Squash and Zucchini Casserole

Squash and Zucchini Casserole

80
Ann Marie 4

"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."
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Ingredients

50 m servings 407 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 407 kcal
  • 20%
  • Fat:
  • 31.9 g
  • 49%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 18.6 g
  • 37%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 721 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

80
  1. 107 Ratings

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Most helpful positive review

This is a very delicious dish. I have made it twice. The first time I made it, I followed the instructions and layered the squash, zuchinni, onion, and tomatoes. Then I read the "pats of butter ...

Most helpful critical review

A few things, this recipe yields far more than 5 servings, as I ended up having to go to a second casserole dish. Also, do not cover it as the juices won't evaporate and therefore it will be rea...

This is a very delicious dish. I have made it twice. The first time I made it, I followed the instructions and layered the squash, zuchinni, onion, and tomatoes. Then I read the "pats of butter ...

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 zuc...

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 ...

Very yummy! I made a few changes for our family's taste. I used Mozzarella cheese instead of Ricotta, used half the amount of butter and sprinkled garlic powder on each layer. I save the left...

A few things, this recipe yields far more than 5 servings, as I ended up having to go to a second casserole dish. Also, do not cover it as the juices won't evaporate and therefore it will be rea...

YUCK! I too used all fresh vegetables from my garden but found this disgusting. It was way too watery, even though I used 1/2 the butter recommended. It was bland and the cheese clumped toget...

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.

This was delicious! I was concerned that there would not be much flavor because of the few ingredients, but it was just the right amount of flavoring. A great way to get rid of fresh summer ve...

We loved this recipe. I substituted the romano cheese with Asiago and it was delicious. I also sprinkeld some bread crumbs on the top for a little more texture.