Meatless Monday: Squash, Zucchini and Corn Casserole with Cheddar and Asiago
Seems like every summer I get to a point that I’m asking myself, “What do I do with all this squash?”
Actually it’s not just squash. It’s both squash and zucchini – and don’t get me wrong – I’m not complaining. It’s just, well, a lot.
My parents always have some to give me when I go home for a visit, and I’m fortunate to have other friends here in Nashville that bestow their harvests on me too. While I love to slice it up, toss with a little olive oil, salt and pepper then top with parmesan cheese before roasting in the oven, my husband isn’t such a big fan of that simple preparation. So, I’m always on the hunt for delicious new dishes to try that contain a few more ingredients (and distract him from the fact that he’s eating zucchini).
This weekend we had a family dinner for 12 at my in-laws, and I’d volunteered to bring a side dish, so it was the perfect opportunity to test out a casserole recipe I’d clipped from Southern Living last year but hadn’t yet experimented with yet. The recipe said it contained 8-10 servings, but when looking at the measurements I thought it should be able to feed more than that since it was being served alongside a few other dishes. Turns out I was right. Even with some going back for second helpings, there was still a tiny bit leftover, so I think you could feed up to 15-16 people.
I will say, this may very well be my new favorite way to use up all that summer squash and zucchini! It garnered praise from others too, so I know it’s not just me. If you find that you have a bounty of zucchini and/or squash on your hands in the next few weeks, be sure to give this a go. You won’t be disappointed!
Squash, Zucchini, and Corn Casserole with Cheddar and Asiago
Makes 10-15 servings. Slightly adapted from Southern Living
1.5 lbs yellow squash, cut into 1/4-inch-thick slices
1.5 lbs zucchini, cut into 1/4-inch-thick slices
1/4 cup butter, divided
2 cups diced sweet onion
2 garlic cloves, minced
3 cups fresh corn kernels
1.5 cups (6 oz.) freshly shredded white Cheddar cheese
1/2 cup light sour cream
1/2 cup light mayonnaise
2 large eggs, lightly beaten
1 tsp freshly ground black pepper
1 tsp table salt
1.5 cups soft, fresh breadcrumbs, divided
1 cup freshly grated Asiago cheese, divided
Preheat oven to 350°. Bring first 2 ingredients and water to cover to a boil in a Dutch oven over medium-high heat, and boil 5 minutes or until crisp-tender. Drain; gently press between paper towels.
Melt 2 Tbsp butter in a skillet over medium-high heat; add onion, and sauté 10 minutes or until tender. Add garlic, and sauté 2 minutes.
Stir together squash, onion mixture, corn, next 6 ingredients, and 1/2 cup each breadcrumbs and Asiago cheese just until blended. Spoon mixture into a lightly greased 13- x 9-inch baking dish.
Melt remaining 2 Tbsp butter. Stir in remaining 1 cup breadcrumbs and 1/2 cup Asiago cheese. Sprinkle over casserole.
Bake at 350° for 45-50 minutes or until golden brown and set. Let stand 15 minutes before serving.