Casserole with Zucchini, Squash, and Corn

This colorful casserole combines fresh zucchini, squash, and sweet corn for a comforting and nutritious meal. Perfect for busy weeknights, it’s easy to prepare and packed with delicious, wholesome flavors everyone will enjoy.

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TIME1 hr 20 min

SERVINGS4

RATING4.8 / 5

Casserole with Zucchini, Squash, and Corn

01 / WHAT YOU NEED

Ingredients

1 pound yellow squash, cut into 1/4-inch slices 1 pound zucchini, cut into 1/4-inch slices 4 tablespoons butter, divided 2 cups diced sweet onion 2 cloves garlic, minced 1 (15.25 ounce) can whole kernel corn, drained 1 (15 ounce) can cream-style corn 1 ½ cups shredded sharp white Cheddar cheese 1 cup grated Asiago cheese, divided 1 ½ cups bread crumbs, divided ½ cup mayonnaise 2 large eggs, beaten 1 teaspoon salt 1 teaspoon ground black pepper

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by heating your oven to 350°F (175°C) and greasing a 9x13-inch casserole dish. In a large pot, toss in the zucchini and squash, cover them with water, and bring to a boil. Let them cook for about 5 minutes until they’re just tender, then drain and gently press the veggies with paper towels to get rid of extra moisture.

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Step 2

While that’s happening, melt 2 tablespoons of butter in a skillet. Add the chopped onion and sauté for a couple of minutes until it starts to soften. Throw in the garlic and cook for another 2 minutes until everything smells amazing. Stir in the cooked zucchini and squash, then mix in both the whole kernel corn and cream-style corn along with the Cheddar cheese, half of the Asiago cheese, half the breadcrumbs, mayonnaise, eggs, salt, and pepper. Give it all a good stir and spread the mixture evenly in your casserole dish.

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Step 3

Next, melt the remaining 2 tablespoons of butter in the skillet and toss in the rest of the breadcrumbs and Asiago cheese. Mix it up well, then sprinkle this cheesy breadcrumb topping over the casserole.

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Step 4

Pop the dish into the oven and bake for 45 to 50 minutes, or until the top is golden brown, the cheese is melted, and the casserole is set. Let it cool for a few minutes before serving and enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use fresh, firm vegetables for the best texture and flavor.
- Don’t overcook the casserole; vegetables should be tender but still slightly crisp.
- Add a sprinkle of cheese on top for a golden, bubbly finish.

Why you’ll love it

This dish is a colorful and nutritious way to enjoy fresh summer vegetables. It combines the sweetness of corn with the mild flavors of zucchini and squash, making it both comforting and light. It’s easy to prepare and perfect for a wholesome family meal.

Serving ideas

Serve this alongside grilled chicken or fish for a balanced meal. It also pairs well with a simple green salad or crusty bread to soak up any juices. A dollop of sour cream or a sprinkle of fresh herbs can add extra flavor.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven or microwave until heated through. This dish can also be frozen, but texture may change slightly after thawing.