Zucchini is one of those vegetables that you can do just about anything with. You can saute it, fry it, even bake it, and it will turn out delicious every single time. You can also add it to other vegetables, as in the recipe that follows. While the zucchini is definitely delicious, no one vegetable is the star here. They all play a part in making up this side dish that's likely to become one of your favorites.
The vegetables get a quick saute just to soften them up a bit before everything gets combined with cheese and eggs to hold it all together. In classic casserole style, the entire thing then gets covered with bread crumbs to give it an added crunch that makes this dish even more interesting. When it comes out of the oven, you'll have a dish that not only works great as a side, but is also hearty enough to make up an entire vegetarian meal, too.
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How to Make Zucchini Squash and Corn Casserole
6
15 minutes
45 minutes
1 hour
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.
