Squashy Corn and Jalapeno Bake
Indulge in the cozy, flavorful harmony of this Squashy Corn and Jalapeño Bake—a vibrant twist on classic comfort food! Packed with tender zucchini, yellow squash, sweet corn, and a hint of jalapeño heat, this dish marries wholesome garden veggies with a creamy cheddar cheese sauce. Topped with a golden breadcrumb crust, it boasts an irresistible texture that’s perfect for weeknight dinners or festive gatherings. With just 20 minutes of prep and a quick bake until bubbly and golden, this crowd-pleasing casserole is ideal for feeding a family or impressing guests. Serve warm for a hearty, satisfying side or as a standalone vegetarian main.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium zucchini, diced
- 1 medium yellow squash, diced
- 2 cups fresh or frozen sweet corn kernels
- 2 medium jalapeños, finely chopped
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup shredded sharp cheddar cheese
- 2 large eggs, lightly beaten
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika
- 0.5 cup breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a medium-sized baking dish.
In a large skillet, melt the butter over medium heat. Add the diced yellow onion and cook for 3-4 minutes, or until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced zucchini, yellow squash, corn, and jalapeños to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the milk while stirring continuously to create a creamy sauce. Allow the mixture to simmer for 2-3 minutes until slightly thickened.
Remove the skillet from heat and stir in the shredded cheddar cheese until melted. Allow the mixture to cool slightly before adding the beaten eggs, salt, pepper, and paprika. Mix until combined.
Transfer the vegetable mixture to the prepared baking dish and spread it evenly.
In a small bowl, combine the breadcrumbs and olive oil. Sprinkle the breadcrumb mixture evenly over the top of the vegetables.
Bake the dish in the preheated oven for 25-30 minutes, or until the top is golden brown and the bake is set.
Remove from the oven and let it cool for 5-10 minutes before serving. Enjoy your Squashy Corn and Jalapeño Bake warm!
Nutrition Facts
Calories |
305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 595 mg | 26% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 10.5 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 224 mg | 17% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 576 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
