Zucchini And Summer Squash Casserole Food

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.

ZUCCHINI AND SUMMER SQUASH CASSEROLE

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.

SUMMER SQUASH CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Put a large colander inside a large bowl.
• Melt 2 tablespoons butter in a large skillet over medium heat. Add a third of the squash to the skillet, arrange in a single layer and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Cook, tossing occasionally, until the squash begins to soften and are golden brown spots, about 5 minutes. Transfer to the colander. Repeat 2 more times using 2 tablespoons of butter for each batch and sprinkling with 1/2 teaspoon salt and few grinds of pepper. Transfer each batch to the colander.
• Add 1 tablespoon butter to the skillet along with the pepper and onion and cook, stirring occasionally scraping up any brown bits, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Let cool for 5 minutes then fold into the squash. Transfer the mixture to a 2-quart casserole dish.
• Whisk together the sour cream, eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Fold in the Cheddar, thyme and chives. Pour over the squash making sure that some of the mixture sinks down to the bottom.
• Microwave the remaining tablespoon of butter in a medium bowl until melted. Fold in the crackers and hot sauce. Sprinkle evenly over the squash. Bake until the eggs are cooked through and the crackers are golden brown, 30 to 35 minutes. Let sit for 10 minutes before serving.

ZUCCHINI AND SUMMER SQUASH CASSEROLE

Steps:

• Position a rack in the center of the oven and preheat to 350F degrees. Lightly butter a 13x9-inch or large round (11-inch) baking dish.
• Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the onion and garlic. Cook, stirring occasionally, until tender and just starting to brown, about 10 minutes. Transfer the mixture to a medium bowl.
• Melt another tablespoon of the butter in the skillet, again over medium-high heat. Add the zucchini in a single layer and cook, stirring occasionally, until browned and tender, about 5 minutes per side. Transfer the zucchini to a colander and let it drain over a plate or in your sink. Melt 1 more tablespoon of the butter and add the yellow squash in a single layer and cook in the same manner as the zucchini. Add the yellow squash to the zucchini in the colander. Using a rubber spatula, press gently on the squash mixture to remove excess moisture. Stir the squash into the onion mixture and add 1 cup of the cheddar.
• Add the corn to this mixture.

SUMMER SQUASH, ZUCCHINI, AND CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees. Lightly coat a 9 x 13 inch baking dish with cooking spray.
• In a large skillet over medium heat, melt 2 tablespoons butter. Add the onion and cook for 5 minutes, until translucent. Add the garlic and cook until fragrant, about 30 seconds.
• Add the diced zucchini, squash, and corn to the skillet and cook for 5 minutes, stirring frequently.
• Remove the skillet from the heat and stir in the sour cream, cheddar cheese, salt, and pepper. Pour the mixture into the prepared baking dish.
• In a medium bowl, stir together the herbed stuffing mix, parmesan cheese, and 2 tablespoons melted butter. Sprinkle evenly over the casserole.
• Bake for 40 to 45 minutes, until the casserole is hot and bubbly. Let stand 10 minutes before serving.

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.

ROASTED ZUCCHINI AND SQUASH

Steps:

• Preheat the oven to 425 degrees Farenheit.
• Slice the zucchini and squash into 1/4-inch thick rounds. In a large bowl, mix them with the olive oil, garlic powder, onion powder, oregano, and kosher salt.
• Line two baking sheets with parchment paper. Place the vegetables in a single layer on the baking sheets. Roast for 8 minutes.
• Remove the baking sheets from the oven and sprinkle evenly with the shredded Parmesan cheese. Return the sheets to the oven (on the opposite oven racks) and bake another 7 minutes until tender and the cheese is melted. Serve immediately.

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.

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.

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.

ZUCCHINI CASSEROLE WITH SUMMER SQUASH

Steps:

• In a large saucepan cook the zucchini with onion in a small amount of boiling water for 3-5 minutes or until tender crisp. Drain well.
• In a large bowl combine soup and sour cream. Stir in the carrot. Fold in the zucchini mixture and set aside. In a medium bowl toss together the stuffing and melted butter. Sprinkle half of the stuffing mixture into an ungreased 2 quart rectangular baking dish. Top with vegetable mixture. Sprinkle with remaining stuffing mixture.
• Bake at 375°F for 25-30 minutes.

SPIRALIZED ZUCCHINI & SUMMER SQUASH CASSEROLE

Steps:

• Position a rack in the top position of oven; preheat broiler to high.
• Combine ricotta, Parmesan, basil, garlic and 1/4 teaspoon pepper in a medium bowl. Set aside.
• Using a spiral vegetable slicer or a vegetable peeler, cut summer squash lengthwise into long, thin strands or strips. Stop when you reach the seeds. You should have about 6 cups of "noodles." Place them on a cutting board and shape into an even 10-inch square. Cut the square into quarters. Transfer each "nest" to a 9-by-13-inch broiler-safe pan (or similar size 3-quart baking dish). Repeat with zucchini. Arrange the zucchini nests in an alternating pattern with the summer squash.
• Drizzle the nests with oil and season with salt and the remaining 1/4 teaspoon pepper. Make a well in the center of each and spoon in about 2 tablespoons filling.
• Broil the nests until browned in spots, 6 to 8 minutes. Serve warm.

