Description
A hearty and flavorful casserole featuring zucchini, squash, and corn, perfect for a comforting side dish or vegetarian main course.
Ingredients
Scale
- 2 medium zucchinis, sliced
- 2 medium yellow squashes, sliced
- 1 cup corn kernels (fresh or frozen)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 2 eggs, beaten
- 1/4 cup milk
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish.
- In a skillet, melt butter over medium heat. Sauté onion and garlic until soft.
- Add zucchini, squash, and corn. Cook for 5 minutes. Season with salt, pepper, and thyme.
- In a bowl, mix eggs and milk. Stir in the cooked vegetables.
- Transfer mixture to the baking dish. Top with cheese and breadcrumbs.
- Bake for 25-30 minutes until golden and bubbly.
- Let cool slightly before serving.
Notes
- For a crispier top, broil for the last 2 minutes.
- Substitute mozzarella or parmesan for cheddar if preferred.
- Add cooked bacon or ham for a non-vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 220
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 85mg
