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Squash and corn casserole in a cast iron skillet.
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5 from 6 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 mins
Cook Time15 mins
Bake Time10 mins
Total Time35 mins
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: 5
Calories: 358kcal


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


  • 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


  • 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. 


  • 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!


Serving: 1/5th of recipe | Sugar: 5g | Fiber: 4.5g | Calories: 358kcal | Fat: 22.5g | Protein: 21.5g | Carbohydrates: 22g