Layered Zucchini Yellow Squash Casserole Recipes

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

Ingredients

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.

ZUCCHINI AND YELLOW SQUASH CASSEROLE

Zucchini and Yellow Squash Casserole image

Zucchini & yellow squash casserole a great vegetable side dish. Layered together, topped with a cheesy crunchy topping and baked to perfection!

Provided by Deseree

Categories Side Dishes

Time 45m

Number Of Ingredients 10

Ingredients

1 - 2 medium zucchini (sliced 1/4 inch slices)
2 - 3 yellow squash (sliced 1/4 inch slices)
1 teaspoon salt
3/4 teaspoon granulated garlic (or garlic powder)
1/2 teaspoon pepper
1 cup shredded mozzarella
1/2 cup parmesan
1/4 cup panko bread crumbs
2 tablespoon plain dry bread crumbs
1 tablespoon extra virgin olive oil

Steps:

Preheat oven to 350 degrees.
Place zucchini and squash on top of paper towels and sprinkle lightly with salt. Cover with another paper towel. Let set for 15 minutes. Pat dry.
Combine zucchini, squash, salt, pepper and granulated garlic. Toss to coat.
Spray 9-inch pie dish (or other casserole dish) with non-stick spray. Layer zucchini and squash in prepared dish.
Combine parmesan, panko, dry bread crumbs and olive oil in a bowl. Mix to coat the bread crumbs in the oil.
Sprinkle shredded mozzarella on top of zucchini/squash. Top with bread crumb mixture.
Bake casserole at 350 degrees for 25 - 30 minutes or until browned on top. Serve immediately.

Nutrition Facts : Calories 131 kcal, Carbohydrate 8.2 g, Protein 9.3 g, Fat 7.6 g, SaturatedFat 3.6 g, Cholesterol 16 mg, Sodium 636 mg, Fiber 1.4 g, Sugar 2.1 g, ServingSize 1 serving

LAYERED ZUCCHINI & YELLOW SQUASH CASSEROLE

Layered Zucchini & Yellow Squash Casserole image

A great veggie casserole when vegetables are at their peak and you just can't resist all the great produce at the farmers' market.

Provided by Ginny Sue

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 medium yellow squash, thinly sliced
2 medium zucchini, thinly sliced
1 medium onion, thinly sliced
1/2 large green bell pepper, sliced in strips
1 cup fresh mushrooms, sliced
1 large tomatoes, sliced
salt and pepper, to taste
2 tablespoons butter
2 tablespoons grated parmesan cheese

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.

Nutrition Facts : Calories 81.4, Fat 4.9, SaturatedFat 2.9, Cholesterol 11.6, Sodium 73, Carbohydrate 8, Fiber 2.3, Sugar 5.4, Protein 3.2

LAYERED ITALIAN ZUCCHINI CASSEROLE

Layered Italian Zucchini Casserole image

Sliced zucchini is layered in a casserole with spaghetti sauce, Neufchatel cheese and Parmesan in this easy-to-make Italian vegetable bake.

Provided by My Food and Family

Categories Dairy

Time 35m

Yield Makes 8 servings.

Number Of Ingredients 6

Ingredients

2 zucchini, trimmed
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 egg, beaten
6 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/8 tsp. pepper
1 cup CLASSICO Tomato and Basil Pasta Sauce

Steps:

Heat oven to 400ºF.
Cut zucchini into 1/8-inch-thick lengthwise slices. Place on baking sheet. Bake 10 min. Meanwhile, mix Neufchatel, egg, 1/4 cup Parmesan and pepper until well blended.
Layer half the zucchini in 8-inch square baking dish sprayed with cooking spray, overlapping slices as necessary to cover bottom of dish; cover with half each of the Neufchatel cheese mixture and sauce. Repeat layers. Top with remaining Parmesan.
Bake 18 to 20 min. or until casserole is heated through and top is lightly browned. Let stand 5 min. before serving.

Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

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

Ingredients

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.

SQUASH AND ZUCCHINI CASSEROLE

Squash and Zucchini Casserole image

Here's a vegetable casserole that's great as a summer meal. You might want to put a cookie sheet or something under this dish as it bakes, because it sometimes bubbles over.

Provided by Ann Marie

Categories Fruits and Vegetables Vegetables Squash

Time 50m

Yield 5

Number Of Ingredients 7

Ingredients

2 medium yellow squash
2 large zucchini
1 Vidalia onions, thinly sliced
2 large tomatoes, sliced
2 cups grated Romano cheese
½ cup butter, divided
salt and pepper to taste

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.

Nutrition Facts : Calories 406.8 calories, Carbohydrate 14.6 g, Cholesterol 98.3 mg, Fat 31.9 g, Fiber 4.4 g, Protein 18.6 g, SaturatedFat 19.9 g, Sodium 721.2 mg, Sugar 5.4 g

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

Ingredients

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

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