Italian Squash And Zucchini Casserole Recipes

Steps:

• In a large skillet, cook zucchini in 1 tablespoon oil 5-6 minutes or until tender; drain and set aside. In the same skillet, saute the onion and garlic in remaining oil for 1 minute. Add the tomatoes, basil, oregano, garlic salt and pepper; simmer, uncovered, for 10 minutes. Remove from the heat; gently stir in zucchini. , Place in an greased 13-in. x 9-in. baking dish. Top with stuffing mix; sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake, uncovered 10 minutes longer or until cheese is melted.

Steps:

• In large skillet saute garlic and onions on medium heat in the dressing for 5 minutes.
• Add the seasonings and all the veggies except the tomatoes and saute another 5 minutes.
• Add cans of tomatoes undrained and bring to a boil.
• Reduce heat to low, cover and let simmer about 10 minutes or until vegetables are slightly tender.
• Pour into a glass casserole dish.
• Sprinkle with cheese.
• Crush saltines by hand over top of the casserole
• Bake at 350 for 30 minutes.

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, toss all of the ingredients together until well coated.
• Pour onto a rimmed baking sheet in a single layer and bake until a light crunchy coat forms on vegetables (about 25 minutes).

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.