Name: Zucchini, Squash, and Corn Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups zucchini, sliced; 2 cups yellow squash, sliced; 1 can (15 oz) corn, drained

Why You’ll Love Zucchini, Squash, and Corn Casserole Recipe

This casserole is packed with fresh vegetables and is a breeze to prepare. Whether you’re looking for a quick weeknight side or a vibrant addition to your holiday table, this dish delivers with its minimal ingredients, gentle sweetness from corn, and tender, roasted texture. It’s naturally gluten-free, vegetarian, and perfect for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups zucchini, sliced
2 cups yellow squash, sliced
1 can (15 oz) corn, drained

Directions

Preheat oven to 350°F (175°C).
In a large bowl, combine sliced zucchini, yellow squash, and drained corn.
Mix well to evenly distribute the vegetables.
Transfer the mixture to a greased baking dish, spreading it out evenly.
Bake for 25–30 minutes, or until the vegetables are tender and slightly golden on top.
Remove from oven and let cool slightly before serving.

Servings and timing

This recipe makes approximately 4 servings.
Preparation time: 10 minutes
Cooking time: 25–30 minutes
Total time: 35–40 minutes

Variations

Add cheese: Sprinkle shredded cheddar or Parmesan on top before baking for a cheesy twist.
Include onions: Add thinly sliced red or yellow onions for extra flavor.
Spice it up: Mix in red pepper flakes or a dash of cayenne for a bit of heat.
Make it creamy: Stir in a spoonful of sour cream or a splash of cream before baking for a richer texture.
Use fresh corn: If available, substitute canned corn with kernels from fresh ears of corn for added sweetness and crunch.
Top with breadcrumbs: Add a crunchy topping by sprinkling breadcrumbs mixed with melted butter over the casserole before baking.

Storage/Reheating

Let the casserole cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 3–4 days. To reheat, place in a microwave-safe dish and warm for 1–2 minutes, or reheat in a 350°F oven for 10–15 minutes until heated through. Freezing is not recommended as the vegetables may become mushy when thawed.

FAQs

How can I make this dish more filling?

You can add cooked quinoa, rice, or shredded chicken to make it a more hearty main dish.

Can I use frozen vegetables instead of fresh?

Yes, just be sure to thaw and drain them well to avoid excess moisture in the casserole.

Do I need to peel the zucchini and squash?

No, the skin is tender and edible, and it adds both color and nutrients to the dish.

Can I add herbs or spices?

Absolutely. Try thyme, basil, garlic powder, or Italian seasoning for extra flavor.

Is this casserole vegan?

Yes, it’s naturally vegan if no cheese or dairy is added.

Can I make this ahead of time?

Yes, you can prepare the casserole up to 24 hours in advance. Cover and refrigerate, then bake when ready.

What type of corn is best?

Any canned corn will work, but for more texture and flavor, fresh or fire-roasted corn is a great option.

Can I double the recipe?

Yes, simply double the ingredients and use a larger baking dish. Adjust baking time as needed.

Why is my casserole watery?

This can happen if the vegetables release too much moisture. You can salt the sliced zucchini and squash beforehand and pat dry to reduce water content.

What can I serve this with?

This pairs well with grilled meats, roasted potatoes, or a light green salad for a balanced meal.

Conclusion

Zucchini, Squash, and Corn Casserole is the kind of effortless, flavorful dish that brings color and freshness to your table. With just a few ingredients and minimal prep, it’s a healthy, comforting side that everyone will love. Whether served at a family dinner or a potluck, this casserole is sure to become a seasonal favorite.