Ingredients:

  • 1.5 lbs yellow summer squash, sliced into 1/4-inch rounds
  • 0.5 lbs zucchini, sliced into 1/4-inch rounds
  • 1.5 cups fresh corn kernels
  • 1 small sweet onion, diced
  • 14.75 oz cream-style corn
  • 1/2 cup plain Greek yogurt
  • 2 large eggs, beaten
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 3/4 cup Panko breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 2 tbsp unsalted butter, melted
  • 1 tbsp fresh thyme leaves

Instructions:

  1. Preheat and Prep: Set your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non stick spray.
  2. Sauté the Aromatics: Heat a splash of oil in a large skillet over medium high heat. Add the diced onion and sauté for 3 minutes until translucent and fragrant.
  3. Sear the Squash: Add the yellow squash and zucchini rounds to the skillet. Cook for 5-7 minutes, stirring occasionally, until the edges just start to brown.
  4. Char the Corn: Toss in the fresh corn kernels for the last 2 minutes of sautéing until they turn bright yellow.
  5. Whisk the Base: In your large bowl, whisk together the cream style corn, Greek yogurt, beaten eggs, smoked paprika, salt, and pepper.
  6. Combine: Fold the hot vegetable mixture into the corn and yogurt base. Stir gently to avoid breaking the squash rounds.
  7. Transfer: Pour the mixture into your prepared baking dish, leveling it out with a spatula.
  8. Create the Crust: In a small bowl, toss the Panko, Parmesan, melted butter, and fresh thyme together. Sprinkle this evenly over the top.
  9. The Bake: Slide the dish into the oven and bake for 35 minutes until the top is golden brown and the center has a slight jiggle.
  10. The Rest: Let the casserole sit for 5-10 minutes before serving.