Zucchini Squash Corn Casserole
This zucchini squash corn casserole is a creamy, cheesy dish packed with fresh seasonal produce, making it the ultimate healthy and delicious one-skillet meal!
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium zucchini
- 1 small yellow squash
- 2 small calabacita squash (or substitute additional zucchini/yellow squash)
- 2 shallots
- 4 cups cauliflower rice (fresh or frozen)
- ½ cup black beans
- ½ cup sweet corn
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 3 cups shredded sharp cheddar cheese (divided in half)
- ¼ cup chopped parsley
- Optional: sour cream, for topping
Instructions
- Preheat your oven to 400°F and lightly oil a large oven-safe skillet (or Dutch oven).
- Dice the zucchini, yellow squash, and calabacita squash. Heat olive oil over medium-high heat and sauté for about 8-10 minutes, stirring occasionally, until softened.
- Dice the shallots and stir them into the skillet. Cook for an additional 2-3 minutes, allowing them to sweat and become fragrant.
- Add the cauliflower rice, black beans, sweet corn, garlic powder, salt, and pepper. Stir everything together until evenly combined.
- Mix in half of the shredded cheddar cheese, ensuring it melts into the mixture.
- Pat the mixture down evenly into the skillet, then sprinkle the remaining cheddar cheese on top.
- Transfer the skillet to the oven and bake for 10 minutes, or until the cheese is bubbly and golden-brown.
- Remove the skillet from the oven and let it cool for 5-10 minutes. Sprinkle with fresh parsley for brightness.
- Serve warm and top with a dollop of sour cream if desired. Enjoy!