Zucchini, Squash, Corn and Double Cheese Casserole | Southern Living

This is our adaptation of a recipe in Southern Living (shown below) which is an upscale update of a traditional Southern Squash Casserole.

Photo: Hector Sanchez; Stylist: Buffy Hargett

"Double Squash Roasted Corn Double Cheese Casserole"

(Bread crumbs not sautéed for the Topping)

Zucchini, Squash, Corn and Double Cheese Casserole ingredients

Makes about 9 (1 cup) / 18 (1/2 cup) servings

1.5-lbs fresh zucchini
1.5-lbs fresh yellow squash
1/4 cup butter unsalted butter or olive oil (divided use)
2 cups diced sweet onion 1 large Vidalia onion, chopped medium, about 2 to 2.5 cups
2 garlic cloves, minced
3 cups fresh corn kernels, roasted (see Notes below)
1.5 cups (6 oz.) freshly-shredded white Cheddar cheese Vermont sharp white cheddar cheese
1/2 cup sour cream low-fat sour cream
1/2 cup mayonnaise plain Greek yogurt
2 large eggs, Liquid egg whites, following label description in amount equivalent to two large eggs, lightly beaten
Fresh herbs (see Notes below)
2 tsp freshly-ground black pepper ground white pepper
1 tsp table salt Kosher salt
1.5 cups soft, fresh breadcrumbs Panko Japanese Style Crispy Bread Crumbs (divided use)
1 cup freshly-grated Asiago cheese (divided use)

Zucchini, Squash, Corn and Double Cheese Casserole Directions

Get ready
Assemble ingredients and equipment. Preheat oven to 350°F. Lightly grease (13- x 9-inch) baking dish and set aside.

Using cool running water, and handling gently, wash zucchini and squash and trim ends. Then, cut into 1/4-inch-thick slices.


Cook squashes
In a (3.5- to 4-quart) saucepan over Medium-High heat, parboil zucchini and squash in just enough water (or low sodium chicken broth) to cover only until crisp tender, about five (5) minutes.

Then, drain well before gently pressing between layers of paper towels. Set aside.


Sear the corn (if substituting frozen)
In a (12-inch) skillet over High heat, spread the frozen corn (not defrosted) in a single layer and sear it. Stir occasionally, until most of the corn kernels have browned a little on at least one side. The corn is ready when some of the kernels start "popping".

Remove the corn from the pan to a large bowl, and repeat with any remaining frozen corn kernels.


Sauté the aromatics
In a (10- to 12-inch) skillet over Medium-High heat, melt 2 Tbsp. of the butter. Sauté the diced onion until tender, about ten (10) minutes. Add garlic and sauté just until softened and fragrant, about less than one (1) minute more. Do not brown the garlic because it will become bitter.

Prepare filling
Meanwhile, and in a medium bowl, combine the Vermont white cheddar cheese, sour cream, Greek yogurt, beaten egg whites, fresh herbs (if using), pepper and salt,

In a large bowl, combine the zucchini mixture, the onion mixture, corn, the sour cream mixture and 1/2 cup each breadcrumbs and Asiago cheese, stirring just until blended. Do not wash the pan yet because you'll use it to make the casserole topping.

Spoon zucchini-sour cream mixture into the prepared (13- x 9-inch) baking dish.


Prepare topping
Melt remaining 2 Tbsp. butter. Stir in remaining 1 cup breadcrumbs and 1/2 cup Asiago cheese. Then, sprinkle topping evenly over the casserole.


Bake and serve casserole 
Bake in preheated 350° oven until golden brown and set, about forty-five to fifty (45 - 50) minutes.

Remove from heat and let stand fifteen (15) minutes before serving warm.

Zucchini, Squash, Corn and Double Cheese Casserole Notes

• Handle squash gently because the skin is thin and fragile. View Michigan State University Summer Squash Preservation PDF.

• Purchase squash that are firm and do not have bruises, nicks or soft spots. Bag separate from meat, poultry and seafood products. View Michigan State University Summer Squash Preservation PDF.

• Fresh corn selection and storage tips here. Frozen golden kernel corn may be substituted. If using, follow directions above for searing the frozen corn.

• Safety first! Cut the cobs in half crosswise and stand each one on its flat, cut end. Using a sharp chef’s knife, cut kernels off each ear, one side at a time. View FarmFlavor.com source.

• For variation, roast garlic and the corn. More information via Baked Garlic and Roasted Corn Methods.

• We'd like to add fresh herbs. Inspired by LiveStrong.com and Williams-Sonoma, we intend to try these combinations
• Chopped bruised rosemary
• Light touch of dill
• Using olive oil instead of butter, basil or parsley
• When weather cools, sage and thyme
• Parsley, tarragon and mint? 

• Next time, remember to sauté the bread crumbs for the Topping. This time I forgot and before baking, I applied lightly Pam Cooking Spray over the Topping on the casserole.

"Double Squash Roasted Corn Double Cheese Casserole"

Bread crumbs not sautéed for the Topping

• Adapts Southern Living, "Zucchini, Squash, and Corn Casserole." SouthernLiving.com. Time Inc Lifestyle Group. Jul 2013. Web. 30 May 2016. <http://www.myrecipes.com/recipe/zucchini-squash-corn-casserole>.

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Page Last Modified 7 July 2016