Last Updated on November 18, 2020 by Kathryn Donangelo
This Cheesy Zucchini, Squash and Corn Bake is loaded with sliced zucchini, squash, corn and cheese! Topped with buttery crackers and perfect for all holidays and potlucks!
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If you’re looking for a super easy and hearty side dish to make this holiday, this Cheesy Zucchini, Squash and Corn Bake is it! Everyone loves a good casserole during the holidays and this will be one of those! Made with a bountiful amount of vegetables and baked in a creamy cheese mixture. Topped with buttery breadcrumbs to make this ultra comforting and perfect.
This side dish casserole will be sure to make everyone at your dinner table happy, guaranteed!
You can alter this recipe in several different ways. 1) you can add white cheddar cheese, mild/sharp cheddar cheese, gruyere cheese, or Colby instead of Monterey Jack. You can also use a combination of different cheeses as well! 2) You can use all zucchini or all squash if you prefer one over the other.
It’s extremely to not skip this step below. Cooking the zucchini and squash before makes this recipe perfectly tender and absorbs all of the other flavors while baking. Otherwise the zucchini and squash would be hard and not bake properly with the other ingredients.
Holidays are here and that means it’s time to make all of your favorite recipes. This Cheesy Zucchini, Squash and Corn Bake is vegetarian and can be made up to 2 days before so you don’t have to make it the day of a busy holiday. The buttery bread crumbs are both baked inside the mixture and topped on top which gives this bake an extra luscious and rich flavor. It will make this recipe taste like it’s been baking all day!
If you are looking for a way to use up zucchini or squash that you have laying around, this recipe is perfect for just that. Some other recipes to make with zucchini are these Zucchini Corn Fritters, Zucchini Cheddar Waffles, Baked Turkey Zucchini Meatballs and Zucchini Cheese Bread.
INGREDIENTS NEEDED TO MAKE THIS CHEESY ZUCCHINI, SQUASH AND CORN BAKE
- Zucchini
- Squash
- Butter
- Yellow onion
- Garlic
- Corn
- Monterey Jack cheese
- Cream cheese
- Plain Greek yogurt or mayonnaise
- Eggs
- Salt + pepper
- Ritz Crackers
- Parmesan Cheese
HOW TO MAKE CHEESY ZUCCHINI, SQUASH AND CORN BAKE
- Preheat oven to 350 degrees F. Lightly spray a 9 x 13 inch baking pan with cooking spray or butter.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add zucchini, squash and onion. Sauté for 10 minutes or under tender. Add garlic and cook for another 2 minutes, remove from heat
- To make the butter breadcrumbs, in a small bowl, mix together melted butter and Ritz cracker crumbs. Set aside.
- In a large bowl, stir together corn, shredded cheese, cream cheese, Greek yogurt, eggs, milk, salt, pepper, 1/2 cup of parmesan cheese and 1/2 cup of the butter breadcrumb mixture. Stir in zucchini and squash mixture until all ingredients are combined.
- Spread mixture evenly onto prepared baking pan. Sprinkle the remaining butter breadcrumbs on top and bake uncovered for 45 to 50 minutes.
LEFTOVERS
Store leftovers in an airtight container or cover baking dish tightly with plastic wrap. This will stay fresh for up to 5 days in the refrigerator. This casserole make the best leftovers because all you do is reheat in the microwave or oven and all of the mixture becomes creamy and cheesy again just as it was when it first came out of the oven!
MAKE-AHEAD
You can make this casserole in advance by refrigerating up to 2 days before servings or freezing this unbaked. To bake this after freezing, make sure to thaw out this casserole completely and bake as noted in the directions.
TRY THESE OTHER SIDE DISH RECIPES THAT ARE PERFECT FOR THE HOLIDAYS!
