Print Options:

Zucchini, Squash & Corn Casserole

 1 ½ l Witten's homegrown yellow squash, thinly sliced
 1 ½ l Witten's homegrown zucchini, thinkly sliced
 ¼ cup butter, divided
 2 cups diced sweet onion
 2 garlic cloves, minced
 3 cups Witten's homegrown sweet corn kernels
 1 ½ cups shredded white cheddar cheese
 ½ cup sour cream
 ½ cup mayonnaise
 2 eggs, lightly beaten
 1 tsp pepper
 1 tsp salt
 1 ½ cups soft breadcrumbs, divided
 1 cup grated parmesan cheese, divided
1

1. Preheat oven to 350 degrees. Lightly spray a 9x13 inch pan with cooking spray.

2

2. Melt 2 Tbsp of butter in a large skillet over medium-high heat. Add zucchini, squash and onion. Sauté for 10 minutes, or until tender.

3

3. Add garlic and cook an additional 2 minutes. Remove from heat.

4

4. Stir together cooked zucchini, squash, 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.

5

5. Spread mixture into prepared pan.

6

6. Melt remaining 2 Tbsp butter. Combine melted butter, remaining bread crumbs and parmesan cheese. Sprinkle over casserole.

7

7. Bake uncovered for 45-50 minutes.