
- Cook zucchini, squash, and onion for 10 minutes until tender.
- Add garlic and cook 2 minutes more.
- Combine cooked vegetables, corn, cheddar cheese, sour cream, mayonnaise, eggs, salt, pepper, ½ cup breadcrumbs, and ½ cup Parmesan cheese.
- Spread mixture into prepared baking dish.
- Melt remaining butter and combine with remaining breadcrumbs and Parmesan cheese.
- Sprinkle topping evenly over casserole.
- Bake uncovered for 45 to 50 minutes until golden brown and bubbly.
- Let rest several minutes before serving.
Notes
- Fresh breadcrumbs provide the best texture.
- Can be assembled ahead and refrigerated before baking.
- Can be frozen unbaked and thawed before cooking.
- Use gluten-free breadcrumbs if needed.
- Crushed pork rinds can replace breadcrumbs for a lower-carb option.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 6
- Sodium: 620
- Fat: 20
- Saturated Fat: 9
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 3
- Protein: 11
- Cholesterol: 65