Ingredients for - Zucchini, Squash, and Corn Casserole

1. Yellow squash, cut into 1/4-inch slices 1 pound
2. Zucchini, cut into 1/4-inch slices 1 pound
3. Butter, divided 4 tablespoons
4. Diced sweet onion 2 cups
5. Garlic, minced 2 cloves
6. Whole kernel corn, drained 1 (15.25 ounce) can
7. Cream-style corn 1 (15 ounce) can
8. Shredded sharp white Cheddar cheese 1 ½ cups
9. Grated Asiago cheese, divided 1 cup
10. Bread crumbs, divided 1 ½ cups
11. Mayonnaise ½ cup
12. Eggs, beaten 2 large
13. Salt 1 teaspoon
14. Ground black pepper 1 teaspoon

How to cook deliciously - Zucchini, Squash, and Corn Casserole

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.

2 . Stage

Combine zucchini and squash in a large pan, add water to cover, and boil for 5 minutes over medium-high heat. Drain and gently press zucchini and squash between paper towels to remove excess water.

3 . Stage

Meanwhile, melt 2 tablespoons butter in a skillet. Add onion and saute for 2 minutes. Add garlic and cook until onion has softened and garlic is fragrant, 2 more minutes. Mix in zucchini and squash. Add whole kernel corn, cream-style corn, Cheddar cheese, 1/2 cup Asiago cheese, 1/2 cup breadcrumbs, mayonnaise, eggs, salt, and pepper. Pour into the prepared casserole dish.

4 . Stage

Melt remaining 2 tablespoons butter in a skillet. Add remaining 1 cup breadcrumbs and remaining 1/2 cup Asiago cheese. Mix well and sprinkle on top of the casserole.

5 . Stage

Bake in the preheated oven until casserole is golden and set and cheese is melted, 45 to 50 minutes.