Description
This creamy zucchini squash casserole is loaded with corn, cheddar cheese, and a golden topping—perfect for summer dinners or potlucks.
Ingredients
2 medium zucchinis, sliced
2 medium yellow squash, sliced
1 cup corn kernels (fresh or frozen)
1/2 cup sour cream
1/2 cup mayonnaise
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs (optional, for topping)
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish.
In a large skillet, heat olive oil over medium heat. Sauté zucchini and squash for 4–5 minutes.
Add corn and cook for another 2–3 minutes. Remove from heat.
In a separate bowl, mix sour cream, mayonnaise, cheddar, Parmesan, garlic powder, onion powder, salt, and pepper until smooth.
Gently fold in the sautéed vegetables.
Spread the mixture evenly into the baking dish. Top with breadcrumbs, if using.
Bake for 25–30 minutes, until golden and bubbly.
Cool slightly, garnish with parsley, and serve warm.
Notes
Add red bell pepper or spinach for more veggies and color.
Use Gruyère or Monterey Jack for a richer cheese profile.
Skip or swap breadcrumbs for gluten-free panko if needed.
Add red pepper flakes or cayenne for a spicy kick.
Best served warm, but also great at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Vegetarian
- Method: Baked
- Cuisine: American
