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!!