Zucchini, Squash and Corn Casserole

June 09, 2015

This is one of those amazing, comfort food dishes. While squash and corn are so plentiful you really need to make this. I didn\\\'t have fresh corn or I would have used that, but frozen works great. This makes a large casserole that would be great for a potluck or dinner with guests. Leftovers reheat well.

3 yellow squash, cut into 1/4-inch-thick slices
3 zucchini, cut into 1/4-inch-thick slices
1/4 cup Earth Balance margarine, divided
2 cups diced sweet onion
4 garlic cloves, minced
3 cups fresh corn kernels (or frozen)
1 package Daiya cheddar shreds
1/2 cup Toffuti (vegan) sour cream
1/2 cup Just Mayo
2 large flax eggs, (1 T flaxseed meal + 3 T warm water = 1 egg, mix these together and stir well, let sit about 5 minutes)
2 teaspoons freshly ground black pepper
1 teaspoon table salt
1 1/2 cups soft, fresh breadcrumbs, divided (I make my own and keep it in the freezer)
2/3 cup nutritional yeast , divided

Preheat oven to 350°. Melt 2 tablespoons Earth Balance in a skillet over medium-high heat; add onion, and sauté 10 minutes or until tender. Add garlic, and sauté 2 minutes. In a large bowl stir together...
See the full directions on my site

Nutritions

Calories
5519

Sodium
8126mg
338% DV

Fat
358g
552% DV

Protein
233g
467% DV

Carbs
274g
93% DV

Fiber
116g
467% DV