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.

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

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

YELLOW SQUASH CASSEROLE



Yellow Squash Casserole image

Famed 18th-century naturalist John Bartram once pronounced a dish of boiled squash "poor entertainment." Some preparations still merit that memorable epitaph, but this souffle-like casserole of summer squash can take an Oscar on any stage. The common crookneck variety suggested in the recipe is one of our oldest domesticated squashes, probably native to New Jersey, according to William Woys Weaver in Heirloom Vegetable Gardening (1997).

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 11

1 3/4 pounds crookneck yellow squash or other yellow summer squash
1/4 pound zucchini or additional yellow summer squash
1/2 cup coarse-chopped carrots
1/4 cup (1/2 stick) unsalted butter
1 large onion, preferably yellow, chopped
1 plump garlic clove, minced
1 1/4 cups saltine or Ritz cracker crumbs
1/2 cup grated mild to medium Cheddar cheese
Hot pepper sauce, such as Tabasco
Salt and freshly milled black pepper
2 eggs, lightly beaten

Steps:

  • Preheat the oven to 350 degrees F. Butter a medium baking dish.
  • Slice the yellow squash and zucchini lengthwise into quarters, then cut into 1/2-inch-thick wedges. Place the yellow squash, zucchini and carrots in a saucepan, barely cover with water and salt well. Bring to a boil; reduce the heat to medium and cover. Cook about 20 minutes, until the vegetables are very soft.
  • Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat. Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes. Add the garlic and cook an additional minute. Scrape the mixture into a mixing bowl. Wipe out the skillet, return it to medium-low heat, and add to it the remaining tablespoon of butter. Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.
  • Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl. Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce. Salt and pepper generously to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted cracker crumbs over the top. Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.

ZUCCHINI AND SUMMER SQUASH CASSEROLE



Zucchini and Summer Squash Casserole image

Provided by Emeril Lagasse

Categories     side-dish

Time 1h30m

Yield 10 servings

Number Of Ingredients 13

1 1/2 tablespoons unsalted butter, divided
2 tablespoons olive oil
1 cup chopped onions
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon minced garlic
2 pounds summer squash (about 6 medium), sliced into thin rounds
2 pounds zucchini (about 6 medium), sliced into thin rounds
1 teaspoon finely chopped fresh thyme leaves
3 large eggs
1/4 cup heavy cream
1 cup crushed butter crackers
1/2 cup grated Parmesan cheese, optional

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.

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

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

ZUCCHINI AND YELLOW SQUASH GRATIN



Zucchini and Yellow Squash Gratin image

Panko is an innovative Japanese flaky riff on breadcrumbs. It makes an excellent crusty topping for gratins like this one and macaroni and cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 30m

Number Of Ingredients 9

2 tablespoons butter
2 medium zucchini (about 7 ounces each), sliced crosswise 1/4 inch thick
2 medium yellow squash (about 7 ounces each), sliced crosswise 1/4 inch thick
2 shallots, minced
2 garlic cloves, minced
Coarse salt and ground pepper
1/2 cup heavy cream
1 cup panko
1/2 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 328 g, Fat 20 g, Fiber 3 g, Protein 11 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

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.

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

GRATIN OF ZUCCHINI AND YELLOW SQUASH



Gratin of Zucchini and Yellow Squash image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

2 small zucchini, about 3/4 pound
2 small yellow squash, about 3/4 pound
2 tablespoons olive oil
1/2 cup finely chopped onion
2 teaspoons finely chopped garlic
2 sprigs fresh thyme, chopped, or 1/2 teaspoon dried
Salt and freshly ground pepper to taste
3 medium-size ripe tomatoes, cored and cut into thin slices
2 tablespoons basil leaves cut into small strips
2 tablespoons freshly grated Parmesan cheese

Steps:

  • Preheat the broiler.
  • Rinse the zucchini and squash and pat them dry. Trim off the ends but do not peel them. Slice them in thin slices crosswise.
  • Heat 1 tablespoon olive oil in a nonstick skillet and when hot add the zucchini, squash, onion, garlic and thyme. Saute over high heat, shaking the pan and tossing the vegetables gently. Add salt and pepper and cook for a total of 5 minutes.
  • Spoon the mixture into a casserole or baking dish. Smooth the top and arrange the sliced tomatoes in a circular pattern to cover the top. Add salt and pepper and sprinkle with the strips of basil leaves and the cheese. Drizzle the remaining oil over all.
  • Place under the broiler for 3 to 4 minutes or until light brown.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 9 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 701 milligrams, Sugar 5 grams

YELLOW SQUASH CASSEROLE



Yellow Squash Casserole image

Tender squash, gooey cheese and crunchy crackers make this a memorable side dish or a hearty main course. This is a great dish that can be made with low-fat ingredients and is still just as good!

Provided by ROSECART

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 50m

Yield 10

Number Of Ingredients 10

4 cups sliced yellow squash
½ cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
¾ cup milk
¼ cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
  • In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
  • Bake in preheated oven for 25 minutes, or until lightly browned.

