Name: Zucchini, Squash, and Corn Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 cups zucchini (sliced); 2 cups yellow squash (sliced); 1 can (15 oz corn, drained)

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Craving a healthy, vibrant side dish that’s easy to make? This Zucchini, Squash, and Corn Casserole is a Fresh Veggie Bake packed with tender zucchini, yellow squash, and sweet corn, all baked to perfection. Perfect for weeknight dinners or gatherings, this versatile dish complements any meal with its fresh, wholesome flavors. Try Zucchini, Squash, and Corn Casserole for a nutritious, crowd-pleasing addition to your table!

Ingredients for Zucchini, Squash, and Corn Casserole

Here’s what you’ll need for Zucchini, Squash, and Corn Casserole (serves 6):

2 cups zucchini, sliced
2 cups yellow squash, sliced
1 can (15 oz) corn, drained (or 1½ cups fresh corn kernels)
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried thyme
½ tsp paprika
Salt and pepper, to taste
¼ cup grated Parmesan cheese (optional, for topping)
2 tbsp fresh parsley, chopped (for garnish)

Equipment

Large mixing bowl
9×13-inch baking dish
Knife and cutting board
Measuring cups and spoons
Airtight containers for storage

Ingredient Tips

Zucchini and Squash: Slice evenly (about ¼-inch thick) for uniform cooking.
Corn: Fresh corn adds a sweet crunch; canned or frozen works well too.
Parmesan: Optional for a cheesy finish; use vegan cheese for dairy-free.
Herbs: Fresh thyme or basil can replace dried thyme for a brighter flavor.
Olive Oil: Enhances roasting; substitute with avocado oil if preferred.

Directions for Zucchini, Squash, and Corn Casserole

Let’s make this Zucchini, Squash, and Corn Casserole—a Fresh Veggie Bake!

Preheat the Oven

I preheat the oven to 350°F (175°C) to ensure even baking and tender vegetables.

Prepare the Vegetables

In a large bowl, I combine 2 cups sliced zucchini, 2 cups sliced yellow squash, and 1 can (15 oz) drained corn. I add 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp dried thyme, ½ tsp paprika, salt, and pepper, tossing to coat evenly for a flavorful Fresh Veggie Bake.

Transfer to Baking Dish

I lightly grease a 9×13-inch baking dish with olive oil and transfer the vegetable mixture, spreading it evenly.

Bake the Casserole

I bake in the preheated oven for 25–30 minutes, until the vegetables are tender and slightly golden. If using, I sprinkle ¼ cup grated Parmesan cheese over the top in the last 5 minutes for a melty finish.

Garnish and Serve

I remove the Zucchini, Squash, and Corn Casserole from the oven, garnish with 2 tbsp chopped parsley, and serve hot.

Nutrition

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Servings: 4
Calories: ~150 kcal per serving (with Parmesan)
Macros per Serving: 15g carbs, 5g protein, 8g fat, 3g fiber

Variations for Zucchini, Squash, and Corn Casserole

Try these twists on Zucchini, Squash, and Corn Casserole:

Cheesy Boost: Add ½ cup shredded cheddar or mozzarella for a richer Fresh Veggie Bake.
Spicy Kick: Mix in ¼ tsp red pepper flakes or diced jalapeño for heat.
Protein Power: Stir in 1 cup cooked quinoa or chickpeas before baking for a heartier dish.
Veggie Swap: Replace squash with sliced carrots or bell peppers for a different Fresh Veggie Bake profile.
Creamy Twist: Add a ½ cup cream or coconut milk before baking, inspired by Layla Cooks’ creamy side dishes.

Serving Ideas:

Pair with Layla Cooks’ Roasted Orange Chicken for a complete meal.
Serve with Layla Cooks’ grilled salmon for a light, summery feast.
Offer at potlucks with a side of crusty bread.

Storage

I store leftover Zucchini, Squash, and Corn Casserole in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in a 350°F (175°C) oven for 10–15 minutes, covered with foil to prevent drying, or microwave for 1–2 minutes. For freezing, I let the casserole cool completely, then transfer to a freezer-safe container or wrap tightly in foil, storing for up to 2 months. I thaw in the fridge overnight before reheating in the oven to maintain texture.

Serving Tips

Presentation: Serve Zucchini, Squash, and Corn Casserole in the baking dish or portioned into bowls for a rustic look.
Garnish: Sprinkle with extra parsley or a dash of Parmesan for vibrancy.
Pairing: Enjoy with a chilled white wine or Layla Cooks’ citrus spritzer to complement the Fresh Veggie Bake.
Portion Size: About ⅙ of the casserole per person as a side; larger for a main.
Occasions: Ideal for weeknight dinners, potlucks, or holiday sides.

FAQs

Here are answers to some common questions about Zucchini, Squash, and Corn Casserole:

Can I use fresh corn instead of canned corn in this recipe?
Yes, you can use fresh corn in this casserole. Simply cut the kernels off the cob and use them as you would canned corn. Fresh corn can add a nice texture and flavor to the dish.

Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole up to a day in advance. Follow the recipe steps up to transferring the vegetable mixture into the greased baking dish. Cover and refrigerate the dish until you’re ready to bake it. When you’re ready, bake it at 350°F (175°C) for 25–30 minutes, adding a few extra minutes if needed since it will be starting from a cold temperature.

What other vegetables can I add to this casserole?
This recipe is versatile, and you can add other vegetables such as bell peppers, onions, or tomatoes. Just make sure to slice them evenly so they cook at the same rate as the zucchini and squash. Adjust the seasoning to taste as you add more vegetables.

How can I make this casserole more filling?
To make the casserole more filling, consider adding a protein source like shredded chicken, cooked ground beef, or beans. You can also mix in cooked rice or quinoa for added substance. Adding a layer of cheese on top before baking can also make the dish heartier and more satisfying.

Can I make this vegan?
Yes, omit the Parmesan cheese or use a vegan cheese alternative for a vegan Zucchini, Squash, and Corn Casserole version.

Is this dish gluten-free?
Yes, this Zucchini, Squash, and Corn Casserole is naturally gluten-free, as it contains no wheat-based ingredients.

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Conclusion

The Zucchini, Squash, and Corn Casserole is a versatile and easy-to-make dish that will delight your taste buds and provide essential nutrients. Give this recipe a try, and it might just become a staple in your meal planning!