Show off your bountiful garden harvest in this easy side dish casserole featuring fresh corn, summer squash, zucchini, and patty pan, all mixed up in melted Cheddar goodness.
Preparation Time
30 mins
Cooking Time
55 mins
Total Time
1 hr 25 mins
Calories
139 Calories
Recipe Instructions
Step 1
Bake in the preheated oven until hot and bubbly, about 30 minutes.
Step 2
Preheat the oven to 325 degrees F (165 degrees C). Butter a 7x11-inch or 2-quart casserole dish.
Step 3
Bring a large pot of water to a rolling boil. Add patty pan, yellow squash, zucchini, and onion; return to a boil. Boil until vegetables are tender, about 15 minutes. Drain and transfer to a large bowl.
Step 4
Add Cheddar cheese, butter, chile peppers, bread crumbs, corn kernels, and eggs. Season with salt and pepper and pour into the prepared casserole. Top with wontons.
Ingredients
salt and ground black pepper to taste
2 large eggs, beaten
1 cup grated Cheddar cheese
1 medium yellow squash, sliced
1 medium zucchini, sliced
1 ear fresh corn, kernels cut from cob
0.5 medium white onion, chopped
2 whole-wheat spaghetti, broken into thirds
0.25 cup salted butter, cubed
0.25 cup thinly sliced fresh basil leaves, plus whole leaves for garnish
