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
1½lbyellow squash, thinly sliced
1½lbzucchini, thinly sliced
2cupsdiced sweet onion
2garlic cloves, minced
1½cupsshredded white cheddar cheese
2eggs, lightly beaten
1½cupsfresh breadcrumbs, divided
1cupgrated parmesan cheese, divided
Preheat oven to 350ºF. Lightly spray a 9x13x2-inch pan with cooking spray.
Melt 2 Tbsp of butter in large skillet over medium-high heat. Add zucchini, squash and onion. Sauté for 10 minutes, or until tender.
Add garlic and cook and additional 2 minutes. Remove from heat.
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.
Spread mixture into prepared pan.
Melt remaining 2 Tbsp butter. Combine melted butter, remaining breadcrumbs and parmesan cheese. Sprinkle over casserole.
Bake uncovered for 45 to 50 minutes.
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.Can make the casserole in advance and refrigerate or freeze unbaked for later. To bake after freezing, thaw completely and bake as directed above.Can omit breadcrumbs for a gluten-free recipe.If you want a lower carb dish, swap the breadcrumbs for crushed pork rinds.