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corn zucchini succotash
Faiza Shabir

Cheesy Squash Zucchini Corn Casserole Recipe

This cheesy squash zucchini corn casserole is a warm, comforting dish packed with fresh vegetables and creamy cheesy goodness. Tender squash, zucchini, and sweet corn bake together in a rich, savory mixture. It’s the perfect side dish for family dinners, potlucks, or holiday meals.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: dinner
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 1 cup sliced yellow squash
  • 1 cup sliced zucchini
  • 1 cup corn kernels
  • 1 cup shredded cheddar cheese
  • ½ cup sour cream
  • 2 eggs
  • ½ cup crushed buttery crackers
  • 2 tbsp melted butter
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • ¼ tsp salt

Method
 

  1. Preheat oven to 350°F (175°C) and grease a baking dish.
  2. In a large bowl combine sliced squash, zucchini, and corn.
  3. Add shredded cheddar cheese, sour cream, eggs, garlic powder, salt, and black pepper.
  4. Mix until all ingredients are evenly combined.
  5. Pour the mixture into the prepared baking dish.
  6. In a small bowl mix crushed crackers with melted butter.
  7. Sprinkle the buttery cracker topping evenly over the casserole.
  8. Bake for 30–35 minutes until the top is golden and the casserole is set.
  9. Let the casserole cool for a few minutes before serving.

Notes

  • Use fresh vegetables for the best flavor and texture.
  • Add mozzarella or Monterey Jack cheese for extra creaminess.
  • You can substitute breadcrumbs for the cracker topping if needed.
  • Store leftovers in the refrigerator for up to 3 days.

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