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.
SHANNON K NADEAU
Squash and Zucchini Casserole is fast, healthy, and delicious making it the perfect side dish all summer long.
Provided by Shannon
Categories Side Dish
Time 40m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 169 kcal, Carbohydrate 8 g, Protein 6 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 13 mg, Sodium 1417 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
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
SUMMER SQUASH BAKE
Get a taste of summer with this Summer Squash Bake. Fresh zucchini and yellow squash team up in this super easy and super cheesy Summer Squash Bake.
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Cook zucchini and yellow squash in large skillet sprayed with cooking spray on medium heat 5 min. or until crisp-tender, stirring frequently. Remove from heat.
- Whisk eggs and dressing in large bowl until blended. Stir in Parmesan. Add zucchini mixture and all remaining ingredients; mix lightly. Spoon into 8-inch square baking dish.
- Bake 35 to 40 min. or until center is set and edges are lightly browned.
Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g
SUMMER SQUASH AND ZUCCHINI SIDE DISH
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
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
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
SQUASH AND ZUCCHINI CAKES (PAULA DEEN RECIPE)
I got this recipe from Paula Deen's magazine. I just picked some zucchini and yellow squash from the garden and plan to make this tonight. Looks good.
Provided by mary winecoff
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Grate zucchini and squash with a fine grater.
- Press between paper towels to remove excess moisture.
- In a medium bowl, combine grated zucchini and squash and the next 7 ingredients.
- Shape mixture into 2 inch patties, pressing together firmly.
- In a large skillet, melt butter over medium heat.
- Cook squash and zucchini cakes 3 to 4 minutes per side, or until lightly browned.
Nutrition Facts : Calories 326.1, Fat 22.3, SaturatedFat 13.2, Cholesterol 90.6, Sodium 720.9, Carbohydrate 21.2, Fiber 3.1, Sugar 5.1, Protein 12.5
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