But instead of one vegetable, there are three.

This casserole is topped with soft, white breadcrumbs.

To make them, pulse torn slices of day-old sandwich bread in the food processor.

Southern Living Zucchini Squash and Corn Casserole ready to serve

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Drain; gently press between paper towels.

Saute onion and garlic:

Melt 2 Tbsp.

butter in a skillet over medium-high heat; add onion, and saute 10 minutes or until tender.

Add garlic, and saute 2 minutes.

Spoon mixture into a lightly greased 13- x 9-inch baking dish.

Make breadcrumb topping:

Melt remaining 2 Tbsp.

Stir in remaining 1 cup breadcrumbs and 1/2 cup Asiago cheese.

Bake casserole:

Bake at 350F for 45 to 50 minutes or until golden brown and set.

Let stand 15 minutes before serving.