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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."
Squash and Zucchini Casserole Recipe
RECIPE RATING:
This recipe has been rated 44 times with an average star rating of 4.0
Read Reviews (31)
PREP TIME  20 Min
COOK TIME  30 Min
READY IN  50 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 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

What to Drink?
Wine Sauvignon Blanc

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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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.05 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... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.05 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... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed on Jul. 4, 2008 by Wanda Johns 
This is a very delicious dish. I have made it twice. The first time I made it, I followed the... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 4.05 star rating.
Reviewed on Oct. 17, 2003 by BESARO 
YUCK! I too used all fresh vegetables from my garden but found this disgusting. It was way... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed on Jan. 11, 2008 by Sarah 
Very yummy! I made a few changes for our family's taste. I used Mozzarella cheese instead of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.05 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... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.05 star rating.
Reviewed on Nov. 9, 2007 by HHOAL 
A few things, this recipe yields far more than 5 servings, as I ended up having to go to a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed on Jul. 24, 2004 by MARGX2 
We loved this recipe. I substituted the romano cheese with Asiago and it was delicious. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed on Jun. 17, 2005 by MBC 
This was delicious! I was concerned that there would not be much flavor because of the few... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed on Dec. 18, 2006 by Katie723 
This was pretty good, although it tasted a little bland to me. I made a few changes to the... MORE

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Nutritional Information
Squash and Zucchini Casserole

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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