Zucchini, Squash & Corn Casserole

Zucchini, Squash & Corn Casserole - our favorite side dish! Zucchini, Squash, Corn, Onion, garlic, white cheddar cheese, sour cream, mayonnaise, eggs, breadcrumbs and parmesan cheese. Seriously THE BEST!!! Great make ahead side dish. Perfect for all your potlucks, cookouts and holiday meals! #casserole #zucchini #squash #corn #sidedish #freezermeal

We are obsessed with this delicious Zucchini, Squash & Corn Casserole. Fresh veggies and cheese are hard to beat! We've made this several times over the past month and it has been a hit every time. We really like it with grilled chicken and burgers.

This Zucchini, Squash & Corn Casserole can be made in advance and refrigerated overnight. I've even divided the casserole between two foil pans and frozen one for a quick side later.

This recipe uses "fresh breadcrumbs". To make fresh breadcrumbs, just pop some bread slices in the food processor and pulse it a few times. I used homemade bread, but any type of bread will work just fine.

This Zucchini, Squash & Corn Casserole is going to be a staple in our house this spring and summer. This casserole is great for potlucks and cookouts. We are serving it this weekend with our Easter ham!

Yield: serves 8 to 10

Zucchini, Squash & Corn Casserole

prep time: 15 MINScook time: 45 MINStotal time: 60 mins

ingredients:

• 1-1/2 lb yellow squash, thinly sliced
• 1-1/2 lb zucchini, thinly sliced
• 1/4 cup butter, divided
• 2 cups diced sweet onion
• 2 garlic cloves, minced
• 3 cups corn kernels
• 1-1/2 cups shredded white cheddar cheese
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 2 eggs, lightly beaten
• 2 tsp pepper
• 1 tsp salt
• 1-1/2 cups soft breadcrumbs, divided
• 1 cup grated parmesan cheese, divided

instructions:

1. Preheat oven to 350ºF. Lightly spray a 9x13x2-inch pan with cooking spray.
2. Melt 2 Tbsp  of butter in large skillet over medium-high heat. Add zucchini, squash and onion. Sauté for 10 minutes, or until tender. 
3. Add garlic and cook and additional 2 minutes. Remove from heat.
4. Stir together cooked zucchini, squash, onion, corn, white cheddar cheese, sour cream, mayonnaise, eggs, salt and pepper. Stir in 1/2 cup of breadcrumbs and 1/2 cup of parmesan cheese. 
5. Spread mixture into prepared pan.
6. Melt remaining 2 Tbsp butter. Combine melted butter, remaining breadcrumbs and parmesan cheese. Sprinkle over casserole.
7. Bake uncovered for 45 to 50 minutes.

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