Corn-Squash Bake
A delicious baked casserole combining tender zucchini, sweet corn, and melted cheese, topped with Parmesan crumbs—perfect for family dinners and vegetable lovers alike.
Ingredients
Instructions
- Cut up and cook unpeeled squash in a small amount of salted water until tender.
- Drain and mash the cooked squash with a fork.
- Saute the chopped onion in 1 tablespoon of margarine until translucent.
- Combine the mashed squash, sautéed onion, corn, shredded cheese, salt, and beaten eggs in a bowl.
- Turn the mixture into a greased 1-quart casserole dish.
- Combine dry crumbs, grated Parmesan cheese, and 2 tablespoons of melted margarine, then sprinkle on top of the casserole.
- Bake in a preheated oven at 350°F for about 40 minutes.
- Let stand for 5 to 10 minutes before serving.
Nutrition & Diet Analysis (per serving)
662
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).