Baked Zucchini And Squash Casserole Recipes

EASY ZUCCHINI AND SQUASH CASSEROLE

Steps:

• Preheat oven to 400°. Spray a 13x9-inch baking dish with cooking spray.
• In a large bowl, toss together squash, zucchini, salt, and pepper. Arrange half squash and zucchini in a single layer in prepared pan. Top with half of onion, and sprinkle with half of cheese. Repeat layers, top with crushed crackers, and cover with foil.
• Bake for 45 minutes. Uncover and bake 15 minutes more or until golden brown.

ZUCCHINI AND SUMMER SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1/2 tablespoon butter.
• Heat the olive oil and the remaining 1 tablespoon butter in a medium pot over medium-high heat. Add the onions, salt, and black pepper and cook until the onions are soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the squash and zucchini and cook until tender, stirring occasionally, about 20 minutes. Stir in the thyme and remove from the heat. Using a slotted spoon, transfer the vegetables to the prepared baking dish, reserving the cooking liquid.
• Combine the eggs and cream in a medium bowl and whisk to blend. Gradually whisk the reserved cooking liquid into the egg mixture. When all the cooking liquid is incorporated, pour the mixture over the vegetables in the baking dish. Using a spoon, gently shift the vegetables around so the egg mixture is evenly distributed. Bake until the mixture sets, about 30 minutes. Remove from oven and sprinkle first with the crackers and then with the Parmesan, if using, and return to the oven. Bake until golden brown, 10 to 15 minutes.

SQUASH AND ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut the zucchini and squash into long, thin layers. Lightly grease a 7x11-inch baking dish and layer the squash, zucchini, onion and tomatoes into the baking dish. Sprinkle with cheese and add pats of butter between each layer of vegetables, and season each layer with salt and ground black pepper to taste.
• Continue this layering process until all the vegetables are used up and top this off with the remaining butter and cheese.
• Cover and bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until vegetables are to desired tenderness and cheese is melted and bubbly.

CHEESY SQUASH AND ZUCCHINI CASSEROLE

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.

BAKED ZUCCHINI & SQUASH

Steps:

• preheat oven to 350 degrees.
• slice zucchini into ¼ slices.
• in a bowl, toss with melted butter & oregano.
• spray a baking sheet with pam and arrange zucchini in a single layer.
• sprinkle with parmesan and bake for 30 minutes. season to taste with salt & pepper.

SQUASH AND ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Slice squash and zucchini into bite-sized pieces.
• Crush 1 1/2 sleeves of crackers and cover the bottom of a 9x13 glass baking dish.
• Mix together soup, half and half, sour cream, cheese, onion flakes, salt, and pepper.
• Combine soup mixture with vegetables and coat evenly.
• Pour into banking dish on top of crackers.
• Bake at 350 for 25-30 minutes, or until vegetables are tender.
• Combine melted butter with the remaining crushed crackers and top the casserole.
• Bake for an additional 5-10 minutes or until crackers are golden brown.

YELLOW SQUASH AND ZUCCHINI GRATIN

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.

LAYERED ZUCCHINI & YELLOW SQUASH CASSEROLE

Steps:

• Lightly grease an 8 inch square baking pan (or spray with Pam).
• Layer the vegetables in the order listed, sprinkling each layer with salt and pepper as desired.
• Dot the top with butter, and sprinkle with Parmesan cheese.
• Bake at 350F for 35 minutes or until crisp-tender.

CHEESY ZUCCHINI BAKE

Steps:

• Preheat oven to 350 degrees F.
• Spray an 8x10-inch baking dish sprayed with nonstick cooking spray.
• Combine zucchini, squash, onion, Italian seasoning, garlic powder and cheddar cheese in a large bowl until well combined.
• Season with salt and pepper, to taste.
• Spread the zucchini and squash mixture in prepared baking dish and bake, uncovered, for 25-30 minutes or until zucchini is tender.
• Remove baking dish from the oven, sprinkle on Parmesan cheese and return to the oven.
• Bake for an additional 10-15 minutes, or until the cheese is melted and golden brown.

BAKED ZUCCHINI PARMESAN

Steps:

• Preheat oven to 400 degrees
• Slice zucchini slices (about 1/2″ thick)
• Place zucchini in a large bowl and drizzle with olive oil
• Shake to coat zucchini with olive oil
• Add parmesan cheese, salt and pepper.
• Shake to coat.
• Place in a single layer on a large rimmed baking sheet lined with aluminum foil or a silicone baking mat.
• Sprinkle with an additional 2 tablespoons of parmesan cheese
• Bake in preheated oven for 10-15 minutes, finish on a low broil for another couple of minutes.