• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Garlic Salt & Lime

  • Home
  • Recipe Index
  • About Me
  • Privacy Policy
  • Contact Me
menu icon
go to homepage
  • Home
  • Recipe Index
  • About Me
  • Privacy Policy
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipe Index
    • About Me
    • Privacy Policy
    • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Casseroles

    May 26, 2021

    Zucchini, Squash And Corn Casserole (One Skillet)

    Sharing is caring!

    187 shares
    Jump to Recipe

    Zucchini and squash casserole - easy, healthy and vegetarian! This one skillet wonder is a great recipe for meatless Monday (or any night of the week). Simply sauté diced veggies, add shredded cheddar cheese and seasonings, then bake for ten minutes. It's that simple!

    Squash and corn casserole in a cast iron skillet.
    Zucchini Casserole

    *Disclaimer: This article may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    This tasty corn casserole typically serves as a main course in our home. It can also make the perfect summer side dish to go with almond crusted chicken, smoked chicken thighs, steak or any other grilled protein!

    Jump to:
    • Ingredients & Substitutions
    • How To Make Squash And Corn Casserole
    • Handy Tips
    • Step By Step Photos
    • More Healthy One Pot Meals
    • Zucchini, Squash And Corn Casserole (One Skillet)

    Ingredients & Substitutions

    This simple recipe calls for just 13 ingredients and is packed full of healthy veggies!

    • Extra virgin olive oil: for sautéing diced veggies.
    • Fresh squash: I typically use zucchini, yellow squash and calabacita squash. If you can't find calabacita squash at the store, substitute an additional zucchini or yellow squash (or any other variety of summer squash).
    • Shallots: shallots add delicious flavor to this dish! A small white or yellow onion will also work fine.
    • Cauliflower rice: substitute cooked white or brown rice if you prefer.
    • Black beans: delicious, velvety black beans add nice texture and lots of fiber.
    • Sweet corn: I love using fresh corn but frozen will also work.
    • Garlic, salt & black pepper: some simple spices (feel free to experiment).
    • Cheese: freshly shredded yellow or white cheddar cheese.
    • Fresh parsley: adds a bright flavor and visual appeal!
    Ingredients for zucchini, squash and corn casserole arranged on a countertop with text overlay labels.
    Ingredients for Zucchini And Squash Casserole

    How To Make Squash And Corn Casserole

    Keep scrolling for the complete recipe card and measurements. We'll start here with a quick rundown!

    1. First, preheat your oven to 400°F.
    2. Measure olive oil into a large, oven safe skillet and place on medium to medium-high heat.
    3. Dice zucchini & squash and add to the skillet. Sauté for 8-10 minutes.
    4. Dice shallots and mix into the skillet. Sauté for 2 more minutes.
    5. Add cauliflower rice, black beans, corn, half of your shredded cheese and spices. Gently mix everything together and then pat evenly into the skillet.
    6. Sprinkle remaining cheese on top of ingredients and bake for 10 minutes.
    7. Remove from the oven, top with fresh chopped parsley leaves and allow casserole to cool.
    8. Plate and enjoy!

    Note: sometimes I enjoy adding a little bit of sour cream topping to my casserole, but that's totally optional!

    Zucchini and squash casserole in a black cast iron skillet.
    Cheesy Casserole With Squash & Cauli Rice

    Handy Tips

    • If you don't have an oven safe skillet, simply cook ingredients in a regular sauté pan and then pour mixture into a 13 x 9-inch baking dish before transferring to the oven. If you happen to have a Dutch oven - this will also work!
    • For this recipe I use a 2 quart skillet (10 inches in diameter and 2 inches deep). Once all ingredients are added, the skillet is very full. Gently and carefully stir the ingredients together and they'll begin to cook down a bit, so the skillet won't be quite as full. You can also add cauliflower rice in shifts to help prevent overflow.

    Step By Step Photos

    • Sautéing zucchini, squash and shallots in a black cast iron skillet.
    • Shredded cheese, black beans, corn and cauliflower rice added to sautéed squash mixture.
    • All ingredients for casserole mixed together in an oven safe skillet.
    • Ingredients for casserole mixed together and patted down flat in an oven safe skillet.
    • Cheesy, vegetarian squash and corn casserole in a black cast iron skillet.

    More Healthy One Pot Meals

    • One Skillet Chicken Thighs With Creamy Spinach Sauce
    • Spinach & Blue Cheese Stuffed Chicken Breasts
    • Delicious, Creamy Taco Soup
    • Cauliflower Chickpea Curry

    Pin it for later!

    Cheesy squash casserole in a cast iron skillet with text overlay for Pinterest.
    Squash and corn casserole in a cast iron skillet.
    Print Recipe
    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 minutes mins
    Cook Time15 minutes mins
    Bake Time10 minutes mins
    Total Time35 minutes 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
    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

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

    Did you make this recipe?!

    Wahoo! Thank you so much for trying it out – would you leave a rating?! Simply click on the stars in the recipe card above.

    « Peanut Butter & Jelly Baked Oatmeal Cups
    Cucumber Tomato Onion Feta Salad »

    Sharing is caring!

    187 shares

    Reader Interactions

    Comments

    1. Leslie Watkins says

      May 26, 2021 at 6:25 pm

      Looks amazing! Can’t wait to give this a try and add to my WW recipes!

      Reply
      • stacey_olson says

        May 27, 2021 at 7:10 am

        Thanks, Leslie! Hope you enjoy it as much as we do!!

        Reply
    2. Jennifer Howard says

      August 01, 2021 at 8:37 am

      This looks AMAZING!!! I'm going to have zuc & summer squash any day now!!

      Reply
      • stacey_olson says

        August 01, 2021 at 11:27 am

        Whoohooo!!! It is the BEST way to use up a whole bunch of squash and zucchini!

        Reply
    3. Connie Davis says

      September 22, 2021 at 10:26 am

      5 stars
      I haven't made this yet, but I'm hoping to try it soon. Can you used canned black beans?

      Reply
      • stacey_olson says

        September 22, 2021 at 1:31 pm

        Hi, Connie! Yes you can. Just drain and rinse them before adding. 🙂

        Reply
    4. Greg Brown says

      August 07, 2023 at 3:30 pm

      Almost is there anything you can substitute the cheese for?

      Reply
      • Garlic Salt & Lime says

        August 07, 2023 at 4:41 pm

        You could try a vegan "cheese" substitute. There are many different brands out there, though I personally haven't tried any just yet.

        Reply
    4.88 from 8 votes (7 ratings without comment)

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Stacey! I love developing quick, healthy, real food recipes to share with you and your family. Eating nutritious food doesn't have to mean heaps of time in the kitchen, let me show you!

    Popular Posts

    • Baked stuffed peppers in a glass baking dish.
    • Tossed garden salad in a wooden serving bowl.

    Footer

    As Seen In

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Garlic Salt And Lime. All Rights Reserved.

    187 shares

    This website uses cookies. See our privacy policy to learn more.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.