HEALTHY SUMMER SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cut yellow squash and zucchini into thin, ¼-inch slices.
• Sprinkle ½ teaspoon salt over the zucchini and squash slices. Let sit for 10 minutes and then dab to remove excess moisture with a paper towel.
• Spray a 9-inch square baking dish with non-stick cooking spray.
• Alternatively, overlap the zucchini and squash in a row. (See pictures.) You should be able to form 4 rows.**
• Drizzle olive oil over the zucchini and squash and then sprinkle with salt and pepper.
• In a small bowl combine Parmesan cheese, breadcrumbs, and garlic powder. Toss to combine and then sprinkle over the zucchini and squash.
• Cover baking dish with aluminum foil and bake in preheated oven for 30 minutes.
• Remove foil and turn heat to a High broil. Broil for an additional 5-7 minutes, or until breadcrumb topping starts to turn a golden brown.
• Serve immediately with fresh parsley and enjoy!

KETO SUMMER SQUASH AND ZUCCHINI GRATIN

Steps:

• Preheat the oven to 450°F (230°C). Grease a 2-quart baking dish with 2 teaspoons of the olive oil.
• In a large skillet, heat the remaining olive oil over medium heat. Add the zucchini, squash, onion powder, 3/4 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 6 to 8 minutes.
• Add the dried thyme, cream, and cream cheese and cook until thickened, 3 to 4 minutes. Remove skillet from heat; stir in 1/4 cup of the Parmesan.
• Spoon the mixture into a shallow 2-quart baking dish.
• In a small bowl, combine the remaining Parmesan cheese with the pork panko and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Sprinkle the squash with the Parmesan-panko mixture and bake until the top is golden brown and bubbling, about 10 minutes. Serve right away.

SQUASH STUFFING CASSEROLE

Steps:

• Preheat oven to 350 F
• In a large sauce pan, add squash and zucchini with enough water to cover the top of them and bring to a boil on medium-low heat
• Cover pan with lid and boil until just tender - about 6 minutes
• Drain well and set squash aside
• In a large bowl, combine boxed stuffing mix, finely diced onion, cream of mushroom soup and sour cream and stir well
• Add squash and zucchini into stuffing mixture and stir
• Grease an 8x11 casserole dish and pour mixture inside, topping with cheddar cheese
• Bake for 25-30 minutes, or until thoroughly heated throughout
• Enjoy!

ZUCCHINI AND SUMMER SQUASH CASSEROLE RECIPE

Steps:

• Gather the ingredients.
• Heat oven to 350 F. Butter a 2- to 2 1/2-quart baking dish.
• Wash the squash and then trim and discard the ends. Quarter the squash lengthwise and then cut them into 1/2-inch pieces.
• Transfer the squash pieces to the prepared baking dish. Sprinkle the squash with the 3/4 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper.
• Combine the chicken broth with the minced garlic and pour over the squash.
• Cut the butter into small pieces. Dot the casserole with the butter and then sprinkle with the breadcrumbs and Parmesan cheese.
• Cover the baking dish tightly with foil and bake for 35 minutes.
• Uncover and bake for about 15 to 20 minutes longer, until the topping has browned and the squash is fork-tender.

ZUCCHINI, SQUASH, ONION & CHEESE CASSEROLE RECIPE - (4.1/5)

Steps:

• Heat olive oil in a large pan over medium heat, add garlic and onion and saute up, stirring occasionally (careful not to burn the garlic) until softened about 6 to 8 minutes. Add zucchini and squash to the same pan and continue cooking, stirring occasionally until softened, about 12 minutes. Add fresh grated nutmeg, pinch of salt and pepper and stir in well. Remove from heat and place contents of the pan into a large bowl to let cool slightly. Preheat oven to 375°F. Stir in your 2 1/2 cups cheese and 1/3 cup panko until well combined. Add contents of bowl to a glass casserole dish (8x8) At this point taste test for salt and pepper - add some only if needed. sprinkle the top with the remaining panko and Parmesan cheese. Drizzle with just a touch of olive oil. Place in the oven and bake about 10 minutes or until is gets bubbly around the edges. Turn on broiler and broil (keeping a close eye) an additional 3 to 4 minutes until slightly browned on top. Remove from the oven and let sit about 10 minutes before serving. Garnish with fresh chopped Italian parsley and enjoy