A creamy and comforting zucchini squash corn casserole packed with fresh vegetables and cheese.

Scale

1½ lb yellow squash, thinly sliced

1½ lb zucchini, thinly sliced

¼ cup butter, divided

2 cups diced sweet onion

2 garlic cloves, minced

3 cups corn kernels

1½ cups shredded white cheddar cheese

½ cup sour cream

½ cup mayonnaise

2 large eggs, lightly beaten

2 tsp pepper

1 tsp salt

1½ cups fresh breadcrumbs, divided

1 cup grated parmesan cheese, divided

1. Preheat oven to 350ºF and prepare baking dish

2. Sauté zucchini, squash and onion in butter until tender

3. Add garlic and cook briefly

4. Mix vegetables with remaining ingredients

5. Transfer to baking dish

6. Prepare topping with butter, breadcrumbs and parmesan

7. Bake uncovered for 45 to 50 minutes

Let casserole cool slightly before serving

Use fresh vegetables for best flavor