Delicious Zucchini Squash Corn Casserole Recipe for Success
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Author:souzanfood
Total Time:50 minutes
Yield:8 servings 1x
Description
Discover a delicious Zucchini Squash Corn casserole recipe that guarantees success and brings fresh flavors to your table Perfect for any occasion
Ingredients
Scale
3 cups zucchini, sliced
3 cups yellow squash, sliced
2 cups corn, fresh or frozen
1 medium onion, chopped
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Cheddar cheese
1 cup breadcrumbs
Salt and pepper to taste
1 tablespoon olive oil
1 teaspoon red pepper flakes (optional)
1 bell pepper, diced (optional)
1 tablespoon Italian seasoning (optional)
Cooked and crumbled bacon (optional)
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (for garnish)
Sliced green onions (for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet, heat the olive oil over medium heat. Add the chopped onions and minced garlic, sautéing until translucent. Then, add the sliced zucchini and yellow squash, cooking until they soften slightly—about 4-5 minutes.
Stir in the corn and cook for about 2 more minutes until everything is well combined and warmed through.
In a large bowl, combine the sautéed vegetables with heavy cream, half of the grated Cheddar cheese, salt, and pepper. Mix until everything is evenly coated.
Pour the vegetable mixture into a greased 9×13 inch baking dish, spreading it evenly.
In a small bowl, mix the breadcrumbs with the remaining Cheddar cheese. Sprinkle this mixture over the casserole evenly.
Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and crispy.
Once baked, allow the casserole to cool for about 5-10 minutes before serving.
