Zucchini, Squash and Corn Casserole

Check out this recipe! I've tweaked it to make it a tad healthier!

Ingredients:

• 1½ lb yellow squash, thinly sliced

• 1½ lb zucchini, thinly sliced

• ¼ cup butter, divided

• 2 cups diced sweet onion

• 2 garlic cloves, minced

• 3 cups corn kernels

• 1½ cups shredded white cheddar cheese

• ½ cup sour cream (or yogurt)

• ½ cup mayonnaise

• 2 eggs, lightly beaten

• 2 tsp pepper

• 1 tsp salt

• 1½ cups fresh breadcrumbs, divided (or ground flax seed)

• 1 cup grated parmesan cheese, divided

Instructions:

• Preheat oven to 350ºF. Lightly spray a 9x13x2-inch pan with cooking spray.

• Melt 2 Tbsp of butter in large skillet over medium-high heat. Add zucchini, squash and onion. Sauté for 10 minutes, or until tender.

• Add garlic and cook and additional 2 minutes. Remove from heat.

• Stir together cooked zucchini, squash, onion, corn, white cheddar cheese, sour cream, mayonnaise, eggs, salt and pepper. Stir in 1/2 cup of breadcrumbs and 1/2 cup of parmesan cheese.

• Spread mixture into prepared pan.

• Melt remaining 2 Tbsp butter. Combine melted butter, remaining breadcrumbs and parmesan cheese. Sprinkle over casserole.

You can even cut the cheese in half if you want to save some calories!!

Cheers!

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