2 tablespoons olive oil
1 onion, chopped in a small dice
2 small yellow squash, cut into thin slices
2 small zucchini, cut into thin slices
2 cloves garlic, minced
3 cups frozen corn kernels, thawed
1 1/2 cups Parmesan cheese, shredded
1/2 cup sour cream
1/2 cup mayonnaise
2 eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup bread crumbs
3 tablespoons butter, melted
Preheat oven to 350 degrees Fahrenheit and lightly grease a 9" x 13" casserole dish.
Heat oil in a frying pan over medium heat. When hot add the onion and cook for about 3 minutes, until it is soft and translucent.
Add the squash and zucchini and continue cooking for another 5 minutes until the vegetables are soft and the zucchini and squash have released some of their moisture. Add garlic and cook for one more minute.
Place vegetable mixture into a large bowl. Add the corn, Parmesan cheese, sour cream, mayonnaise, eggs, salt, and pepper. Mix well and pour into prepared casserole dish.
Combine the bread crumbs and butter in a small bowl. Sprinkle over top of casserole.
Place casserole into the preheated oven and bake for 45 minutes, until entire dish is hot and bubbling throughout and the bread crumbs have become crisp and golden.