Zucchini, squash and corn casserole : food Recipes Dish 

        Zucchini, squash and corn casserole : Material:

2 medium zucchinis, chopped in thin round

2 medium yellow squash, chopped in thin round

1 cup fresh or frozen corn kernel

1 small onion, finely chopped

2 cloves garlic, minced

1 cup chopped cheder paneer

1/2 Cup Kasan Parmaan Paneer

1/2 cup sour cream

1/4 cup mayonnaise

1 teaspoon dried italian masala

1/2 teaspoon pairica

Salt and black pepper for taste

1 cup crushed Ritz cracker or breadcrumb

2 teaspoons molten butter

    

Zucchini, squash and corn casserole : Instructions:

Heat the oven already:

Heat your oven before 375 degrees Fahrenheit (190 ° C). Lightly a 9x9-inch baking dish Greece.

Cook vegetables:

In a large skillet on medium heat, Ucchini, squash, corn, and onion for 5-7 minutes, until Sauté, or soft. Add minced garlic and cook for another minute. Weather with salt, black pepper, and Italian masala.

Prepare sauce:

In a mixture, combine Khatta Cream, Mayonnaise, chopped chedder cheese, and Parmeson Paneer. Stir until smooth.

Collect the casserole:

Spread the baked vegetable mixture equally in the baking dish. Pour the sour cream mixture on vegetables and gradually to combine.

   

Zucchini, squash and corn casserole : Add Topping:

In a small bowl, mix crushed Ritz crackers or breadcrumbs with molten butter. Sprinkle this mixture evenly on the casserole.

Bake:

Bake open for 25-30 minutes, or until the top is Golden Brown and the casserole is becoming bubble.

Cool and service:

Let the cooler cooling for 5 minutes before serving.

Prepay time: 15 minutes. Cook time: 30 minutes. Total time: 45 minutes

KCAL: ~ 250 per serving | Serving: 6 servings

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