ZUCCHINI AND SUMMER SQUASH CASSEROLE
Cooking the squash in the skillet before assembly and baking adds flavor and more importantly, softens the squash so you can press out some of the moisture before baking. Even though the squash is browned in melted butter, when you press out the moisture, most of the butter goes with it so there's not much in the finished casserole.
Provided by Good Dinner Mom
Categories Side Dish
Time 1h10m
Number Of Ingredients 15
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
Squash and Zucchini Casserole is a delicious Southern side dish made with yellow squash, zucchini, and fresh corn with a crunchy breadcrumb and Parmesan cheese topping. Served hot and bubbly, this cheesy casserole is the perfect way to use up an abundance of Summer squash.
Provided by Sheila Thigpen
Categories Vegetables & Sides
Time 1h
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 g, Calories 274 kcal, Carbohydrate 21 g, Protein 11 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 42 mg, Sodium 512 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 7 g
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.
Nutrition Facts : Calories 143 kcal, Carbohydrate 12 g, Cholesterol 24 mg, Fiber 3 g, Protein 4 g, SaturatedFat 6 g, Sodium 362 mg, Sugar 5 g, Fat 10 g, ServingSize Serves 6, UnsaturatedFat 0 g
SUMMER ZUCCHINI CASSEROLE
If you have lots of zucchini in the garden, then this is a great way to use them. It's different, but very tasty. It's so good that even my picky children like to eat it.
Provided by HIGHROAD
Categories Fruits and Vegetables Vegetables Squash
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Boil the zucchini and onion in water for 5 minutes; drain well. In a medium bowl, combine the soup, sour cream and carrots. Stir in the zucchini and onion and mix well.
- In a separate medium bowl, combine the butter and stuffing mix. Spread half of this mixture into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture over the stuffing, then top off with the other half of the stuffing.
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until stuffing is golden brown.
Nutrition Facts : Calories 610.6 calories, Carbohydrate 51.5 g, Cholesterol 92.8 mg, Fat 41.4 g, Fiber 4.8 g, Protein 11.7 g, SaturatedFat 23.7 g, Sodium 1250.9 mg, Sugar 9.7 g
ZUCCHINI AND SUMMER SQUASH CASSEROLE
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
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
ZUCCHINI & YELLOW SQUASH CASSEROLE
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
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.
SQUASH AND ZUCCHINI CASSEROLE
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
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
REDUCED CALORIE SUMMER SQUASH AND ZUCCHINI CASSEROLE
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
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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