Zucchini, Squash, and Corn Casserole

This zucchini, squash, and corn casserole is a delicious way to use summer vegetables from your yard or local farmers market.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 253 Calories

Ingredients

• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 4 tablespoons butter, divided
• 1 (15.25 ounce) can whole kernel corn, drained
• 2 cloves garlic, minced
• 2 large eggs, beaten
• 1 (15 ounce) can cream-style corn
• 2 cups diced sweet onion
• 1 pound yellow squash, cut into 1/4-inch slices
• 1 pound zucchini, cut into 1/4-inch slices
• 1 cup grated Asiago cheese, divided
• 0.5 cup mayonnaise
• 1.5 cups shredded sharp white Cheddar cheese
• 1.5 cups bread crumbs, divided

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.

Step 2

Combine zucchini and squash in a large pan, add water to cover, and boil for 5 minutes over medium-high heat. Drain and gently press zucchini and squash between paper towels to remove excess water.

Step 3

Meanwhile, melt 2 tablespoons butter in a skillet. Add onion and saute for 2 minutes. Add garlic and cook until onion has softened and garlic is fragrant, 2 more minutes. Mix in zucchini and squash. Add whole kernel corn, cream-style corn, Cheddar cheese, 1/2 cup Asiago cheese, 1/2 cup breadcrumbs, mayonnaise, eggs, salt, and pepper. Pour into the prepared casserole dish.

Step 4

Melt remaining 2 tablespoons butter in a skillet. Add remaining 1 cup breadcrumbs and remaining 1/2 cup Asiago cheese. Mix well and sprinkle on top of the casserole.

Step 5

Bake in the preheated oven until casserole is golden and set and cheese is melted, 45 to 50 minutes.