Zucchini Summer Squash Cake Casserole Recipes

Steps:

• 1. Preheat oven to 350 degrees F. Spray a 9" x 2" round cake pan. Set it aside. (The pan needs to be at least 2" deep to prevent spill-overs.)
• 2. Add the Zucchini, Squash and Onion to a large mixing bowl.
• 3. Add the Mayonnaise to the bowl.
• 4. Break the eggs into the bowl.
• 5. Add the Baking Mix to the bowl.
• 6. Add the cheese to the bowl.
• 7. Add the salt and pepper to the bowl.
• 8. Stir everything together. Leave no lumps. Make sure all of the vegetables are moistened with the mixture.
• 9. Pour the contents of the bowl into the prepared pan. Smooth the top evenly.
• 10. Place the pan in the oven (rack should be in the upper third of the oven) and bake on 350 for 45 to 55 minutes. The top will be golden brown and a knife will come out clean when inserted into the middle.
• 11. Carefully remove from the oven and allow to cool in the pan 10-15 minutes before cutting. Can be cut into 4 large servings or 8 smaller wedges.
• 12. Refrigerate leftovers. Reheat the smaller wedges in the microwave for 30 seconds (for 1 serving.)

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1/2 tablespoon butter.
• Heat the olive oil and the remaining 1 tablespoon butter in a medium pot over medium-high heat. Add the onions, salt, and black pepper and cook until the onions are soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the squash and zucchini and cook until tender, stirring occasionally, about 20 minutes. Stir in the thyme and remove from the heat. Using a slotted spoon, transfer the vegetables to the prepared baking dish, reserving the cooking liquid.
• Combine the eggs and cream in a medium bowl and whisk to blend. Gradually whisk the reserved cooking liquid into the egg mixture. When all the cooking liquid is incorporated, pour the mixture over the vegetables in the baking dish. Using a spoon, gently shift the vegetables around so the egg mixture is evenly distributed. Bake until the mixture sets, about 30 minutes. Remove from oven and sprinkle first with the crackers and then with the Parmesan, if using, and return to the oven. Bake until golden brown, 10 to 15 minutes.

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.

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.