Best 3 Zucchini Squash And Corn Casserole Recipes
Summertime is the season for fresh, flavorful vegetables, and this zucchini squash and corn casserole is the perfect way to enjoy them. This classic casserole is made with fresh zucchini, yellow squash, corn, and onion, all bound together in a creamy, cheesy sauce. It's a delicious and versatile dish that can be served as a side dish or a main course. In this article, we'll provide two variations of this classic recipe: a traditional version and a healthier version made with Greek yogurt and reduced-fat cheese. We'll also include a recipe for a vegan zucchini squash and corn casserole, so everyone can enjoy this delicious dish.
Let's cook with our recipes!
ZUCCHINI, SQUASH, AND CORN CASSEROLE
Delish way to use summer veggies. My kids love this.
Provided by Kathy Walsh
Categories Side Dish Vegetables Squash Summer Squash
Time 1h20m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
- Combine zucchini and squash in a large pan, add water to cover, and boil for 5 minutes over medium-high heat. Drain and gently press zucchini and squash between paper towels to remove excess water.
- Meanwhile, melt 2 tablespoons butter in a skillet. Add onion and saute for 2 minutes. Add garlic and cook until onion has softened and garlic is fragrant, 2 more minutes. Mix in zucchini and squash. Add whole kernel corn, cream-style corn, Cheddar cheese, 1/2 cup Asiago cheese, 1/2 cup breadcrumbs, mayonnaise, eggs, salt, and pepper. Pour into the prepared casserole dish.
- Melt remaining 2 tablespoons butter in a skillet. Add remaining 1 cup breadcrumbs and remaining 1/2 cup Asiago cheese. Mix well and sprinkle on top of the casserole.
- Bake in the preheated oven until casserole is golden and set and cheese is melted, 45 to 50 minutes.
Nutrition Facts : Calories 253 calories, Carbohydrate 22.4 g, Cholesterol 50.6 mg, Fat 15.5 g, Fiber 2.6 g, Protein 8.7 g, SaturatedFat 6.5 g, Sodium 605.2 mg, Sugar 4 g
ZUCCHINI, SQUASH, AND CORN CASSEROLE
We are obsessed with Zucchini, Squash & Corn Casserole right now..We have it almost every Sunday, especially since zucchini & squash are so available right now...Soft, white breadcrumbs double as a feather-light binder and golden crumb topping. To make them, pulse torn slices of day-old sandwich bread in the food processor.
Provided by Cathy Evans Mauricio
Categories Side Casseroles
Time 1h20m
Number Of Ingredients 14
Steps:
- 1. 1. Preheat oven to 350°. Bring first 2 ingredients and water to cover to a boil in a Dutch oven over medium-high heat, and boil 5 minutes or until crisp-tender. Drain; gently press between paper towels. 2. Melt 2 Tbsp. butter in a skillet over medium-high heat; add onion, and sauté 10 minutes or until tender. Add garlic, and sauté 2 minutes. 3. Stir together squash, onion mixture, corn, next 6 ingredients, and 1/2 cup each breadcrumbs and Asiago cheese just until blended. Spoon mixture into a lightly greased 13- x 9-inch baking dish. 4. Melt remaining 2 Tbsp. butter. Stir in remaining 1 cup breadcrumbs and 1/2 cup Asiago cheese. Sprinkle over casserole. 5. Bake at 350° for 45 to 50 minutes or until golden brown and set. Let stand 15 minutes before serving.
ZUCCHINI, SQUASH AND CORN CASSEROLE
Steps:
- 1. Preheat oven to 350 degrees. Bring first 2 ingredients and water to cover to a boil in a Dutch oven over medium-high heat, and boil 5 minutes or until crisp-tender. Drain; gently press between paper towels. 2. Melt 2 Tbsp. butter in a skillet over medium-high heat; add onion, and sauté 10 minutes or until tender. Add garlic, and sauté 2 minutes. 3. Stir together squash, onion mixture, corn, next 6 ingredients, and 1/2 cup each breadcrumbs and Asiago cheese just until blended. Spoon mixture into a lightly greased 13x9-inch baking dish. 4. Melt remaining 2 Tbsp butter. Stir in remaining 1 cup breadcrumbs and 1/2 cup ASiago cheese. Sprinkle over casserole. 5. Bake at 350 degrees for 45 to 50 minutes or until golden brown and set. Let stand 15 minutes before serving.
Tips for Zucchini Squash and Corn Casserole:
- Selecting the Right Ingredients: Use fresh zucchini, squash, and corn for the best flavor and texture. Look for vegetables that are firm and brightly colored.
- Preparing the Vegetables: Cut the zucchini and squash into bite-sized pieces to ensure even cooking. Use a sharp knife to cut the corn kernels off the cob, or purchase pre-cut corn kernels for convenience.
- Draining the Vegetables: After grating the zucchini and squash, use a colander to drain off excess moisture. This will help prevent the casserole from becoming watery.
- Using Fresh Herbs: If you have access to fresh herbs, such as basil, thyme, or oregano, add them to the casserole for an extra burst of flavor.
- Adjusting the Seasoning: Taste the casserole before baking and adjust the seasoning as needed. You may want to add more salt, pepper, or garlic powder to your preference.
Conclusion:
Zucchini squash and corn casserole is a delicious and versatile dish that can be enjoyed as a side dish, main course, or even a breakfast casserole. With its combination of fresh vegetables, creamy sauce, and cheesy topping, it's sure to be a hit with family and friends. Whether you follow the recipe as written or adapt it to your own taste, you'll love the ease and convenience of this hearty and flavorful casserole. So next time you're looking for a quick and easy meal, give this zucchini squash and corn casserole a try – you won't be disappointed!
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