Description
This Parmesan squash casserole combines tender summer squash, sweet corn, and rich Parmesan cheese into a golden, crispy-topped bake. It’s a versatile side or vegetarian main that highlights seasonal produce with a delightful balance of flavors and textures.
Ingredients
Instructions
1. Preheat oven to 375°F (190°C)
2. Heat olive oil or butter in a skillet over medium heat
3. Add sliced squash and chopped onion; sauté until softened and lightly golden
4. Stir in minced garlic for the last minute, then remove from heat
5. In a bowl, whisk eggs, milk, salt, and pepper; stir in half of the Parmesan cheese
6. Layer half of the sautéed squash mixture in a 9×13-inch casserole dish
7. Sprinkle half of the corn kernels over the squash
8. Pour half of the egg mixture evenly over the layers
9. Repeat with remaining squash, corn, and egg mixture
10. Mix remaining Parmesan with breadcrumbs; sprinkle evenly on top
11. Drizzle with a little olive oil or dot with butter for extra crispiness
12. Bake uncovered for 30–35 minutes until bubbling and golden brown
13. Let rest 5–10 minutes before serving
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: side dish
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 14
- Saturated Fat: 6
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 3
- Protein: 12
- Cholesterol: 100
Keywords: parmesan squash casserole, corn and squash recipe, vegetarian casserole, summer squash dish, baked vegetable casserole, sweet corn casserole, family dinner recipe