Nutrition Facts : Calories 195.7 calories, Carbohydrate 10.3 g, Cholesterol 68.8 mg, Fat 14.8 g, Fiber 1.3 g, Protein 6.1 g, SaturatedFat 7.7 g, Sodium 463.5 mg, Sugar 1.7 g

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HEALTHY ZUCCHINI AND SQUASH CASSEROLE RECIPE - EVOLVING TABLE
2019-05-21 Layer the zucchini and yellow squash. Alternate the zucchini and yellow squash in a 9-inch square baking dish. (Steps 1 and 2 above.) Sprinkle with remaining salt and pepper. Lightly season the layered squash (Step 3 above.) Whisk together breadcrumbs, Parmesan cheese, and garlic powder. Then evenly shake it over the zucchini and squash.
From evolvingtable.com
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SUMMER SQUASH CASSEROLE - EASY SIDE DISH RECIPES
2021-01-28 Melt 4 tablespoons butter and mix with remaining panko mixture. Arrange half of the zucchini and squash in the baking dish on top of the bread crumbs. Sprinkle with 1/4 cup panko mixture and top with onion and olive mixture. Arrange remaining zucchini and squash on top and cover with foil. Bake casserole for 10 minutes.
From saltysidedish.com
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CHEESY YELLOW SQUASH AND ZUCCHINI CASSEROLE - THE FARMWIFE CRAFTS
2020-06-09 Preheat oven to 350 degrees and grease a 9x13 pan. Dice the yellow squash and zucchini and place in a large bowl. In a separate bowl, mix together the onion powder, cream of chicken soup, mayonnaise, eggs, cheese, salt and pepper. Pour over the squash and zucchini and toss until well coated. Pour in greased 9x13 pan.
From farmwifecrafts.com
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ZUCCHINI, SQUASH, AND CORN CASSEROLE RECIPE | SOUTHERN LIVING
Step 2. Melt 2 Tbsp. butter in a skillet over medium-high heat; add onion, and sauté 10 minutes or until tender. Add garlic, and sauté 2 minutes. Step 3. Stir together squash, onion mixture, corn, next 6 ingredients, and 1/2 cup each breadcrumbs and Asiago cheese just until blended.
From southernliving.com
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ZUCCHINI AND SQUASH CASSEROLE - PAULA DEEN MAGAZINE
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.
From pauladeenmagazine.com
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ZUCCHINI & YELLOW SQUASH CASSEROLE - SIDE DISH RECIPES
You can never have too many side dish recipes, so give Zucchini & Yellow Squash Casserole a try. This recipe serves 6. One portion of this dish contains around 8g of protein, 34g of fat, and a total of 377 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of salt, butter, zucchini, and a handful of ...
From fooddiez.com
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YELLOW SUMMER SQUASH CASSEROLE RECIPE - THE SPRUCE EATS
2021-09-02 2 medium yellow summer squash. 1 teaspoon kosher salt, plus more to taste. 1 small onion. Freshly ground black pepper, to taste. 1 large egg. 1 teaspoon sugar. 3/4 cup shredded Cheddar cheese, divided. 1/2 cup mayonnaise. 4 tablespoons melted butter, divided, plus more for the casserole dish.
From thespruceeats.com
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Top Asked Questions

How to cook zucchini and squash casserole?
Easy Zucchini and Squash Casserole 1 Preheat oven to 400°. Spray a 13x9-inch baking dish with cooking spray. 2 In a large bowl, toss together squash, zucchini, salt, and pepper. Arrange half squash and zucchini in a single layer in prepared pan. ... 3 Bake for 45 minutes. Uncover and bake 15 minutes more or until golden brown.
What to do with yellow squash and zucchini?
Yellow squash and zucchini are baked in the oven to perfection with a crispy crust made from Parmesan cheese and breadcrumbs. This easy casserole is amazing for Summer picnics and potlucks, and makes the perfect side dish for any holiday dinner!
What is the best way to bake a spaghetti squash casserole?
Arrange ½ of the squash mixture over the cream sauce, then sprinkle with 1 cup of the mozzarella cheese and ⅓ cup of the parmesan cheese; repeat the layers a second time. Finally, sprinkle panko crumbs over the top and drizzle with olive oil. Bake. Bake the assembled casserole for 30 to 35 minutes, or until the top is golden brown.
What are the ingredients in a zucchini and yellow squash bread recipe?
Ingredients 1 2 lbs summer squash zucchini and yellow squash, cut into ¼-inch slices 2 2 ½ Tbsp olive oil 3 1 ¼ tsp salt divided 4 ½ tsp pepper 5 ⅓ cup Parmesan cheese* grated 6 ⅓ cup Panko breadcrumbs gluten-free 7 ¼ tsp. garlic powder 8 2 Tbsp fresh parsley finely chopped

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