Summer Squash and Corn Casserole

This is a great take on the classic squash casserole.  Adding corn makes it even more summery. Next time, I am going to add a few tomatoes also...

The original comes from Southern Living. I lightened it up a little bit since I am in the midst of a healthier eating plan. And made it a bit smaller to fit into a house with only two people in it.  Double it for your family summer feast. (P.S. You don't need added salt...plenty of it in the mayo and Parmesan cheese.)

Summer Squash and Corn Casserole
Makes 6-8 servings.

1 pound yellow squash, cut into 1/4-inch-thick slices
1 pound zucchini, cut into 1/4-inch-thick slices
4 tablespoons olive oil, divided
2 cups diced sweet onion
2 garlic cloves, minced
2 cups fresh corn kernels
3/4 cup freshly shredded Cheddar cheese
1/3 cup light sour cream
1/3 cup mayonnaise
1 large egg, lightly beaten
2 teaspoons freshly ground black pepper
1 cup soft, fresh breadcrumbs, divided
1/2 cup freshly grated Parmesan cheese, divided

Preheat oven to 350°. Bring first 2 ingredients and water to cover to a boil in a Dutch oven over medium-high heat, and boil 5 minutes or until crisp-tender. Drain; gently press between paper towels.

Heat 2 tablespoons olive oil in a skillet over medium-high heat; add onion, and sauté 10 minutes or until tender. Add garlic, and sauté 2 minutes.

Stir together squash, onion mixture, corn, next 5 ingredients, and 1/4 cup each breadcrumbs and Parmesan cheese just until blended. Spoon mixture into a lightly greased 7 x 11-inch baking dish.

Combine 2 tablespoons olive oil, 1/2 cup breadcrumbs, and 1/2 cup Parmesan. Set aside.

Bake at 350° for 25 minutes.  Sprinkle bread crumb mixture on top and bake and additional 10-15 minutes or until golden brown and set.

Let stand 15 minutes before serving.