Description
Creamy zucchini, yellow squash, corn, white cheddar, and Parmesan baked into a comforting casserole with a crisp breadcrumb topping.
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 white cheddar cheese, shredded
- ½ cup sour cream
- ½ cup mayonnaise
- 2 large eggs, lightly beaten
- 2 teaspoons black pepper
- 1 teaspoon salt
- 1½ cups fresh breadcrumbs, divided
- 1 cup Parmesan cheese, grated and divided
Instructions
- Preheat oven to 350°F and grease 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 additional minutes.
- Combine cooked vegetables, corn, cheddar cheese, sour cream, mayonnaise, eggs, salt, and pepper in a large bowl.
- Stir in 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.
- Rest for 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.
- For gluten-free preparation, use gluten-free breadcrumbs or omit them.
- Crushed pork rinds can replace breadcrumbs for a lower-carb version.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 7
- Sodium: 520
- Fat: 21
- Saturated Fat: 10
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 3
- Protein: 12
- Cholesterol: 75