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To make a delicious Zucchini, Squash & Corn Casserole, gather the following ingredients: - 2 medium zucchini, sliced - 2 medium yellow squash, sliced - 1 cup fresh corn kernels (or frozen, thawed) - 1 medium onion, diced - 2 cloves garlic, minced - 1 cup shredded cheddar cheese - 1 cup milk - 2 large eggs - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - 1 cup breadcrumbs - 2 tablespoons olive oil Using fresh produce is key for this dish. Fresh zucchini and squash bring a bright taste and nice texture. They hold their shape well during cooking. Fresh corn adds sweetness and crunch. If you can, buy local. This way, you get the best flavor and support local farmers. Fresh ingredients make the dish pop with color and taste. You can swap ingredients based on what you have. If zucchini or squash is not available, try bell peppers or eggplant. For a cheesy twist, use mozzarella or pepper jack cheese instead of cheddar. Want a vegan version? Replace the eggs with flaxseed meal and use plant-based milk. This dish is flexible, so feel free to get creative! For the full recipe, check the details above. Start by gathering your ingredients. You’ll need fresh zucchini, squash, corn, onion, garlic, and more. Slice the zucchini and yellow squash into even pieces. Dice the onion and mince the garlic. This mix of fresh produce brings great taste to the casserole. In a skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until soft. This step builds a nice base for the dish. Then, add the sliced zucchini and squash. Cook them for about 5 to 7 minutes until they start to soften. Season the mix with salt, pepper, thyme, and paprika. This adds depth to the flavor. In a large bowl, whisk together the eggs and milk. Add half the cheese to this mix. Stir well to combine. Once the veggies are ready, mix them in with the corn. Combine everything until it’s well mixed. This is where all the flavors come together. Now, pour the mix into a greased 9x13-inch casserole dish. Make sure the dish is spread evenly. This helps with even cooking. Next, sprinkle the remaining cheese on top. Then, add the breadcrumbs. This creates a crunchy topping that everyone loves. Bake in your preheated oven at 375°F (190°C) for 25 to 30 minutes. Keep an eye on it. You want the top to be golden brown and the casserole to be set. After baking, let it cool for a few minutes. This helps it firm up before serving. For a nice touch, garnish with fresh herbs. This makes your dish look even better. Enjoy this warm, tasty meal! To make your zucchini, squash, and corn casserole shine, follow a few simple steps. First, choose fresh zucchini and squash. This will give your dish the best flavor. Cut the vegetables into even slices. This helps them cook evenly. Sauté the onions and garlic until they are soft. This builds a strong base for your casserole. Mix the eggs and milk well. This ensures a creamy texture. Lastly, don’t skip the breadcrumbs. They add a nice crunch on top. To make your cooking easier, gather some useful tools. Here’s what I recommend: - Large skillet - 9x13-inch casserole dish - Whisk for mixing - Cutting board and knife for chopping - Measuring cups and spoons - Spatula for mixing These items will help you create your casserole with ease. Presentation can elevate your meal. Serve your casserole in the baking dish for a rustic look. Cut it into neat squares for serving. Add a sprinkle of fresh herbs on top. This adds color and freshness. Pair your casserole with a simple side salad. This complements the dish and adds balance. Enjoy your meal and share it with friends! {{image_2}} If you want to add protein, chicken or turkey works great. Cook and shred the meat first. Mix it into the veggies before adding egg and milk. This gives your casserole a hearty boost. You can also use cooked sausage or ground beef. Each option adds flavor and keeps you full. For a vegetarian twist, keep the original recipe as is. If you want a vegan version, swap the eggs and milk. Use a plant-based milk like almond or oat. Instead of eggs, try flaxseed meal mixed with water. This will hold everything together and keep it tasty. You can also add extra vegetables, like bell peppers or mushrooms, for more texture. To make your casserole pop, think about spices. Try adding cumin or chili powder for some heat. Fresh herbs, like basil or cilantro, can brighten the dish. A squeeze of lemon juice before serving adds a fresh zing. You can also mix in some sun-dried tomatoes for a rich flavor. Experimenting with these ideas will give your casserole a unique taste. Check out the Full Recipe for more inspiration! After you enjoy your Zucchini, Squash & Corn Casserole, store any leftovers. Use an airtight container to keep it fresh. You can refrigerate it for up to three days. If you want to keep it longer, freezing is a great option. Let the casserole cool completely before storing it. This prevents condensation, which can make it soggy. When you’re ready to eat again, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to keep moisture in. Heat it for about 20 minutes or until it’s warm throughout. If you prefer, you can also use the microwave. Heat individual portions for about 2-3 minutes. Just check that it is hot in the middle. To freeze the casserole, cut it into portions first. Wrap each piece in plastic wrap and then in foil. This helps prevent freezer burn. You can store the wrapped pieces in a freezer-safe bag. It will stay good for up to three months. When you’re ready to eat, thaw it in the fridge overnight before reheating. This makes it easy to enjoy your favorite dish anytime! For the full recipe, see the section above. Zucchini, Squash & Corn Casserole can last in the fridge for about 3 to 5 days. Make sure to keep it in an airtight container. If you want to save it longer, you can freeze it. It will keep well in the freezer for up to 3 months. When you're ready to eat it, just thaw it overnight in the fridge and reheat. Yes, you can use different types of cheese for your casserole. I love mixing in mozzarella for a stretchy texture or feta for a tangy taste. You can also try gouda or pepper jack for a bit of spice. Just remember to stick to a similar amount as the cheddar in the recipe. This casserole pairs well with many sides. A fresh garden salad adds a crisp touch. You might also enjoy it with grilled chicken or fish for protein. For a heartier meal, serve it alongside some crusty bread or rice. Each option complements the flavors of the casserole and makes a complete meal. For the full recipe, check out the section above! In this post, we covered the key parts of making a tasty casserole. We discussed important fresh ingredients and how alternatives can work too. I shared steps for preparation, cooking, and baking, along with useful tips to enhance your dish. You can explore variations with proteins or vegetarian options, and we included storage methods. Remember, a great casserole is about your taste and choice. Enjoy making and sharing it with others!

