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Zucchini Squash & Corn Casserole

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This creamy, cheesy zucchini squash & corn casserole is the ultimate comfort food side dish. Packed with fresh vegetables and baked to golden perfection, it’s a perfect addition to any meal.

Ingredients

2 medium zucchinis, sliced

2 medium yellow squash, sliced

1 cup corn kernels (fresh or frozen)

1/2 cup sour cream

1/2 cup mayonnaise

1 cup shredded cheddar cheese

1/4 cup grated Parmesan cheese

1/4 cup breadcrumbs (optional, for topping)

1 tablespoon olive oil

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper, to taste

Fresh parsley, chopped, for garnish

Instructions

Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish with olive oil or cooking spray.

In a large skillet, heat olive oil over medium heat. Add zucchini and squash; sauté for 4–5 minutes until slightly softened.

Stir in the corn and cook for another 2–3 minutes. Remove from heat and set aside.

In a medium bowl, mix sour cream, mayonnaise, cheddar, Parmesan, garlic powder, onion powder, salt, and pepper until smooth.

Gently fold in the cooked vegetables until evenly coated.

Transfer the mixture to the prepared baking dish and smooth the top.

Sprinkle breadcrumbs on top (if using) for a crispy finish.

Bake for 25–30 minutes until the top is golden brown and the edges are bubbly.

Garnish with freshly chopped parsley before serving.

Notes

For added color and flavor, mix in chopped red bell pepper or green onion.

Spice it up with crushed red pepper flakes.

Substitute Greek yogurt for sour cream or mayo for a lighter version.

Add cooked chicken or sausage to make it a full main dish.

Leftovers reheat best in the oven at 350°F for 10–15 minutes.

Store in the fridge up to 3 days in an airtight container.

You can prep this dish a day in advance and bake it when ready.

Find it online: https://allrecipesmade.com/zucchini-squash-corn-casserole/