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.
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.
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
Keywords: healthy, simple, cheesy, recipe, easy, baked, crispy, vegetables, sweet corn, side dish, sour cream, summer squash recipe, zucchini and squash casserole