This recipe makes a great side dish to your summer cookouts or for those family dinners with the in-laws. We served our casserole with grilled barbecue-glazed chicken. The cheesy flavor will help those non-vegetable eaters enjoy this recipe too. Per serving, this recipe is less than 300 calories, around 15g of carbohydrates, and close to 11g of protein. This casserole does reheat well if you end up with leftovers. Also, I encourage you to experiment with other vegetables in this casserole and let us know what you used!
serves: 10
time: 1 hour and 5 minutes
equipment: stovetop, skillet, oven, and 9×13-inch baking dish
ingredients:
- 1 tablespoon olive oil
- 1 cup diced onion; sweet or yellow
- 2 garlic cloves; minced
- 1 pound zucchini (= 2 medium to large ones), thinly sliced*
- 1 pound yellow squash (= 2 medium to large ones), thinly sliced*
- 1 can sweet corn, drained
- 2 eggs, lightly beaten
- 1/2 cup sour cream
- 1/2 cup mayo
- 1 cup shredded cheese of your choice
- in our casserole, we used a mix of sharp cheddar and mozzarella
- 1/2 cup grated parmesan cheese
- salt and pepper, to taste
- 1 cup & 1/2 cup panko bread crumbs, divided
- in our casserole, we used gluten-free panko
- 1 tablespoon melted butter
*a mandolin is the best tool to use to get thin slices
instructions:
- preheat oven to 350 °F
- lightly spray a 9×13-inch dish with a nonstick cooking spray
- in a bowl – mix together sour cream, mayo, eggs, salt and pepper – set aside
- in a large skillet, heat 1 tablespoon olive oil over medium-high heat
- add onions and garlic – sauté for 2-4 minutes
- add zucchini, squash, and corn – sauté for another 5 minutes
- to the skillet of vegetables – add the mixture from step 3, 1 cup of shredded cheese, 1/2 cup of parmesan, and 1/2 cup panko – mix and stir well
- pour the contents of skillet into the prepared 9×13-inch pan
- mix 1 tablespoon of butter with 1 cup panko – spread evenly on top of casserole
- bake for 45 minutes
ENJOY!
– The Martin’s Kitchen –
