Delish way to use summer veggies. My kids love this.

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Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
16
Yield:
1 9x13-inch casserole
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.

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  • Combine zucchini and squash in a large pan, add water to cover, and boil for 5 minutes over medium-high heat. Drain and gently press zucchini and squash between paper towels to remove excess water.

  • Meanwhile, melt 2 tablespoons butter in a skillet. Add onion and saute for 2 minutes. Add garlic and cook until onion has softened and garlic is fragrant, 2 more minutes. Mix in zucchini and squash. Add whole kernel corn, cream-style corn, Cheddar cheese, 1/2 cup Asiago cheese, 1/2 cup breadcrumbs, mayonnaise, eggs, salt, and pepper. Pour into the prepared casserole dish.

  • Melt remaining 2 tablespoons butter in a skillet. Add remaining 1 cup breadcrumbs and remaining 1/2 cup Asiago cheese. Mix well and sprinkle on top of the casserole.

  • Bake in the preheated oven until casserole is golden and set and cheese is melted, 45 to 50 minutes.

Cook's Note:

You can substitute fresh canned corn for the whole corn, but if you do, add 1/4 cup of sour cream.

Nutrition Facts

253 calories; protein 8.7g 17% DV; carbohydrates 22.4g 7% DV; fat 15.5g 24% DV; cholesterol 50.6mg 17% DV; sodium 605.2mg 24% DV. Full Nutrition
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