Baked Zucchini, Squash, and Corn

Ingredients 0/14

Step 1

Lightly heat your oven to 350°F (175°C) and greasing a 9x13-inch baking dish. In a large pot, toss in the zucchini and squash, add enough water to cover them, and let everything boil for about 5 minutes over medium-high heat. Once done, drain the veggies and gently press them between paper towels to get rid of any extra moisture.

Step 2

While the veggies are draining, melt 2 tablespoons of butter in a skillet. Add the chopped onion and sauté it for a couple of minutes until it starts to soften. Then, toss in the garlic and cook for another couple of minutes until everything smells delicious. Stir the zucchini and squash into the skillet, then mix in both types of corn, the Cheddar cheese, half of the Asiago, half the breadcrumbs, mayonnaise, eggs, and a pinch of salt and pepper. Give it a good stir to combine everything, then pour the mixture into your prepared dish.

Step 3

Melt the remaining 2 tablespoons of butter in the skillet and stir in the rest of the breadcrumbs and Asiago cheese. Sprinkle this mixture evenly over the top of the casserole for a nice crunchy topping.

Step 4

Pop the dish in the oven and bake for about 45 to 50 minutes, or until the top is golden and the cheese is bubbly and melted. Let it cool for a few minutes before serving.