Eggplant parmesan was one the first dishes I tried when I came to America as an immigrant in 1999. Being a vegetarian — and a poor student — my options were limited. My best friend took me to Olive Garden on my first week in this country, and that’s where I had my first taste of eggplant parmesan. I instantly adored the dish. Bready, cheesy, fried, tomatoey goodness — what was not to love? (Of course with those garlicky breadsticks, too!)
Idea for the Summer Squash and Corn Casserole
This Summer Squash and Corn Casserole is my riff on the eggplant parmesan. The eggplant is replaced with squash slices, and instead of a tomato sauce, I use corn bechamel. Corn, zucchini and a creamy sauce are a match made in heaven. Jalapenos add a wonderful spicy touch, and herbs like basil and chives give it a lovely summer freshness.
Since my kids are now out of school, I think it is the perfect time to get them involved in the kitchen — because we all need life lessons, as kids and even when we are old. In my wise dad’s words, the learning never stops. I love showing my kids how I use seasonal produce and how we can make really tasty dishes out of humble vegetables.
Consider this casserole my ode to all those beautiful yellow and green squashes like zucchini, crookneck squash and the other varieties you see at the market, along with sweet corn. Fresh corn can go sweet or savory; one of these days I will make a corn ice cream with cornbread chunks.
Ingredients for the Summer Squash and Corn Casserole
The ingredients for the Summer Squash and Corn Casserole are:
For the baked squash and zucchini:
- Summer Squash and Zucchini : You want to use a mandoline for slicing them thin and even.
- Eggs
- Panko: I use the Japanese panko bread crumbs, which are available online or at an Asian grocery store.
- Finely grated Parmesan: You can grate Parmesan in a food processor or buy the readily available one. I prefer grating it fresh.
- Salt and pepper
- Dried herbs: I use dried herbs like dried basil and thyme, which are readily available at any grocery store.
- All purpose flour
- Cooking spray
For the Corn bechamel:
- Unsalted butter
- All purpose flour
- Whole milk
- Japanenos: finely diced japanenos add so much flavor to the final dish.
- Corn: use fresh corn since it is in season. You can use frozen or canned corn as well.
- Salt and pepper
- Garlic powder
- Fresh herbs: I use fresh herbs like basil and chives.
- Cheeses like Mozzarella and Monterey Jack: these cheeses are melty and go perfectly well in this casserole.
Process of making the Summer Squash and Casserole
I admit, making this squash casserole — or eggplant parmesan, for that matter — can be a slightly laborious process, and that’s exactly where kids come in handy.
Thinly shaved squash slices are dunked in an assembly line of all-purpose flour, beaten eggs, and a mixture of panko bread crumbs, parmesan cheese and herbs, before being laid on trays to bake. Use a mandoline for even squash slices. My kids love those baked slices especially right as they are out of the oven: crispy, salty, crunchy and so good!
TIP for a clean assembly line: The process can be messy, so I use 3 forks for the 3 bowls, and wear gloves to make it easy and clean. The process of taking it from one bowl to another can be messy, and I found using forks to be an efficient way to go through the process.
Multi-tasking is the key!
Then I make corn bechamel as the slices are cooling. The bechamel essentially starts off with mixing butter and flour in a heated pan, to make roux. Milk is added to the mixture, along with corn, spices, jalapenos and herbs, until it thickens. The bechamel comes together in no time.
Different ways to use the corn bechamel
Use the corn bechamel to make spaghetti or even a pasta bake, with Sungold tomatoes! Chef’s kiss!
Assembly time for the Summer Squash and Corn Casserole
Then it is assembly time which is essentially layering the baked squash slices, corn bechamel and cheese. The casserole is baked for about 20-25 minutes, until the sauce is bubbling on the side. Broil the casserole for a couple of minutes for the top to become nice and brown. It’s important to let the pan rest once it is out of the oven so that it’s not too hot to eat when you serve.
Best way to serve the Summer Squash and Corn Casserole
I love serving this casserole with an arugula salad tossed in a lemon vinaigrette. Since the squash slices are not fried, the casserole feels light, making for a great backyard summer meal. Enjoy it with some good crusty bread and chilled wine!
What kind of mandoline slicer do you use?
The one that I have is linked here, and has worked wonders to ease and quicken the process of slicing.
What kind of Panko bread crumbs do you use? Can I use normal bread crumbs?
I use the Japanese panko bread crumbs, which are perfect for this casserole making the slices crunchy and perfectly good. You can use normal bread crumbs too.
Can I use canned or frozen corn instead of fresh corn?
I believe in using fresh in-season produce wherever possible, but if you do not have access to fresh corn, you can use canned or frozen corn too. Be sure to drain out the water content before using the fresh corn. You do not want to water down the bechamel.
How do I store the leftovers and for how long can I store it?
