Squash Zucchini Casserole Recipes

ZUCCHINI AND YELLOW SQUASH GRATIN

Steps:

• Preheat oven to 450. In a large skillet, melt butter over medium heat; add zucchini, yellow squash, shallots, and garlic. Season with salt and pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 4 to 6 minutes.
• Add cream, and cook until thickened, about 5 minutes. Remove skillet from heat; stir in 1/2 cup panko and 1/4 cup Parmesan.
• Spoon mixture into a shallow 2-quart baking dish. Sprinkle with remaining panko and Parmesan; season with salt and pepper. Bake until top is golden, 8 to 10 minutes.

ZUCCHINI & YELLOW SQUASH CASSEROLE

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.

SHANNON K NADEAU

Steps:

• Preheat oven to 350 degrees. Slice squash and zucchini and arrange in a lightly sprayed 9 inch casserole dish. I lined mine up alternating 2 squash/3 zucchini. Drizzle with avocado oil and season with garlic salt and pepper.
• In a small bowl mix melted butter, fresh grated Parmesan cheese, and panko crumbs. Spread evenly over the top of seasoned vegetables and cover with foil. Place in oven for 30 minutes, then remove foil and turn oven to High broil, and broil casserole for 3-4 minutes until cheese has turned 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.

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 & YELLOW SQUASH CASSEROLE

Steps:

• 1. Preheat oven to 400 degrees F.
• 2. Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about 3 minutes. Add squash, salt, and pepper; stir to combine. Cook, stirring occasionally, until squash is softened, about 5-10 minutes. Transfer squash mixture to a large bowl.
• 3. Add 1 cup cheese, cream, milk and eggs to the bowl with the squash mixture and mix. Pour squash mixture into a 9x13-inch casserole dish sprayed with nonstick spray; top with remaining cheese.
• 4. Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.

SOUTHERN SQUASH CASSEROLE

Steps:

• Preheat oven to 350° Fahrenheit. Generously butter 2 qt. baking dish or small cast iron skillet.
• In a large measuring cup, whisk together mayonnaise, broth, lemon juice, salt, pepper & garlic. Set aside.
• Slice both squashes in approximately 1/4 inch slices for crisp tender baking. Place in a large mixing bowl. Pour mayo/broth mixture over squash and toss until well coated. Arrange (or just spoon) coated squash in buttered baking dish. Pour any leftover sauce over top of squash.
• Using a fork, mix together panko, Parmesan and Italian seasoning in a small bowl to make topping. Sprinkle evenly over the top of the squash (you may or may not use it all). Cover with foil and bake in preheated oven for 30 minutes.
• Remove foil. Change oven setting to broil. Brown topping for 5-7 minutes. Remove from oven and serve.

EASY SQUASH CASSEROLE

Steps:

• Preheat oven to 350°F.
• Slice squash/zucchini into ¼" slices.
• Cook onion in butter and oil until tender. Add squash, Italian seasoning, salt, and pepper. Cook 5-6 minutes or just until tender crisp.
• Place squash and onions in a greased 2 qt casserole dish.
• Combine breadcrumbs, cheeses, and melted butter in a small dish. Sprinkle over squash.
• Bake 35-40 minutes or until squash is tender.

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.

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.

ZUCCHINI AND YELLOW SQUASH CASSEROLE

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.