For an extra layer of flavor, try browning the squash and zucchini slightly before adding the other ingredients. Feel free to experiment with different types of cheese, such as cheddar or Monterey Jack. If you don't have fresh squash and zucchini, frozen will work just as well. Just make sure to thaw and drain them before using. This casserole is even better the next day, making it a great make-ahead dish. To prevent the top from browning too quickly, cover the dish with foil during the last 15 minutes of baking.
Hide the Veggies Please! Summer Squash and Zucchini Corn Casserole
-
PREP TIME20 mins
-
COOK TIME50 mins
-
TOTAL TIME1 hrs 15 mins
-
SERVING18 People
-
VIEWS34
A delightful corn casserole concealing a generous serving of summer vegetables. Its creamy texture and subtly sweet flavor make it an instant hit, even for the pickiest eaters. Perfect for potlucks and freezes beautifully!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate34 g
-
Cholesterol36 mg
-
Fiber3 g
-
Protein6 g
-
Saturated Fat5 g
-
Sodium614 mg
-
Sugar4 g
-
Fat12 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
02 Step
Recipe View 10 mins Heat vegetable oil in a large saucepan over medium-high heat. Cook and stir yellow summer squash, zucchini, and red onion in hot oil until softened, about 10 minutes; season with garlic powder and black pepper. Stir Parmesan cheese into the squash mixture. Turn off the heat and add margarine and cream cheese, breaking them into smaller pieces as you stir them into the squash mixture; remove the saucepan from heat. Stir kernel corn and 1 can cream-style corn through the squash mixture.
03 Step
Recipe View 7 mins Stir remaining can of cream-style corn, dry corn muffin mix, eggs, and sugar in a large bowl until thoroughly mixed. Add the cooled squash mixture, 1 to 2 cups at a time, until completely integrated; pour into prepared baking dish.
04 Step
Recipe View 40 mins Bake in preheated oven until browned and bubbling on the edges and firm on top, 30 to 50 minutes. Allow to cool at least 5 minutes before serving.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Brenna Stroman
Mar 19, 2025The texture is perfect – creamy but not too soft. I love the addition of Parmesan cheese.
Quinten Price
Mar 17, 2025Freezes really well! I made a double batch and froze half for later.
Salvatore Harris
Feb 21, 2025I added a pinch of nutmeg to the corn muffin mix, and it gave the casserole a lovely warm flavor.
Doris Reichel
Feb 17, 2025This recipe is a lifesaver! My kids devoured it without even realizing they were eating zucchini.
Marion Lind
Feb 13, 2025I made this for a potluck, and it was a huge hit! Everyone asked for the recipe.