A creamy, cheesy, and comforting vegetable casserole combining tender zucchini, yellow squash, sweet corn, and a crunchy golden breadcrumb topping. Perfect as a hearty side dish or vegetarian main.
Ingredients:
1 1/2 lb yellow squash, thinly sliced
1 1/2 lb zucchini, thinly sliced
1/4 cup butter, divided
2 cups diced sweet onion
2 garlic cloves, minced
3 cups corn kernels
1 1/2 cups shredded white cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
2 eggs, lightly beaten
2 tsp pepper
1 tsp salt
1 1/2 cups soft breadcrumbs, divided
1 cup grated parmesan cheese, divided
Directions:
1. Preheat oven to 350ºF (175ºC). Lightly spray a 9x13x2-inch baking pan with cooking spray.
2. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add zucchini, squash, and onion, sautéing for 10 minutes or until tender.
3. Add minced garlic and cook for an additional 2 minutes. Remove from heat.
4. In a large bowl, stir together the cooked vegetables, corn, shredded white cheddar cheese, sour cream, mayonnaise, beaten eggs, salt, and pepper.
5. Fold in 1/2 cup of breadcrumbs and 1/2 cup of parmesan cheese until combined.
6. Spread the mixture evenly into the prepared baking pan.
7. Melt the remaining 2 tablespoons of butter. In a small bowl, mix melted butter with the remaining breadcrumbs and parmesan cheese. Sprinkle this mixture evenly over the casserole.
8. Bake uncovered for 45 to 50 minutes, or until the top is golden brown and the casserole is bubbly.
9. Allow to cool slightly before serving.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
Kcal: Approximately 280 kcal per serving | Servings: 8 servings