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    Gluten Free Zucchini Squash and Corn Casserole

    Aug 14, 2023 · Leave a Comment

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    Jump to Recipe

    This simple recipe for gluten free zucchini squash and corn casserole is the perfect summer side dish! It's a healthy summer squash recipe full of vegetables with a crispy topping. The easy casserole is baked with sweet corn, a cheesy topping and sour cream.

    a white baking dish of gluten free zucchini squash and corn casserole next to a plate of the casserole.

    I also have recipes for Baked Kale and Zucchini Pilaf, Gluten Free Summer Squash Casserole and Gluten Free Zucchini Chocolate Chip Cookies that are all great options for your extra zucchini.

    You can find all of my side dish recipes here: Gluten Free Side Dish Recipes

    a plate of gluten free zucchini squash and corn casserole next to a small wooden bowl of salt.
    Jump to:
    • Ingredients
    • Instructions
    • Supplies
    • Frequently Asked Questions
    • More Recipes You Might Enjoy
    • Gluten Free Zucchini Squash and Corn Casserole

    Ingredients

    • Yellow Squash
    • Zucchini
    • Sweet Onion
    • Minced Garlic
    • Frozen Corn
    • Cheddar Cheese
    • Sour Cream
    • Mayonnaise
    • Eggs
    • Sea Salt
    • Coarse Ground Black Pepper
    • Gluten Free Bread Crumbs
    • Unsalted Butter
    • Parmesan Cheese

    Instructions

    Preheat your oven to 350 degrees.

    In a large bowl stir together the yellow squash, zucchini, onion, garlic, corn, cheddar cheese, sour cream, mayonnaise, eggs, salt, pepper and 1 cup of gluten free bread crumbs.

    Pour the squash mixture into a 9x13 baking dish or 3 quart baking dish.

    Mix together 1 cup gluten free bread crumbs and melted butter. Sprinkle over the squash mixture in the baking dish. Top with finely grated parmesan cheese.

    Bake at 350 degrees for 45 minutes. The topping will be slightly browned when the casserole is done.

    Supplies

    Frequently Asked Questions

    Should you peel zucchini?

    Fresh zucchini should have a very soft skin that doesn't need to be peeled. If your zucchini has a hard skin it is likely old or over ripe. If possible, I would choose a different zucchini to cook with and compost the over ripe zucchini with tough skin.

    Most of the nutrition is in the deep green skin of the zucchini squash, which makes it a great reason to leave the peel on.

    What can I do with too many zucchinis?

    This is the perfect recipe for when you have an abundance of zucchini and summer squash. This recipe is great with just zucchini or if you have it yellow summer squash too.

    More Recipes You Might Enjoy

    • Easy Gluten Free Zucchini Brownies
    • Air Fryer Roasted Zucchini Squash
    • Baked Kale and Zucchini Pilaf
    • Gluten Free Zucchini Chocolate Chip Cookies

    I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!

    Print
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    Gluten Free Zucchini Squash and Corn Casserole


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    • Author: Elaine VanVleck
    • Total Time: 1 hour
    • Yield: 8 servings 1x
    • Diet: Gluten Free
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    Description

    This simple recipe for gluten free zucchini squash and corn casserole is the perfect summer side dish! It's a healthy summer squash recipe full of vegetables with a crispy topping. The easy casserole is baked with sweet corn, a cheesy topping and sour cream.


    Ingredients

    Scale

    1 ½ pounds Yellow Squash, cut into ½-inch cubes
    1 ½ pounds Zucchini, cut into ½-inch cubes
    1 large Sweet Onion, chopped
    2 tablespoon Minced Garlic
    32 ounce bag Frozen Corn
    2 cups Cheddar Cheese, shredded
    ½ cup Sour Cream
    ½ cup Mayonnaise
    2 large Eggs, beaten
    1 ½ teaspoon Sea Salt
    1 teaspoon Coarse Ground Black Pepper
    2 cups Gluten Free Bread Crumbs
    ¼ cup Unsalted Butter, melted
    ½ cup Parmesan Cheese, finely grated


    Instructions

    Preheat your oven to 350 degrees.

    In a large bowl stir together the yellow squash, zucchini, onion, garlic, corn, cheddar cheese, sour cream, mayonnaise, eggs, salt, pepper and 1 cup of gluten free bread crumbs.

    Pour the squash mixture into a 9x13 baking dish or 3 quart baking dish.

    Mix together 1 cup gluten free bread crumbs and melted butter. Sprinkle over the squash mixture in the baking dish. Top with finely grated parmesan cheese.

    Bake at 350 degrees for 45 minutes. The topping will be slightly browned when the casserole is done.

    Notes

    If you don't have yellow squash you can substitute with zucchini and just use zucchini in this recipe.

    • Prep Time: 15 minutes
    • Cook Time: 45 minutes
    • Category: Side Dish, Vegetables
    • Method: Baking
    • Cuisine: Gluten Free

    Did you make this recipe?

    Tag @smallfarmbiglife on Instagram and hashtag it #smallfarmbiglife

    More Gluten Free Recipes

    • 15 Gluten Free Mother's Day Brunch Recipes
    • Gluten Free Mother's Day Recipe Ideas
    • The Best Gluten Free Cinco de Mayo Recipes
    • 20+ Best Spring Salad Recipes

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