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Photo: Hector Sanchez; Stylist: Buffy Hargett

Zucchini, Squash, and Corn Casserole

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.

Southern Living JULY 2013

  • Yield: Makes 8 to 10 servings

Ingredients

  • 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

Preparation

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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Zucchini, Squash, and Corn Casserole Recipe

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