Zucchini, Squash And Corn Casserole (One Skillet)

Squash and corn casserole in a cast iron skillet.

4.88 from 8 votes

Zucchini, Squash And Corn Casserole (One Skillet)

Zucchini, yellow & summer squash sautéed in an oven safe skillet. Add cauliflower rice, black beans, corn, cheese and spices! Sprinkle additional shredded cheddar cheese on top and bake for 10 minutes. A great option for meatless Monday.

Prep Time10

Cook Time15

Bake Time10

Total Time35

Course: Dinner, Main Course

Cuisine: American

Keyword: 30 minute recipe, One pot meal, One skillet meal, Skillet casserole, Squash and corn casserole, Squash casserole bake, Summer squash casserole, Zucchini and squash casserole

Servings:

Calories: 358kcal

Author: Stacey Adams

Equipment

Oven safe skillet (or dutch oven) *see note below

Ingredients

1 tablespoon extra virgin olive oil
1 medium zucchini
1 small yellow squash
2 small calabacita squash *or substitute additional zucchini/yellow squash or another variety of summer squash
2 shallots
4 cups cauliflower rice *see note below
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:

A little bit of sour cream topping is great on this casserole!

Recipe notes:

Oven safe skillet: if you don't have an oven safe skillet (or Dutch oven), simply use a regular sauté pan and then transfer ingredients to a 13x9 baking dish.

Cauliflower rice: either fresh or frozen will work! If you can't find riced cauliflower at the store, you can simply buy whole head and use a food processor or box grater to break it down into grain sized pieces.

Instructions

Preheat oven to 400°F.
Measure olive oil into a large, oven safe skillet on the stove top and place on medium to medium high heat. (*tip: if you don't have an oven safe skillet, use a regular one and then transfer ingredients to a casserole dish before baking).
Dice zucchini and squash and add to the skillet. Sauté for 8-10 minutes, stirring occasionally.
Dice shallots and stir them into the zucchini & squash mixture. Continue to sauté for 2-3 more minutes.
Add cauliflower rice, black beans, sweet corn, salt, pepper, garlic powder and half of your shredded cheddar. Gently stir all ingredients together until well combined. (*tip: if necessary, you can add cauliflower rice in shifts to help prevent overflow. As you stir it in, it'll cook down, giving you more space to work with).
Pat squash mixture evenly into the skillet and sprinkle remaining cheese on top.
Transfer to the oven and bake for 10 minutes.
While your casserole bakes, chop up your parsley.
Remove skillet casserole from the oven and allow it to cool. Sprinkle with fresh, chopped parsley.
Plate and enjoy!

Nutrition