Zucchini and Corn Casserole | Crystal Creamery

Ingredients

• 2 medium zucchini, sliced into thin rounds
• 2 medium yellow squash, sliced into thin rounds
• 2 tablespoons Crystal unsalted butter, divided
• 1 15-ounce can corn kernels, drained
• 1 cup Crystal sour cream
• 1 cup freshly grated Parmesan cheese
• ¾ cup panko breadcrumbs
• 1 teaspoon dried thyme
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ½ teaspoon coarse ground pepper
• Fresh chopped parsley or basil, for garnish