Hide the Veggies Please! Summer Squash and Zucchini Corn Casserole

3.9
(11)
10 Reviews
5 Photos

This recipe was created in response to a few picky veggie eaters in my household who love corn casserole, but aren't fond of some garden favorites. This gets gobbled up every time! No one ever guesses at the amount of veggies inside this firm but creamy yumminess! This great potluck pleaser freezes well. I used freshly chopped squash and zucchini as well as frozen chopped veggies (originally from my garden).

Submitted by Nep2nfly
Published on June 18, 2020
5
5
5
Prep Time:
20 mins
Cook Time:
50 mins
Additional Time:
5 mins
Total Time:
1 hr 15 mins
Servings:
18
Yield:
18 servings
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Ingredients

Original recipe (1X) yields 18 servings

  • 1 tablespoon vegetable oil

  • 2 cups chopped yellow summer squash

  • 1 ½ cups shredded zucchini

  • ¼ cup chopped red onion

  • 1 tablespoon garlic powder

  • ⅛ teaspoon ground black pepper, or to taste

  • ¼ cup grated Parmesan cheese

  • ½ cup light margarine

  • 1 (8 ounce) package cream cheese, softened

  • 1 (14.5 ounce) can whole kernel corn, drained

  • 2 (14.5 ounce) cans cream-style corn, divided

  • 2 (8.5 ounce) packages dry corn muffin mix

  • 2 eggs

  • 1 tablespoon white sugar

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

  2. Heat vegetable oil in a large saucepan over medium-high heat. Cook and stir yellow summer squash, zucchini, and red onion in hot oil until softened, about 10 minutes; season with garlic powder and black pepper. Stir Parmesan cheese into the squash mixture. Turn off the heat and add margarine and cream cheese, breaking them into smaller pieces as you stir them into the squash mixture; remove the saucepan from heat. Stir kernel corn and 1 can cream-style corn through the squash mixture.

  3. Stir remaining can of cream-style corn, dry corn muffin mix, eggs, and sugar in a large bowl until thoroughly mixed. Add the cooled squash mixture, 1 to 2 cups at a time, until completely integrated; pour into prepared baking dish.

  4. Bake in preheated oven until browned and bubbling on the edges and firm on top, 30 to 50 minutes. Allow to cool at least 5 minutes before serving.

Nutrition Facts (per serving)

257 Calories
12g Fat
34g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 257
% Daily Value *
Total Fat 12g 15%
Saturated Fat 5g 23%
Cholesterol 36mg 12%
Sodium 614mg 27%
Total Carbohydrate 34g 12%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 6g 11%
Vitamin C 6mg 7%
Calcium 47mg 4%
Iron 1mg 8%
Potassium 214mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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