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Cook squash and zucchini: Preheat oven to 350°F. Bring squash, zucchini, 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.
Saute onion and garlic: Melt 2 Tbsp. butter in a skillet over medium-high heat; add onion, and sauté 10 minutes or until tender. Add garlic, and sauté 2 minutes.
Add casserole mixture to baking dish: Stir together squash, onion mixture, corn, next 6 ingredients, and ½ cup each breadcrumbs and Asiago cheese just until blended. Spoon mixture into a lightly greased 13- x 9-inch baking dish.
Make breadcrumb topping: Melt remaining 2 Tbsp. butter. Stir in remaining 1 cup breadcrumbs and ½ cup Asiago cheese. Sprinkle over casserole.
Bake casserole: Bake at 350°F for 45 to 50 minutes or until golden brown and set. Let stand 15 minutes before serving.