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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


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.



1 1/2 pounds Yellow Squash, cut into 1/2-inch cubes
1 1/2 pounds Zucchini, cut into 1/2-inch cubes
1 large Sweet Onion, chopped
2 Tbsp Minced Garlic
32 ounce bag Frozen Corn
2 cups Cheddar Cheese, shredded
1/2 cup Sour Cream
1/2 cup Mayonnaise
2 large Eggs, beaten
1 1/2 tsp Sea Salt
1 tsp Coarse Ground Black Pepper
2 cups Gluten Free Bread Crumbs
1/4 cup Unsalted Butter, melted
1/2 cup Parmesan Cheese, finely grated


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.


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