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Zucchini, Squash & Corn Casserole

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A creamy, flavorful casserole that combines fresh zucchini, squash, and corn with savory seasonings, baked to golden perfection.

Ingredients

2 medium zucchinis, sliced

2 medium yellow squashes, sliced

1 cup corn kernels (fresh or frozen)

1 cup shredded cheddar cheese

1/2 cup sour cream

1/2 cup mayonnaise

1/2 cup breadcrumbs

1 tablespoon butter, melted

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine the zucchini, squash, and corn kernels.
  3. Add the shredded cheddar cheese, sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper. Mix everything together until well combined.
  4. Transfer the vegetable mixture into a greased 9x13-inch baking dish.
  5. In a small bowl, mix the breadcrumbs and melted butter together. Sprinkle the breadcrumb mixture evenly over the casserole.
  6. Bake for 30-35 minutes, or until the casserole is bubbly and the breadcrumbs are golden brown.
  7. Remove from the oven and let it sit for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

  • You can use different types of cheese like mozzarella or Monterey Jack for a unique flavor.
  • Add protein such as cooked chicken or ground beef for a heartier dish.
  • Use vegan cheese and mayo substitutes for a vegan version of this casserole.
  • For a spicier version, incorporate chopped jalapeños or red pepper flakes.
  • To make this gluten-free, swap breadcrumbs for a gluten-free alternative or crushed gluten-free crackers.

Nutrition

Find it online: http://recipesbyjanet.com/zucchini-squash-corn-casserole/