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.

Can I make this casserole ahead of time?

Yes! You can assemble the entire casserole the night before including the bread crumb topping and store it covered in the refrigerator overnight. When you are ready to bake simply take it out of the refrigerator while the oven preheats and then bake as directed adding 5 to 10 extra minutes if the casserole is going in cold. This is a great option for potlucks and holiday dinners when you want to minimize day of cooking.

Do I need to pre cook the zucchini and squash before baking this casserole?

No and that is one of the things I love most about this recipe. Unlike my Gluten Free Summer Squash Casserole which requires sauteing the squash first this recipe goes directly into the baking dish without any stovetop cooking. The vegetables release their moisture as they bake and the eggs, sour cream, and mayonnaise help absorb that liquid and create a creamy and set casserole. If your zucchini is very large and watery you can salt the cubes lightly and let them drain in a colander for 15 minutes before mixing everything together.

Can I use all zucchini instead of a combination of zucchini and yellow squash?

Absolutely! If you do not have yellow squash or cannot find it just use all zucchini and the recipe works perfectly. The yellow squash adds beautiful color contrast to the casserole but the flavor and texture are nearly identical. You can also use all yellow squash if that is what you have on hand.

What can I serve with this zucchini squash and corn casserole?

This casserole pairs beautifully with grilled chicken, BBQ ribs, pulled pork, grilled steak, or any summer main dish you can think of. It is hearty enough to hold its own as a vegetarian main dish as well served alongside a simple green salad. It is the perfect potluck and barbecue side dish because it feeds 8 people beautifully and travels well in the baking dish.

Gluten Free Zucchini Squash and Corn Casserole

Name: Gluten Free Zucchini Squash and Corn Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 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

Description

This Gluten Free Zucchini Squash and Corn Casserole is a rich, creamy, and cheesy baked side dish loaded with fresh yellow squash, zucchini, sweet corn, garlic, and onion baked with cheddar cheese, sour cream, and mayonnaise under the most beautiful golden gluten free bread crumb and parmesan topping. It is hearty enough to steal the show at any summer dinner table and so delicious that even your non gluten free guests will come back for seconds. Naturally gluten free and perfect for summer barbecues, potlucks, and family dinners!

Ingredients

Scale

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

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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: American