Summer Squash Casserole With Bacon Recipes

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SUMMER SQUASH CASSEROLE

A delicious, slightly healthier version of a squash casserole that's delicious. The warm, tender vegetables have a lovely fresh flavor that balances the smoky bacon. We liked the crunchy texture and flavor fried onions on top add. Add this to your menu when you have zucchini and yellow summer squash.

Provided by Cheryl Kopcak

Categories     Casseroles

Time 1h15m

Number Of Ingredients 10



Summer Squash Casserole image

Steps:

  • 1. Preheat oven to 400 degrees.
  • 2. Slice all vegetables and set aside. Slice squashes & tomatoes about 1/4-1/2" thick. Onions should be very thinly sliced.
  • 3. Spray a large, oven-safe casserole dish or 13x9 baking pan with non-stick spray. Begin layering (lasagna style), first squash, then tomatoes.
  • 4. Next, the onions and 3 strips of bacon.
  • 5. Sprinkle with a pinch of the dried parsley, then a couple of Tbsp of the grated cheese. Salt and pepper to taste, being careful not to over salt as the bacon will add saltiness as well.
  • 6. Continue layering as above finishing with a top layer of squash. Usually, depending on the size of your baking dish, there will be 2 complete layers, and then the final layer of squash. Top that layer of squash with remaining grated cheese, 4 slices of bacon, a bit of parsley, and a pinch of salt and pepper. Cover with aluminum foil, or casserole dish cover, and bake in preheated oven for about 35-40 minutes, or until squash is tender when checked with a fork.
  • 7. Uncover and top with French's onions. Bake an additional 5-8 minutes until the top is golden brown.
  • 8. Cut into squares with a sharp knife for easy serving.
  • 9. *Make sure the skins on the squash or still tender and EASILY pierced with a fingernail. If not, the casserole will not be as soft and tender when cooked.
  • 10. **To make this recipe vegetarian, omit the bacon and substitute imitation bacon-flavored bits (You'll need about a half cup) for in between the layers and the top. Also, in each layer, and on top, add 2-3 tsp. of soy-based "butter" in small dabs throughout the layers and top. It just does not taste the same without a little bit of "fat".

2 medium (10-12 in.) zucchini*
2 medium sized, yellow summer squash*
1 medium onion, thinly sliced
4 Roma or other plum style tomatoes, sliced
8 slices lean bacon (can use turkey bacon, as well)**
1- 1/2 c Romano cheese, grated (or parmesan)
2 tsp dried parsley flakes
salt & pepper, to taste
1 can(s) French's Fried Onions for topping (optional) (small 2.8 oz)
Pam or other pan coating spray

SAVORY SUMMER SQUASH WITH BACON

I love squash but wanted a new recipe with fewer calories. I did a search on flavorful ingredients and came up with a bunch of pasta recipes. So I thought, why not substitute yellow squash for pasta? And it worked! All the ingredients can be prepared in advance and refrigerated until ready to cook. Long, slender young squash make for the best texture.

Provided by Katrinika

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 40m

Yield 4

Number Of Ingredients 10



Savory Summer Squash with Bacon image

Steps:

  • Place 2 paper towels on a microwave-safe plate; add bacon and top with another paper towel. Cook in microwave on high until some grease is absorbed, about 30 seconds.
  • Transfer bacon to a deep skillet and cook over medium-high heat, stirring often, until crisp, 5 to 10 minutes. Lower heat to medium; stir garlic into bacon and cook until fragrant, about 30 seconds. Add onion; cook and stir until onion is slightly translucent and still firm, about 5 minutes.
  • Mix squash into onion-bacon mixture; cook and stir until squash is slightly softened, about 5 minutes. Add artichoke hearts; cook until heated through, 2 to 3 minutes. Add capers and rosemary; cover skillet and cook, stirring often, until squash is softened but firm to the bite, about 5 more minutes. Season with salt and white pepper.

Nutrition Facts : Calories 128.5 calories, Carbohydrate 13.5 g, Cholesterol 7.4 mg, Fat 6.8 g, Fiber 5.2 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 330.2 mg, Sugar 1.4 g

3 slices bacon, cut into 1/2-inch pieces
1 tablespoon olive oil
1 clove garlic, minced
1 sweet onion, chopped
2 pounds yellow squash, cut into bite-size pieces
4 pickled artichoke hearts, chopped
2 tablespoons capers with liquid, or more to taste
½ teaspoon crushed fresh rosemary leaves
salt to taste
ground white pepper to taste

SUMMER SQUASH CASSEROLE

Provided by Virginia Willis

Time 55m

Yield 8 servings

Number Of Ingredients 11



Summer Squash Casserole image

Steps:

  • Preheat the oven to 350 degrees F. Brush an ovenproof casserole dish with oil.
  • Bring a pot of water to a rolling boil over high heat. Place the yellow squash and onions in a steamer basket and set over the boiling water; steam until the squash is just tender. Repeat with the zucchini and steam until just tender. (You can also place all of the vegetables in a microwave-safe bowl and zap it until tender, about 4 minutes, depending on the strength of your microwave.) Transfer the vegetables to a large bowl.
  • Heat the canola oil in a saucepan over medium heat. Add the flour and stir until very pale brown. Add the milk and whisk until smooth. Bring to a boil over high heat, then remove from the heat. Add 1 cup of the cheese and stir into the sauce. Taste and adjust for seasoning with salt and pepper.
  • Pour the sauce over the squash and onions; stir to combine. Add the eggs, half of the breadcrumbs and the herbs and stir to combine. Transfer the mixture to the prepared casserole. Combine the remaining 1/2 cup breadcrumbs and 1/4 cup cheese and sprinkle on top of the squash mixture.
  • Bake until firm and brown on top, 30 minutes. Remove to a rack to cool slightly before serving.

1 tablespoon canola oil, plus more for the dish
3 yellow squash, sliced 1/4 inch thick (about 1 pound)
1/2 sweet onion, chopped
4 zucchini squash, sliced 1/4 inch thick (about 1 pound)
1 tablespoon all-purpose flour
1 cup lowfat milk
1 1/4 cups grated Cheddar
Coarse kosher salt and freshly ground black pepper
2 large eggs, lightly beaten
1 cup panko breadcrumbs
1/4 cup chopped mixed fresh herbs such as parsley, chives and basil

SQUASH CASSEROLE WITH CHEESE AND BACON

Make and share this Squash Casserole With Cheese and Bacon recipe from Food.com.

Provided by CookinMamaof3

Categories     Vegetable

Time 55m

Yield 12 serving(s)

Number Of Ingredients 9



Squash Casserole With Cheese and Bacon image

Steps:

  • Preheat oven to 350.
  • Cut squash into cubes and boil with onion until tender. Drain well and mash.
  • Add remaining ingredients, except for enough cheese and cracker crumbs to top, and mix well.
  • Pour into buttered casserole dish and top with remaining cheese and cracker crumbs.
  • Bake at 350 for 30 minutes or until brown and bubbly.
  • Let stand 5 minutes before serving.

Nutrition Facts : Calories 289.2, Fat 17.8, SaturatedFat 9.3, Cholesterol 78.2, Sodium 290.1, Carbohydrate 20.9, Fiber 1.6, Sugar 2.6, Protein 11.8

5 -6 medium squash
1 large onion, chopped
6 slices bacon, cooked and crumbled
2 cups cracker crumbs
2 1/2 cups cheddar cheese
1 cup milk
2 eggs, beaten
3 tablespoons butter
salt and pepper

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