Looking for a simple, delicious, and healthy side dish? This Zucchini, Squash, and Corn Casserole is a perfect choice! Packed with fresh vegetables and bursting with flavor, this casserole is easy to prepare and makes a great addition to any meal. Whether you’re hosting a dinner party or just need a quick weeknight side, this recipe is sure to impress.
Ingredients:
2 cups zucchini, sliced
2 cups yellow squash, sliced
1 can (15 oz) corn, drained
Instructions:
Preheat the Oven: Start by preheating your oven to 350°F (175°C).
Prepare the Vegetables: In a large bowl, combine the sliced zucchini, yellow squash, and drained corn.
Transfer to Baking Dish: Grease a baking dish and transfer the vegetable mixture into it.
Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the vegetables are tender.
Serving Tips:
As a Side Dish: This casserole is perfect as a side dish to accompany grilled meats, poultry, or fish. Its light and refreshing flavors balance well with richer, savory main courses.
Topping Options: Add a sprinkle of fresh herbs like parsley, basil, or cilantro just before serving to enhance the dish’s color and flavor. You can also top the casserole with a bit of grated Parmesan cheese or breadcrumbs for a crunchy texture.
Pairings: Serve with a crisp green salad and a slice of crusty bread for a complete meal. This combination works well for lunch or a light dinner.
Vegetarian Main: Turn this side dish into a main course by adding a protein source such as cooked quinoa, chickpeas, or tofu. Mix it in before baking for a hearty vegetarian option.
Storage Tips:
Refrigeration: Store any leftovers in an airtight container and place them in the refrigerator. The casserole will keep well for up to 3 days.
Freezing: For longer storage, you can freeze the casserole. Allow it to cool completely before transferring it to a freezer-safe container or wrapping it tightly in aluminum foil. Label with the date and freeze for up to 2 months.
Reheating: To reheat from the refrigerator, preheat your oven to 350°F (175°C) and bake the casserole for 10-15 minutes, or until heated through. If reheating from frozen, allow the casserole to thaw in the refrigerator overnight, then reheat in the oven as mentioned. You can also use a microwave for quicker reheating, but the oven method will help maintain the dish’s texture.
Portioning: If you anticipate having leftovers, consider dividing the casserole into individual portions before storing. This makes it easier to reheat only what you need and keeps the rest fresh.
Related Recipes:
FAQs:
Can I use fresh corn instead of canned corn in this recipe?
Yes, you can use fresh corn in this casserole. Simply cut the kernels off the cob and use them as you would canned corn. Fresh corn can add a nice texture and flavor to the dish.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole up to a day in advance. Follow the recipe steps up to transferring the vegetable mixture into the greased baking dish. Cover and refrigerate the dish until you’re ready to bake it. When you’re ready, bake it at 350°F (175°C) for 25-30 minutes, adding a few extra minutes if needed since it will be starting from a cold temperature.
What other vegetables can I add to this casserole?
This recipe is versatile, and you can add other vegetables such as bell peppers, onions, or tomatoes. Just make sure to slice them evenly so they cook at the same rate as the zucchini and squash. Adjust the seasoning to taste as you add more vegetables.
How can I make this casserole more filling?
To make the casserole more filling, consider adding a protein source like shredded chicken, cooked ground beef, or beans. You can also mix in cooked rice or quinoa for added substance. Adding a layer of cheese on top before baking can also make the dish heartier and more satisfying.
Conclusion:
The Zucchini, Squash, and Corn Casserole is a versatile and easy-to-make dish that will delight your taste buds and provide essential nutrients. Give this recipe a try, and it might just become a staple in your meal planning!
📖 Recipe:
Print
Zucchini, Squash, and Corn Casserole
- Total Time: 35-40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Zucchini, Squash, and Corn Casserole is a simple, healthy, and delicious side dish that’s perfect for any meal. Packed with fresh vegetables and easy to prepare, this casserole is a crowd-pleaser and a great way to incorporate more veggies into your diet. Ideal for weeknight dinners, potlucks, or holiday gatherings.
Ingredients
2 cups zucchini, sliced
2 cups yellow squash, sliced
1 can (15 oz) corn, drained
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the sliced zucchini, yellow squash, and drained corn.
- Transfer the vegetable mixture to a greased baking dish.
- Bake in the preheated oven for 25-30 minutes, or until the vegetables are tender.
Notes
For extra flavor, consider adding salt, pepper, and your favorite herbs.
Sprinkle some grated cheese on top before baking for a cheesy variation.
This casserole pairs well with grilled meats, fish, or can be enjoyed as a vegetarian main dish.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 servings
