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- 2 medium zucchini, sliced into thin rounds - 2 medium yellow squash, sliced into thin rounds - 1 cup fresh corn kernels (or frozen, thawed) - 1 medium onion, diced finely - 2 cloves garlic, minced Fresh vegetables bring lots of flavor and nutrients. Zucchini and squash add a nice texture. Corn gives a sweet burst in each bite. Onions and garlic add depth and aroma. When you slice everything thin, it cooks evenly. - 1 cup shredded cheddar cheese, divided - 1 cup milk - 2 large eggs Cheddar cheese adds a creamy and sharp flavor. Milk makes the casserole rich and fluffy. Eggs bind everything together, creating a nice texture. Using the right amount of cheese makes it extra cheesy and delicious. - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - 1 cup breadcrumbs - 2 tablespoons olive oil for cooking and greasing Seasonings like thyme and paprika enhance the flavors. Salt and pepper balance everything out. Breadcrumbs add a nice crunch on top. Olive oil helps in cooking and keeps the dish from sticking. For the full recipe, you can check the detailed instructions. - Preheat your oven to 375°F (190°C). - Lightly grease a 9x13-inch casserole dish with 1 tablespoon of olive oil. - In a large skillet, heat 1 tablespoon of olive oil over medium heat. - Add diced onion and minced garlic, sautéing until translucent (3-4 minutes). - Incorporate sliced zucchini and yellow squash, cooking until softened (5-7 minutes). - Season with salt, pepper, dried thyme, and paprika. - In a large bowl, whisk together eggs and milk, then add half of the shredded cheese. - Fold in sautéed vegetables and corn, mixing gently. - Pour the mixture into the prepared dish and spread evenly. - Top with remaining shredded cheese and breadcrumbs. - Bake for 25-30 minutes until golden brown and set. This savory zucchini, squash, and corn casserole is easy to make. Follow these steps closely for the best results. You can find the full recipe above. Enjoy your cooking! Using fresh vegetables makes a big difference. Fresh zucchini, squash, and corn have better flavor. They also have more nutrients. I recommend using fresh when you can. However, frozen vegetables work well too. They are quick and easy. Frozen corn is sweet and just as good in the casserole. Thaw frozen veggies before mixing them in. This helps reduce extra water in the dish. To get a creamy interior, mix the eggs and milk well. This adds richness to the casserole. Cook the vegetables until barely soft. This helps keep some crunch. For a crispy topping, use breadcrumbs. Adding a little olive oil to the breadcrumbs makes them golden. Feel free to adjust the seasonings. Try adding garlic powder, onion powder, or herbs. A pinch of cayenne pepper adds a nice kick. Make your casserole look great when serving. Use fresh herbs like parsley or cilantro to garnish. This adds color and freshness. Serve it on a nice plate for a special touch. Pair the casserole with a light side salad. A crisp green salad balances the warm flavors. This makes for a beautiful and tasty meal. {{image_4}} You can enhance the dish by adding protein. Diced chicken or turkey works well. Cooked sausage also adds great flavor. These proteins make the casserole more filling. You can mix them in with the vegetables. This way, you create a heartier meal for your family. If you want more veggies, you can add bell peppers or spinach. Both options bring color and nutrition. Bell peppers add a sweet crunch, while spinach offers a soft texture. You can mix these in with the zucchini and squash. Feel free to get creative with seasonal vegetables too! Cheese can change the whole flavor of the casserole. Try using feta for a tangy twist. Mozzarella will give a nice meltiness. You can even mix different cheeses together. This allows you to find the perfect flavor for your taste. Cheese options are endless, so explore what you like best! For the full recipe, check out the Zucchini, Squash & Corn Casserole details. To keep your casserole fresh, let it cool first. Place the leftovers in an airtight container. This step helps prevent moisture loss. Store the container in the fridge. Your casserole will stay fresh for up to three days. When you reheat it, make sure it’s heated all the way through. If you want to save some for later, freezing works well. Cut the casserole into portions. Wrap each piece tightly in plastic wrap. Then, place them in a freezer bag or airtight container. This method helps avoid freezer burn. When you're ready to eat, thaw it overnight in the fridge. Reheat in the oven or microwave until hot. In the fridge, your casserole lasts about three days. In the freezer, it can last for up to three months. Always check for signs of spoilage before eating. If it smells off or looks strange, it’s best to toss it. Enjoy your zucchini, squash, and corn casserole with confidence! You can find the full recipe [here](#). Yes, you can make this casserole ahead of time. Prepare it up to the baking step. Cover it well and store it in the fridge for up to 24 hours. When ready, bake it straight from the fridge. You might need to add a few extra minutes to the baking time. This casserole pairs well with a light side salad or some grilled chicken. You can also serve it with crusty bread or a fresh fruit salad. These sides balance the rich flavors in the casserole. You can tell the casserole is done when it is set in the center. The top should be golden brown and bubbly. Use a knife to check the center. If it comes out clean, your casserole is ready to enjoy. Yes, you can use other squash types. Butternut or acorn squash can add sweetness. Delicata squash adds a nice texture. Each type will change the flavor a bit, so feel free to experiment! In this blog post, we explored the tasty zucchini, squash, and corn casserole. We covered fresh veggies, dairy, and eggs that create a creamy base. You learned how to prepare, assemble, and bake the dish for the best flavor. We also offered storage tips, variations, and answers to common questions. This casserole is versatile and easy. It can be a delicious side or a main meal. Try it out and enjoy the vibrant flavors!

