Zucchini And Summer Squash Casserole Recipes

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ZUCCHINI AND SUMMER SQUASH CASSEROLE



Zucchini and Summer Squash Casserole image

A great summertime casserole using yellow squash and zucchini. But if the little zucchini buggers are taking over your house, it's o.k. to use all zucchini in this recipe! :)

Provided by PalatablePastime

Categories     Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1 lb zucchini, sliced
1 lb yellow squash, sliced
salt & freshly ground black pepper
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (8 ounce) carton sour cream
1 (7 ounce) can sliced button mushrooms, drained
1/2 cup butter or 1/2 cup margarine, melted
1 (8 ounce) package herb seasoned stuffing mix
1 large onion, chopped

Steps:

  • Preheat oven to 350 degrees F.
  • Grease a 9 x 13 inch baking dish or casserole and set aside.
  • In a large skillet, heat 2 tablespoons butter; add onions and cook until tender; add zucchini and yellow squash and cook, stirring until just tender; season to taste with salt and pepper.
  • Add the condensed soup, sour cream, and mushrooms, mixing well.
  • In a large bowl, combine the melted butter with the stuffing mix; pour half the stuffing mix into the baking dish.
  • Layer the squash mixture over the stuffing mix.
  • Cover with the remaining stuffing mix.
  • Bake uncovered at 350 degrees F for 30-35 minutes, or until topping is golden brown and casserole is bubbly.

Nutrition Facts : Calories 477.9, Fat 31.8, SaturatedFat 18.1, Cholesterol 76, Sodium 1102.3, Carbohydrate 41.1, Fiber 3.3, Sugar 9.8, Protein 9.3

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

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

SUMMER SQUASH AND ZUCCHINI SIDE DISH



Summer Squash and Zucchini Side Dish image

I'm trying to cut my risk for cardiac disease by changing the way I eat. This colorful sauteed zucchini and squash side dish is packed with as much nutrition as fresh-picked flavor! -Marlene Agnelly, Ocean Springs, Mississippi

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 yellow summer squash, quartered and sliced
1 medium zucchini, quartered and sliced
1 medium onion, chopped
1 medium sweet red pepper, cut into 1-inch pieces
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon salt-free spicy seasoning blend
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium tomato, chopped

Steps:

  • In a large skillet, saute the yellow squash, zucchini, onion and red pepper in oil for 5 minutes. Add garlic and seasonings; saute 2-3 minutes longer or until vegetables are crisp-tender. Stir in tomato; heat through.

Nutrition Facts : Calories 53 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 104mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

REDUCED CALORIE SUMMER SQUASH AND ZUCCHINI CASSEROLE



Reduced Calorie Summer Squash and Zucchini Casserole image

I usually make the full fat version but we as a family are trying to watch what we eat. So I took my usual version and made some changes. It turned out pretty well.

Provided by Lucky Chef

Categories     Vegetable

Time 1h5m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 7

1 1/2 lbs squash or 1 1/2 lbs zucchini
1 medium onion, chopped
3/4 cup reduced-fat sharp cheddar cheese, shreds
1 egg
1/2 cup 2% low-fat milk
15 low-fat Ritz crackers
salt and pepper

Steps:

  • Split squash and zucchini length wise then cut in to 1/2 inch pieces.
  • Chop onion medium dice.
  • Put all three items in pan cover with water and cook till fork tender.
  • Drain all vegetables put casserole dish.
  • Crush crackers into crumbs and add to vegetables.
  • Mix all other ingredients into the casserole dish with the vegetables.
  • Add salt and pepper to taste.
  • Sprinkle 2 extra crackers crumbled on top.
  • Cover and bake at 325 for 35 minutes.
  • Uncover and bake for 10 minutes more.
  • Remove from oven and let sit for 15 minutes then serve.

Nutrition Facts : Calories 72.8, Fat 2.4, SaturatedFat 1.2, Cholesterol 39.8, Sodium 109.3, Carbohydrate 7, Fiber 1.5, Sugar 4.5, Protein 6.7

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