Zucchini, Squash, and Corn Casserole

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Delish way to use summer veggies. My kids love this.

Submitted by Kathy Walsh
Published on July 10, 2019
Recipe Placeholder Image
Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins
Servings:
16
Yield:
1 9x13-inch casserole
Jump to Nutrition Facts

Ingredients

  • 1 pound yellow squash, cut into 1/4-inch slices

  • 1 pound zucchini, cut into 1/4-inch slices

  • 4 tablespoons butter, divided

  • 2 cups diced sweet onion

  • 2 cloves garlic, minced

  • 1 (15.25 ounce) can whole kernel corn, drained

  • 1 (15 ounce) can cream-style corn

  • 1 ½ cups shredded sharp white Cheddar cheese

  • 1 cup grated Asiago cheese, divided

  • 1 ½ cups bread crumbs, divided

  • ½ cup mayonnaise

  • 2 large eggs, beaten

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

Directions

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

  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.

  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.

  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.

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

Cook's Note:

You can substitute fresh canned corn for the whole corn, but if you do, add 1/4 cup of sour cream.

Nutrition Facts (per serving)

253 Calories
16g Fat
22g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 253
% Daily Value *
Total Fat 16g 20%
Saturated Fat 7g 33%
Cholesterol 51mg 17%
Sodium 605mg 26%
Total Carbohydrate 22g 8%
Dietary Fiber 3g 9%
Total Sugars 4g
Protein 9g 17%
Vitamin C 11mg 12%
Calcium 166mg 13%
Iron 1mg 7%
Potassium 285mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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