Best 3 Zucchini Squash And Corn Casserole Recipes
Zucchini squash and corn casserole is a delicious and versatile dish that can be enjoyed as a side dish or main course. It is a great way to use up fresh zucchini and corn, and is a popular choice for summer gatherings. This easy-to-make casserole can be customized to your liking, with the addition of cheese, herbs, or other vegetables. Whether you prefer a creamy or crispy topping, there is a recipe out there to suit your taste.
Check out the recipes below so you can choose the best recipe for yourself!
ZUCCHINI, SQUASH, AND CORN CASSEROLE
Delish way to use summer veggies. My kids love this.
Provided by Kathy Walsh
Categories Side Dish Vegetables Squash Summer Squash
Time 1h20m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
- 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.
- 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.
- 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.
- Bake in the preheated oven until casserole is golden and set and cheese is melted, 45 to 50 minutes.
Nutrition Facts : Calories 253 calories, Carbohydrate 22.4 g, Cholesterol 50.6 mg, Fat 15.5 g, Fiber 2.6 g, Protein 8.7 g, SaturatedFat 6.5 g, Sodium 605.2 mg, Sugar 4 g
ZUCCHINI, SQUASH, AND CORN CASSEROLE
We are obsessed with Zucchini, Squash & Corn Casserole right now..We have it almost every Sunday, especially since zucchini & squash are so available right now...Soft, white breadcrumbs double as a feather-light binder and golden crumb topping. To make them, pulse torn slices of day-old sandwich bread in the food processor.
Provided by Cathy Evans Mauricio
Categories Side Casseroles
Time 1h20m
Number Of Ingredients 14
Steps:
- 1. 1. Preheat oven to 350°. Bring first 2 ingredients and water to cover to a boil in a Dutch oven over medium-high heat, and boil 5 minutes or until crisp-tender. Drain; gently press between paper towels. 2. Melt 2 Tbsp. butter in a skillet over medium-high heat; add onion, and sauté 10 minutes or until tender. Add garlic, and sauté 2 minutes. 3. Stir together squash, onion mixture, corn, next 6 ingredients, and 1/2 cup each breadcrumbs and Asiago cheese just until blended. Spoon mixture into a lightly greased 13- x 9-inch baking dish. 4. Melt remaining 2 Tbsp. butter. Stir in remaining 1 cup breadcrumbs and 1/2 cup Asiago cheese. Sprinkle over casserole. 5. Bake at 350° for 45 to 50 minutes or until golden brown and set. Let stand 15 minutes before serving.
ZUCCHINI, SQUASH AND CORN CASSEROLE
Steps:
- 1. Preheat oven to 350 degrees. Bring first 2 ingredients and water to cover to a boil in a Dutch oven over medium-high heat, and boil 5 minutes or until crisp-tender. Drain; gently press between paper towels. 2. Melt 2 Tbsp. butter in a skillet over medium-high heat; add onion, and sauté 10 minutes or until tender. Add garlic, and sauté 2 minutes. 3. Stir together squash, onion mixture, corn, next 6 ingredients, and 1/2 cup each breadcrumbs and Asiago cheese just until blended. Spoon mixture into a lightly greased 13x9-inch baking dish. 4. Melt remaining 2 Tbsp butter. Stir in remaining 1 cup breadcrumbs and 1/2 cup ASiago cheese. Sprinkle over casserole. 5. Bake at 350 degrees for 45 to 50 minutes or until golden brown and set. Let stand 15 minutes before serving.
Tips:
- Use fresh zucchini, squash, and corn for the best flavor and texture.
- Grate the zucchini and squash coarsely, so that they are still slightly crunchy after baking.
- Don't overcook the casserole, or the vegetables will become mushy.
- If you don't have sour cream, you can use plain yogurt instead.
- Feel free to add other vegetables to the casserole, such as diced bell peppers or chopped mushrooms.
- Serve the casserole hot, with a dollop of sour cream or yogurt on top.
Conclusion:
This zucchini squash and corn casserole is a delicious and easy-to-make side dish that is perfect for summer gatherings. It is also a great way to use up fresh vegetables from your garden. With its creamy, cheesy sauce and crunchy vegetables, this casserole is sure to be a hit with everyone at the table.
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