Zucchini, Squash & Corn Casserole

Create a delicious and comforting Zucchini, Squash & Corn Casserole that the whole family will love! This easy recipe features layers of fresh veggies, creamy cheddar cheese, and a crunchy topping, all baked to perfection in just 45 minutes. Perfect for weeknight dinners or gatherings, this dish is sure to impress. Click to explore the recipe and enjoy a nourishing meal that’s packed with flavor!
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Ingredients
  

2 medium zucchini, sliced into thin rounds

2 medium yellow squash, sliced into thin rounds

1 cup fresh corn kernels (or frozen, thawed)

1 medium onion, diced finely

2 cloves garlic, minced

1 cup shredded cheddar cheese, divided

1 cup milk

2 large eggs

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

1 cup breadcrumbs

2 tablespoons olive oil for cooking and greasing

Instructions
 

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with 1 tablespoon of olive oil to ensure easy release after baking.

    Sauté aromatics: In a large skillet, add 1 tablespoon of olive oil and heat over medium heat. Once hot, add the diced onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes.

      Cook the squash: Add the sliced zucchini and yellow squash to the skillet. Continue to cook for another 5-7 minutes, stirring occasionally, until they start to soften. Season the mixture with salt, pepper, dried thyme, and paprika, stirring to evenly distribute the spices.

        Prepare the egg mixture: In a large mixing bowl, whisk together the eggs and milk until combined. Stir in half of the shredded cheddar cheese until fully incorporated.

          Combine ingredients: Fold the sautéed vegetables and corn into the egg mixture, stirring gently until everything is well combined.

            Assemble the casserole: Pour the mixture into the prepared casserole dish, spreading it out evenly.

              Add toppings: Sprinkle the remaining shredded cheddar cheese evenly over the top of the casserole. Follow this by sprinkling the breadcrumbs over the cheese, creating a crunchy topping.

                Bake: Place the casserole in the preheated oven and bake for 25-30 minutes. The casserole is done when it is set in the center and the top is golden brown and bubbly.

                  Cool and serve: Once baked, remove the casserole from the oven and allow it to cool for a few minutes before slicing and serving.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

                      - Presentation Tips: Dish out individual portions and garnish with freshly chopped herbs, such as parsley or cilantro, for a vibrant touch. Pair the casserole with a light side salad for a refreshing complement to this hearty meal!