Zucchini, Squash & Corn Casserole

Savor the deliciousness of Zucchini, Squash & Corn Casserole with this easy recipe! Combining fresh veggies, creamy cheese, and a crunchy topping, this dish is perfect for family dinners or potlucks. Just 15 minutes of prep time for a wholesome meal that serves 6. Click through to explore the full recipe and elevate your cooking with this tasty and healthy casserole. Your taste buds will thank you!
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Ingredients
  

2 medium zucchini, sliced

2 medium yellow squash, sliced

1 cup fresh corn kernels (or frozen, thawed)

1 medium onion, diced

2 cloves garlic, minced

1 cup shredded cheddar cheese

1 cup milk

2 large eggs

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

1 cup breadcrumbs

2 tablespoons olive oil

Instructions
 

Preheat the oven to 375°F (190°C). Grease a 9x13-inch casserole dish with olive oil.

    In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic and sauté until softened, about 3-4 minutes.

      Add the sliced zucchini and yellow squash to the skillet, cooking for another 5-7 minutes until they begin to soften. Season with salt, pepper, dried thyme, and paprika.

        In a large bowl, whisk together the eggs, milk, and half of the shredded cheddar cheese.

          Stir the sautéed vegetables and corn into the egg mixture until well combined.

            Pour the mixture into the prepared casserole dish.

              Sprinkle the remaining cheese evenly over the top. Then, evenly distribute the breadcrumbs across the cheese layer for a crunchy topping.

                Bake in the preheated oven for 25-30 minutes, or until the casserole is set and the top is golden brown.

                  Remove from the oven and let cool for a few minutes before serving.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

                      - Presentation Tips: Serve each portion garnished with fresh herbs like parsley or cilantro for a pop of color. Enjoy with a side salad for a complete meal!