Summer Squash, Corn, and Tomato Casserole



1 lb zucchini and/or yellow squash, thinly sliced
1 1/2 cups sweet corn kernels, fresh or thawed from frozen
2 large meaty tomatoes, sliced thinly
1/2 a large sweet (or yellow) onion, thinly sliced
1/2 cup Parmesan cheese, grated
2 t garlic powder
1 t oregano
1/2 t ground black pepper
1 T parsley, minced
1 T butter

Spoon Mage™ Note:

Some tomatoes are watery. If yours are, shake the slices as you pick them up to layer into the dish. Otherwise the finished casserole, while tasty, will have too much liquid in the bottom.


Preheat the oven to 400°F

Prep all the veggies.

Mix the Parmesan with the garlic, oregano, black pepper, and parsley.

Spray a 2 quart casserole dish with your favorite cooking spray.

Place half the onions in the bottom of the casserole, then add half the corn, half the squash, half the tomatoes, and sprinkle with half the Parmesan mixture.

Repeat for a second layer – onion, corn, squash, tomatoes, and Parmesan mix.

Dot the top with small pieces of butter.

Bake, covered for 20 minutes.

Remove the lid and bake another 20-30 minutes, or until nicely browned.

Allow to set out of the oven for five minutes before serving.

Delicious with just about anything!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s