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.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream or sour cream to the mixture. If you don't have dry crumbs, crushed crackers or breadcrumbs can be used as substitutes. Feel free to customize the dish by incorporating other vegetables like bell peppers or spinach, or swap out the cheese for a sharper flavor by using aged cheddar or feta. This recipe also fits well into vegetarian recipes.
Serving Suggestions
This Corn-Squash Bake makes a delightful side dish for grilled meats or a light lunch paired with a fresh salad. It also serves well alongside roasted vegetables or as part of a vegetarian meal. For a heartier option, serve it with a slice of crusty bread. It pairs beautifully with Exquisite Raisin Pie for dessert.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply place the casserole in a preheated oven at 350°F for about 15-20 minutes until heated through. You can also microwave individual portions for a quicker option, but be careful not to overcook them.
Nutrition & Diet Analysis (per serving)
Each serving of Corn-Squash Bake contains roughly 1170 calories, with 26g protein, 158g carbohydrates, and 63g fat. It is an excellent source of dietary fiber (231% of the Daily Value), protein (52% of the Daily Value), and iron (41% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of fresh?
Yes, frozen corn works perfectly in this recipe. Just make sure to thaw and drain it before adding it to the mixture to avoid excess moisture, which could affect the bake's consistency.
What can I use instead of margarine?
You can substitute margarine with butter or olive oil for a different flavor profile. If you're looking for a dairy-free option, coconut oil or vegan butter are great alternatives that will still provide richness to the dish.
Can I make this dish ahead of time?
Absolutely! You can prepare the Corn-Squash Bake a day in advance. Simply assemble the casserole, cover it tightly, and refrigerate. When ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).