This is absolutely delicious! My family, kids included love it. I follow the recipe exactly with the exception of adding more breadcrumbs to the top, just because my family loves it, not that the recipe needs to be adjusted. Since it is rich and creamy, we pair it with a simple grilled chicken like Lexington-style Grilled Chicken also found on the SL site.
Zucchini, Squash, and Corn Casserole
Photo: Hector Sanchez; Stylist: Buffy Hargett
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.
Yield: Makes 8 to 10 servings
- 1 1/2 pounds yellow squash, cut into 1/4-inch-thick slices
- 1 1/2 pounds zucchini, cut into 1/4-inch-thick slices
- 1/4 cup butter, divided
- 2 cups diced sweet onion
- 2 garlic cloves, minced
- 3 cups fresh corn kernels
- 1 1/2 cups (6 oz.) freshly shredded white Cheddar cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 large eggs, lightly beaten
- 2 teaspoons freshly ground black pepper
- 1 teaspoon table salt
- 1 1/2 cups soft, fresh breadcrumbs, divided
- 1 cup freshly grated Asiago cheese, divided
- 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.
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