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Squash and Zucchini Casserole

SUBMITTED BY: Ann Marie      PHOTO BY: ORGANIZEDSOUND

"Here's a vegetable casserole that's great as a summer meal. You might want to put a cookie sheet or something under this dish as it bakes, because it sometimes bubbles over."
PREP TIME  20 Min
COOK TIME  30 Min
READY IN  50 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 medium yellow squash
  • 2 large zucchini
  • 1 Vidalia onions, thinly sliced
  • 2 large tomatoes, sliced
  • 2 cups grated Romano cheese
  • 1/2 cup butter, divided
  • salt and pepper to taste

DIRECTIONS

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Continue this layering process until all the vegetables are used up and top this off with the remaining butter and cheese.
  4. 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 20, 2005 by WarringEagle
I cut way down on the cheese and used no butter, and this still turned out delicious. I'm not even really a fan of zucchini - I made it for my husband as he likes it - and now I finally like zucchini, too! I also recommend using a can of stewed tomatoes in addition to one fresh tomato. It's a very nice blend of veggie flavors.

8 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 9, 2005 by Mrs S
Absolutely fabulous!! My husband and I made this dish with the veggies we picked up from the farmer's market. We had to substitute a few items like sweet onion rather than Vidalia and Cheddar instead of Romano. We sprinkled some bread crumbs on top for a little crunch and it turned out wonderfully!!

6 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 17, 2003 by EASTMAN
The adults in my family loved this recipes. I was able to use our own home grown squash,zucchini,onion, and tomatoes. The mixtures of favor when you take a bite is wonderful.

5 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 5

Amount Per Serving

Calories: 406

  • Total Fat: 31.9g
  • Cholesterol: 99mg
  • Sodium: 772mg
  • Total Carbs: 14.4g
  •     Dietary Fiber: 4.5g
  • Protein: 18.6g

VIEW DETAILED NUTRITION

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