1. Preheat oven to 375°F (190°C) and grease a medium casserole dish.

2. If using zucchini or yellow squash, lightly sauté slices in a skillet with a bit of oil until slightly softened. For butternut squash, ensure cubes are tender when pierced.

3. In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and thyme.

4. Stir in corn kernels and half of the shredded cheese until well combined.

5. Fold in the cooked squash pieces, mixing gently to coat evenly.

6. Pour the mixture into the prepared dish, spreading it out.

7. Top with remaining cheese, then sprinkle breadcrumbs mixed with melted butter evenly over the surface.

8. Bake for 35–40 minutes, until edges are bubbling and the top is golden brown.

9. Let rest for 5–10 minutes before serving to set the casserole.