Description
Creamy zucchini squash corn casserole with white cheddar cheese, corn, sour cream, mayonnaise, and a crispy Parmesan breadcrumb topping.
Ingredients
Scale
- 1½ lb yellow squash, thinly sliced
- 1½ lb zucchini, thinly sliced
- ¼ cup butter, divided
- 2 cups diced sweet onion
- 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 tsp pepper
- 1 tsp salt
- 1½ cups fresh breadcrumbs, divided
- 1 cup grated Parmesan cheese, divided
Instructions
- Preheat oven to 350°F and spray a 9×13-inch baking dish.
- Melt 2 tablespoons butter and sauté zucchini, squash, and onion for 10 minutes.
- Add garlic and cook 2 minutes more.
- Combine vegetables with corn, cheddar, sour cream, mayonnaise, eggs, salt, pepper, ½ cup breadcrumbs, and ½ cup Parmesan.
- Spread mixture into baking dish.
- Mix remaining butter, breadcrumbs, and Parmesan.
- Sprinkle topping over casserole.
- Bake uncovered for 45 to 50 minutes until golden.
Notes
- Use fresh breadcrumbs for best texture.
- Can be assembled ahead and refrigerated before baking.
- Freeze unbaked casserole for later use.
- Omit breadcrumbs for a gluten-free version.
- Use crushed pork rinds for a lower-carb option.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 325
- Sugar: 6
- Sodium: 540
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 3
- Protein: 11
- Cholesterol: 72