Zucchini, Squash and Corn Casserole/ Continental recipes

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

sour cream

🥗Healthier: plain yogurt

💰Cheaper: buttermilk

Plain yogurt provides similar tanginess with fewer calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Monterey jack offers a similar texture and flavor at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated romano

Grated romano is a cheaper alternative with a similar flavor profile.

Take some water in a saucepan and keep it on medium heat.

Add in zucchini and squash and boil until tender, about 5-10 minutes.

Alternatively, you can put zucchini and squash in the oven at 180 degrees Celsius for 5-10 minutes.

Melt butter in a skillet.

Add onions and minced garlic to the skillet and sauté until golden brown.

Remove the zucchini and squash from heat and drain them.

Dry the zucchini and squash completely on paper towels.

Add the dried zucchini and squash to the skillet with the onions and garlic.

Add corn to the skillet and stir well.

Add mayonnaise and Greek yogurt (or sour cream) to the mixture.

Add eggs and keep stirring until the mixture thickens and comes to a boil.

Add salt and pepper to taste and continue stirring.

Add half of the cheese and half of the bread crumbs to the mixture and mix until the cheese melts completely.

Grease a casserole dish and pour the mixture into it.

Top the casserole with the reserved zucchini and squash for layering.

Preheat the oven to 180 degrees Celsius and bake for 40 to 50 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens