Cheesy Squash And Zucchini Casserole Recipes

CHEESY ZUCCHINI & SQUASH CASSEROLE

Everyone loves this recipe! Don't skimp on butter or parmesan cheese. I made this one time without frying squash first and didn't use butter, there wasn't any buttery juices which make this casserole. A crowd pleaser and worth the calories!

Provided by Mainely Debbie

Categories Vegetable

Time 2h45m

Yield 10-12 serving(s)

Number Of Ingredients 6

Cheesy Zucchini & Squash Casserole image

Steps:

Slice squash in 1/2 inch slices.
Slice onion into thin slices and then each slice into 4.
Slice tomatoes in half then each half in half and then in half again.
Mix the squash together with the onion and fry on medium heat using 4 tablespoons butter for each batch; I do 4 batches, 1 at a time so you don't overload frying pan; make sure not to brown the squash, cook about 5 minutes each batch, add quarter of tomatoes and mix.
Layer vegetable in a single layer in a large casserole dish that has been sprayed with Pam. Coat the top of vegetables with 4 oz. parmesan cheese, repeat layers ending with parmesan cheese.
Cover and bake in a 350 oven for 2 hours or until squash is done.

Nutrition Facts : Calories 422.9, Fat 32.1, SaturatedFat 19.7, Cholesterol 88.7, Sodium 846.2, Carbohydrate 15.6, Fiber 4.3, Sugar 8.5, Protein 22

Ingredients

8 medium zucchini
8 medium summer squash
1 Spanish onion
3 large tomatoes
16 ounces parmesan cheese
1 cup butter

CHEESY SQUASH CASSEROLE

A creamy and cheesy casserole with summer squash, zucchini, spinach, mushrooms and a buttery cracker crumb topping. It is so cheesy and yummy that you almost forget you're eating vegetables... Worked on my kids, anyway! They couldn't get enough.

Provided by Dawn P.

Categories Fruits and Vegetables Vegetables Squash

Time 1h10m

Yield 10

Number Of Ingredients 19

Cheesy Squash Casserole image

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Melt 1 tablespoon butter in a large saucepan over medium heat. Add zucchini and yellow squash; cover and cook, stirring occasionally, until soft, 6 to 10 minutes. Drain and set aside.
Melt 1 tablespoon butter in another large saucepan. Add mushrooms, onion, and garlic; cook and stir until onion starts to soften, about 5 minutes. Add spinach and saute until wilted, 2 to 3 minutes.
Mix crackers with 1/2 cup melted butter in a medium bowl.
Combine squash mixture, mushroom mixture, tomatoes, pimento peppers, mayonnaise, green onion, oregano, basil, salt, and pepper in a large bowl. Mix well.
Layer 1/2 of the squash mixture in a large casserole dish. Cover with 1/2 of the Cheddar and Parmesan cheeses. Top with 1/2 of the cracker crumbs. Layer remaining squash mixture, cheese, and cracker crumbs on top.
Bake in the preheated oven until cheese is bubbly and cracker crumbs are browned, 20 to 30 minutes.

Nutrition Facts : Calories 529.5 calories, Carbohydrate 32.7 g, Cholesterol 56.2 mg, Fat 40 g, Fiber 2.8 g, Protein 11.5 g, SaturatedFat 15.4 g, Sodium 897.2 mg, Sugar 4.8 g

Ingredients

2 tablespoons butter, divided
2 cups thinly sliced zucchini
2 cups thinly sliced yellow squash
1 (8 ounce) package baby bella mushrooms, sliced
1 small white onion, thinly sliced
2 cloves garlic, minced, or more to taste
1 (5 ounce) package baby spinach leaves
2 cups crushed buttery round crackers (such as Ritz®)
½ cup butter, melted
2 plum tomatoes, seeded and thinly sliced
1 (4 ounce) jar diced pimento peppers, drained
½ cup mayonnaise
¼ cup sliced green onion
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon ground black pepper
1 cup shredded sharp Cheddar cheese
1 cup shredded Parmesan cheese