• Anneliese Swingle

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!!