Enjoy this comforting and flavorful casserole made with tender zucchini, yellow squash, corn, sour cream and Parmesan cheese. Topped with a buttery panko breadcrumb and baked until golden brown. Perfect as a side dish or for a vegetarian main course.
2 medium zucchini, sliced into thin rounds
2 medium yellow squash, sliced into thin rounds
2 tablespoons Crystal unsalted butter, divided
1 15-ounce can corn kernels, drained
1 cup Crystal sour cream
1 cup freshly grated Parmesan cheese
¾ cup panko breadcrumbs
1 teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon coarse ground pepper
Fresh chopped parsley or basil, for garnish
Preheat your oven to 375°F and spray a 9X13 baking dish with nonstick cooking spray.
In a large skillet, melt 1 tablespoon of butter over medium heat. Add in the zucchini and yellow squash and cook for about 5 minutes until softened.
In a large mixing bowl, combine the canned corn, sour cream, grated Parmesan cheese, dried thyme, garlic powder, kosher salt and freshly ground pepper. Stir to combine.
Take the corn mixture and add to the skillet with the squash. Gently toss everything together and then pour the vegetable mixture into the prepared baking dish spreading it out into an even layer.
In a small mixing bowl, combine the panko breadcrumbs with 1 tablespoon of melted butter. Sprinkle the panko over the top of the casserole.
Place the casserole into the oven and bake for about 25-30 minutes or until golden brown on top.
Remove the casserole from the oven and let cool before serving. Garnish with fresh parsley or basil, if desired.