Zucchini, Squash, and Corn Casserole

18 Reviews
ADD YOUR REVIEW
Yield:
Makes 8 to 10 servings
July 2013
RECIPE BY Southern Living

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.

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

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

Melt remaining 2 Tbsp. butter. Stir in remaining 1 cup breadcrumbs and 1/2 cup Asiago cheese. Sprinkle over casserole.

Step 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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Ratings & Reviews

CarolZavala555's Review

nellie
December 04, 2013
This was the BOMB! Very rich and flavorful.

Easy, Delish, Everyone Loves It

Amanda
December 30, 2015
Made this for a holiday dinner but this is great all year round. I made a few changes: 1) tossed the squash and zucchini in olive oil and pepper, then broiled versus boiling; 2) added pimentos for color; 3) agree with other posters on corn - I used frozen since fresh was out of season; 4) used garlic roasted bread crumbs. 

Definitely a Keeper!

KPoteat
July 29, 2017
Absolutely delicious!  I used day-old French bread for the breadcrumbs since that's what I had on hand but otherwise wouldn't change a thing - YUM!

Lilfrancie's Review

Sandra2
August 23, 2013
N/A

rosalind57's Review

Jamie
August 28, 2013
N/A

shorebird1's Review

Kdc
July 23, 2013
Absolutely divine !!!

Cheryl242's Review

LTibbetts
September 14, 2014
This was delicious. I made it just as instructed. The fresh corn was a delightful addition. Nothing more to say--just really good!!

KPoteat's Review

jallen
July 15, 2014
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.

GACooking's Review

LouiseMcFee
July 08, 2013
N/A

cmarkette's Review

mrskraft
July 14, 2013
yummy, i substituted parmesan for asiago and panko for fresh breadcrumbs, very good