top of page

Zucchini, Squash and Corn Casserole

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


  • 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


  • 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!!





bottom of page