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Best Zucchini Squash and Corn Casserole

Zucchini Squash and Corn Casserole

Arif
Zucchini Squash and Corn Casserole is creamy and comforting. It’s easy to make and full of fresh flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour
Course baking
Cuisine American
Servings 6
Calories 260 kcal

Equipment

  • Large skillet
  • mixing bowl
  • Baking dish
  • Whisk
  • Spoon

Ingredients
  

  • 2 cups zucchini sliced
  • 2 cups yellow squash sliced
  • 1 cup corn kernels
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 2 tbsp butter
  • 1 cup sour cream
  • 2 eggs
  • 1 cup shredded cheese
  • Salt and black pepper
  • ½ cup breadcrumbs

Instructions
 

  • Preheat oven to 375°F.
  • Cook vegetables in butter until tender.
  • Stir in corn and remove from heat.
  • Whisk eggs and sour cream.
  • Combine everything and add cheese.
  • Transfer to baking dish.
  • Top with breadcrumbs.
  • Bake until golden.

Notes

Drain vegetables if watery.
Let casserole rest before serving.
Add herbs for extra flavor.

Nutritional Facts (Approx.)

Calories: 260
Fat: 18g
Protein: 9g
Carbohydrates: 18g
Fiber: 3g
Keyword Squash Corn Bake, Vegetable Casserole Recipe, Zucchini Corn Casserole