GETTING READY

1. Grease a 13-inch by 9-inch by 2-inch casserole dish with cooking oil spray and set aside.

MAKING

2. In a large pot or Dutch oven, place sliced yellow and zucchini squash. Cover it with water and bring to a boil over medium-high heat. Cook for about 5 minutes or until crisp-tender. Drain well and press with paper towel to get rid of excess liquid. Let cool for a few minutes.

3. In a medium-sized skillet, melt butter over medium-high heat and add chopped onion. Reduce heat and saute for about 10 minutes or until soft and clear.

4. Add minced garlic and saute for another 2 minutes. Remove skillet from flame and let cool.

5. In a large bowl, combine beaten egg, fresh corn, cheddar cheese, sour cream, mayonnaise, ground black peppercorns, salt, soft breadcrumbs, and grated Asiago cheese. Mix well.

6. Finally, add the cooked and cooled yellow squash, zucchini, sauteed onion, and garlic. Gently fold to combine.

7. Into the greased casserole dish, transfer the mixture and set aside.

For Topping:

8. In a small bowl, combine melted butter, soft breadcrumbs, and grated cheese.

FINALIZING

9. Preheat oven to 350 degree F.

10. Spread topping evenly over the top of the casserole and pop in oven. Bake for 40-50 minutes or until topping is brown and cheese is bubbly.

11. Remove the dish from oven and place on cooling rack for 5-10 minutes.

SERVING

12. Serve hot with fresh sliced tomatoes and enjoy!