- Crispy Sweet Potato Fries
- Sweet and Moist Cornbread
- Loaded Cheesy Cauliflower Bake
- Roasted Garlic Parmesan Brussels Sprouts
- Cauliflower Mac and Cheese
- Garlic Parmesan Smashed Potatoes
- Broccoli Cheddar Twice Baked Potatoes
- Herb Roasted Sweet Potatoes
- Olive and Herb Focaccia
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Cheesy Zucchini, Squash and Corn Bake
Ingredients
- 2 Zucchini; cut in half and thinly sliced
- 2 Yellow squash, cut in half and thinly sliced
- 1/4 cup butter; divided
- 1 small yellow onion; diced
- 2 cloves garlic; minced
- 1 15 oz. can corn; drained
- 1 1/2 cup Monterey Jack cheese; shredded
- 1/4 cup cream cheese; softened
- 1/2 cup nonfat plain Greek yogurt or mayonnaise
- 2 whole eggs; lightly beaten
- 1/4 cup milk
- 1 tsp. salt
- 1 tsp. black pepper
- 1 cup parmesan cheese; divided
To make butter breadcrumbs:
- 15 Ritz crackers
- 2 Tbsp. melted butter
Instructions
- Preheat oven to 350 degrees F. Lightly spray a 9 x 13 inch baking pan with cooking spray or butter.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add zucchini, squash and onion. Sauté for 10 minutes or under tender. Add garlic and cook for another 2 minutes, remove from heat
- To make the butter breadcrumbs, in a small bowl, mix together melted butter and Ritz cracker crumbs. Set aside.
- In a large bowl, stir together corn, shredded cheese, cream cheese, Greek yogurt, eggs, milk, salt, pepper, 1/2 cup of parmesan cheese and 1/2 cup of the butter breadcrumb mixture. Stir in zucchini and squash mixture until all ingredients are combined.
- Spread mixture evenly onto prepared baking pan. Sprinkle the remaining butter breadcrumbs on top and bake uncovered for 45 to 50 minutes.
It’s like my favorite things all in one casserole dish. This looks so hearty and delicious! My next side dish for sure, thanks for sharing!
There is something very comforting about this dish..it’s got the right flavors and is super delicious
This is a delicious side dish for the holidays, but it also makes for a wonderful main dish anytime of year. The fresh corn and zucchini are a welcome delight!
Oh yes, you are rocking my world with this recipe right now. Here I am at work and my team and I are trying to decide where we are going to eat lunch when I just want to jump into my computer screen and gobble (get it? GOBBLE) up all of this casserole.
What an easy and delicious side dish. Perfect to take to potlucks. Great for brunch or dinner too.
What a nice and easy dish to make for a midweek dinner. Leftovers would make for great school lunches the next day too. I have never used Ritz to make crumbs before. What a fabulous idea!
I’m pre-gaming for the holiday meal and I made this on a practice run. I have never made a casserole with squash and now I don’t know that I will make it any other way. It was perfectly creamy and cheesy!
This is a wonderful side dish for when you are looking for something completely different from regular steamed veggies. It goes great with roasted chicken.
This looks like the perfect side dish! I love zucchini!
This Cheesy Zucchini, Squash, and Corn Bake was outstanding tasting. It flew off the table so fast my head was spinning. I will be sharing this recipe link with a few friends that I know will love it just as much as we did, Looking forward to your next recipe.
I just found my side dish for Thanksgiving! Your Cheesy Zucchini, Squash and Corn Bake looks absolutely delicious!
This brings all my favorites together in one dish! Love it!
Oh boy this looks delicious! I have a ton of leftover zucchini and squash from my garden, which would be perfect for this dish, especially with thanksgiving on the way. I love how cheesy it looks!
What a wonderful, vibrant and flavorful yet comforting side dish for the holidays! I love that you lightened it up a bit, too – always great to have options that don’t leave you feeling quite so bogged down after a holiday meal lol! And extra-bonus that you can make this casserole a couple days ahead or even freeze it – so great for the busy holiday season!