You can store the leftovers in an airtight container in the fridge, for upto two days. Warm it in the microwave before serving.
What kind of a pan do you use for baking the casserole?
I use an 8×8 baking pan, and this one is my favorite. Be sure to spray it with cooking spray so that it is easy for it to remove a slice with a spatula.
Other summer recipes that are perfect for dinner:
If you make this recipe, please tag #thejamlab on Instagram and/or leave a comment ont his blog post.
XO
Amisha
Summer Squash and Corn Casserole
Ingredients
Baked squash and zucchini slices
- 2 summer squash(~400 grams), sliced into-⅛ inch rounds
- 2 zucchini (~400 grams) , sliced into ⅛-inch rounds
- 3 eggs
- 1¼ cups panko
- 1 cup finely grated parmesan
- 1 teaspoon black pepper
- ¾ teaspoon table salt
- 1 teaspoon dried basil
- 1 teaspoon dried thyme or 2 teaspoons finely chopped fresh thyme
- ¾ cup all-purpose flour
- Cooking spray
Corn Bechamel
- 4 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 3 cups whole milk
- 1 finely diced jalapeno
- 1 ½ cups corn (from about 2 ears)
- 1 teaspoon table salt
- 1 teaspoon black pepper
- 1 ½ teaspoons garlic powder
- ¼ cup finely chopped basil
- ¼ cup finely chopped chives
- 1 ½ cups grated mozzarella
- 1 ½ cups grated monterey jack cheese
Garnish
- 2 tablespoons finely chopped chives
Get Recipe Ingredients
Method
Baked squash and zucchini slices
- Preheat the oven to 410 degrees.
- Line two baking trays with parchment paper and set them aside.
- Form an assembly line with the squash slices and three medium bowls: one bowl with the all purpose flour, a second bowl with the eggs that have been beaten until homogeneous; a third bowl with the panko, parmesan, black pepper, salt, basil and thyme all mixed together.
- Using a fork, dip a squash slice in the flour, tap to remove excess flour, then dip it into the egg, using a second fork, and letting any excess egg drip back into the bowl. Put the slice in the panko and use a third fork to cover it with the breadcrumbs. Lift it up to remove the excess panko. Place the breaded slice on the baking tray. Repeat for all the slices until both baking trays are full.
- Spray all the slices generously with the cooking spray.
- Bake trays on the bottom and middle racks of the oven for about 25 minutes, until the panko looks lightly golden brown. Switch the trays halfway through for even browning.
- Remove and set aside. Leave the oven on.
Corn Bechamel
- As the squash slices are cooling, prepare the corn bechamel.
- In a medium saucepan, on medium heat, add the butter. Once melted, add the flour and whisk for 2 minutes until the mixture looks light brown in color. This is the process for making a roux.
- Add the whole milk and whisk until well combined. Cook the mixture until it thickens slightly, about 4 minutes.
- Add the jalapenos, corn, salt, pepper, garlic powder, basil and chives, and mix until well combined. Turn off the heat.
Assembly
- In a medium bowl, combine the cheeses, and set aside.
- Spray the inside of an 8 x 8 baking pan with cooking spray.
- Add about ¾ cup of the bechamel at the bottom and spread it evenly.
- Add a layer of baked squash slices neatly in rows, slightly overlapping each other at the edges.
- Spread about a cup of bechamel evenly on top.
- Add ¼ of the cheese mixture and spread it evenly on the bechamel.
- Repeat the squash slices, bechamel and cheese for 2 more layers. Finally finish with a squash layer, and then sprinkle the remaining cheeses evenly on top.
- Bake for about 20-25 minutes, until the mixture on the sides is bubbling.
- Broil on high for 2 minutes for the mixture to char beautifully on the top.
- Remove and rest for 15-20 minutes. Garnish with the chives.
- Serve immediately with crusty bread, a side salad and some wine.
Notes
What kind of mandoline slicer do you use?
- The one that I have is linked here, and has worked wonders to ease and quicken the process of slicing.
What kind of Panko bread crumbs do you use? Can I use normal bread crumbs?
- I use the Japanese panko bread crumbs, which are perfect for this casserole making the slices crunchy and perfectly good. You can use normal bread crumbs too.
Can I use canned or frozen corn instead of fresh corn?
- I believe in using fresh in-season produce wherever possible, but if you do not have access to fresh corn, you can use canned or frozen corn too. Be sure to drain out the water content before using the fresh corn. You do not want to water down the bechamel.
How do I store the leftovers and for how long can I store it?
- You can store the leftovers in an airtight container in the fridge, for upto two days. Warm it in the microwave before serving.
What kind of a pan do you use for baking the casserole?
- I use an 8×8 baking pan, and this one is my favorite. Be sure to spray it with cooking spray so that it is easy for it to remove a slice with a spatula.
