2bleus Zucchini Yellow Squash Casserole Recipes

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ZUCCHINI & YELLOW SQUASH CASSEROLE



Zucchini & Yellow Squash Casserole image

I made this tonight and just loved it. It is a great way to get rid of some of the abundance of squash in my garden. I must give credit to Paula Deen who is the creator of the recipe. Makes a great side dish in a southern meal.

Provided by DebbiF

Categories     Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

3 cups yellow squash, large diced
3 cups zucchini, large diced
vegetable oil
1 large onion, chopped
4 tablespoons butter
1/2 cup sour cream
1 cup grated cheddar cheese
1 cup crushed butter flavored cracker (recommended Ritz)
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
butter flavored cracker (recommended Ritz)

Steps:

  • Preheat oven to 350°F.
  • Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes.
  • Line a colander with a clean tea towel.
  • Place the cooked squash in the lined colander.
  • Squeeze excess moisture from the squash. Set aside.
  • In a medium size skillet, saute the onion in butter for 5 minutes.
  • Remove from pan and mix all ingredients together except cracker crumbs.
  • Pour mixture into a buttered casserole dish and top with cracker crumbs.
  • Bake for 25 to 30 minutes.

YELLOW SQUASH AND ZUCCHINI GRATIN



Yellow Squash and Zucchini Gratin image

This gratin is the perfect way to use up an abundance of summer squash. It's easy to prepare, takes just 10 minutes in the oven and serves up bubbly and delicious. -Jonathan Lawler, Greenfield, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 10

2 tablespoons butter
2 medium zucchini, cut into 1/4-inch slices
2 medium yellow summer squash, cut into 1/4-inch slices
2 shallots, minced
1/2 teaspoon sea salt
1/4 teaspoon coarsely ground pepper
4 garlic cloves, minced
1/2 cup heavy whipping cream
1 cup panko bread crumbs, divided
1/2 cup grated Parmesan cheese, divided

Steps:

  • Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, 4-6 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute more., Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.

Nutrition Facts : Calories 203 calories, Fat 14g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 357mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

2BLEU'S ZUCCHINI & YELLOW SQUASH CASSEROLE



2Bleu's Zucchini & Yellow Squash Casserole image

This is the perfect recipe for when you have an abundance of squash and zucchini! This will satisfy the most finicky eaters who don't much care for squash/zucchini. Great for potlucks!

Provided by 2Bleu

Categories     Vegetable

Time 1h44m

Yield 9-12 serving(s)

Number Of Ingredients 14

5 cups yellow squash (cut in half, scooped of pulp, and diced1-inch cubes)
5 cups zucchini (cut in half, scooped of pulp, and diced 1-inch cubes)
kosher salt, to taste
black pepper, to taste
1/4 cup olive oil
2 large onions, cut in half and sliced
3 bell peppers, seeded and diced 1-inch squares
4 garlic cloves, minced
8 tablespoons butter
2 teaspoons crushed red pepper flakes (to taste)
1 1/2 cups sour cream
2 cups shredded cheddar cheese
1 cup grated parmesan cheese
2 -3 cups crushed butter flavored crackers (Ritz)

Steps:

  • Preheat oven to 350°F IN BATCHES, Saute the squashes in a little olive oil, seasoned with salt and pepper, over medium heat until it has broken down and slightly browned, about 15 to 20 minutes, covered at first to release liquid, then stirring occasionally to brown.
  • Place into large collander in the sink and gently pour the squashes into the collander, allowing to drain 10-15 minutes, Then placing them in a very large bowl. Continue with your next batch until you have cooked all the squashes. (my large skillet took 2 batches).
  • To the same skillet (now empty), melt the butter and saute the onions, garlic, and bell peppers for about 5 minutes. (season with more salt and pepper if desired).
  • Remove from heat, and immediately add the crushed red pepper flakes, sour cream, cheddar, and parmesan cheeses. Stirring to incorporate quickly.
  • To a very large bowl, place all squash, then pour the onion/cheese mixture over top. Stir gently and thoroughly to incorporate the casserole.
  • Pour mixture into a 9x13 (or larger) buttered casserole dish and top with crushed Ritz crackers. Bake for 30-40 minutes. Let cool 5-10 minutes before serving, allowing casserole to set up.

CHEESY SQUASH AND ZUCCHINI CASSEROLE



Cheesy Squash and Zucchini Casserole image

This cheesy dish is a favorite of our Thanksgiving dinner.

Provided by HALR9000

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h

Yield 8

Number Of Ingredients 11

1 pound yellow squash, sliced
1 pound zucchini, sliced
½ onion, diced
1 cup shredded Cheddar cheese
½ cup biscuit baking mix (such as Bisquick®)
½ cup butter
2 eggs
1 tablespoon white sugar
1 teaspoon salt
10 saltine crackers, or as needed, crushed
¼ cup bread crumbs

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Fill a large pot with water and bring to a rolling boil. Add yellow squash, zucchini, and onion; bring back to a boil, and cook vegetables until tender, about 15 minutes. Drain and transfer vegetables to a large bowl.
  • Mix Cheddar cheese, baking mix, butter, eggs, sugar, and salt with the cooked vegetables using a large spoon; stir until butter has melted and baking mix has dissolved. Fold crushed crackers into the mixture until the liquid has been absorbed. Pour mixture into a 1 1/2-quart casserole dish; top with bread crumbs.
  • Bake in the preheated oven until topping is lightly browned and cheese is melted, 30 minutes.

Nutrition Facts : Calories 277.7 calories, Carbohydrate 16.4 g, Cholesterol 95.1 mg, Fat 20.5 g, Fiber 2.2 g, Protein 8.6 g, SaturatedFat 11.8 g, Sodium 663.4 mg, Sugar 3.4 g

EASY YELLOW SQUASH CASSEROLE



Easy Yellow Squash Casserole image

An easy recipe for yellow squash casserole, baked with onion, cream of mushroom soup, mayonnaise, and Cheddar cheese.

Provided by staceyand

Categories     Yellow Squash Recipes

Time 55m

Yield 10

Number Of Ingredients 9

nonstick cooking spray
3 pounds yellow squash, sliced
1 (10.5 ounce) can condensed cream of mushroom soup
1 (8 ounce) package shredded sharp Cheddar cheese
1 cup mayonnaise
½ cup chopped sweet onions
1 large egg
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
  • Combine yellow squash, cream of mushroom soup, Cheddar cheese, mayonnaise, onion, egg, salt, and pepper in a bowl. Mix until well combined and transfer to the casserole dish and cover with foil.
  • Bake in the preheated oven until cooked through and bubbly, about 45 minutes.

Nutrition Facts : Calories 309.9 calories, Carbohydrate 9.3 g, Cholesterol 50.5 mg, Fat 27.5 g, Fiber 2.7 g, Protein 8.3 g, SaturatedFat 8 g, Sodium 699 mg, Sugar 1.1 g

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