Cheesy Zucchini and Corn Casserole

Let’s face it. This time of year should be called the season of endless zucchini recipes. When zucchini grows around here, it GROWS! I found the perfect recipe to accommodate that season! The recipe itself is SO tasty, but I LOVE that it used up 3 pounds of zucchini. It’s making a dent in my zucchini stash!

Ingredients

1 1/2 pounds zucchini, cut into thin slices
1 1/2 pounds yellow squash, cut into thin slices
1/4 cup butter
2 cups onion, diced
2 garlic cloves, minced
3 cups fresh corn kernels {can use frozen}
1 1/2 cups white Cheddar cheese, shredded
1/2 cup sour cream
1/2 cup mayonnaise
2 large eggs
Salt and pepper to taste
1 1/2 cups fresh breadcrumbs
1 cup freshly grated Parmesan cheese

Directions

Preheat oven to 350 F. Lightly grease a 13×9 inch baking dish and set aside. Place zucchini and squash in a large pot and fill with water to cover squash. Bring to a boil over high heat and continue boiling for 5 minutes or until tender. Drain and pat dry with paper towels.

In a large skillet over medium-high heat, melt 2 tablespoons of the butter and saute onions until soft, about 10 minutes. Add garlic, and cook 2 more minutes. Turn off heat. Add zucchini, squash, corn, cheddar cheese, sour cream, mayo, eggs {slightly beaten} and salt and pepper to the onion mixture and gently stir. Add in a 1/2 cup each of the breadcrumbs and the Parmesan cheese and mix just until blended. Pour mixture into prepared baking dish.

Melt remaining butter in the microwave and then stir in remaining breadcrumbs and cheese. Sprinkle over casserole and bake for 45 to 50 minutes or until golden brown. Enjoy!