Squash and Zucchini Casserole Recipe - Allrecipes.com
Squash and Zucchini Casserole Recipe
  • READY IN 50 mins

Squash and Zucchini Casserole

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

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 More Reviews

Most Helpful Positive Review
Jul 04, 2008

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 between each layer" part. Too late to do that. So the second time I made this I kept that in mind. I also did not slice the zuchinni lenthwise the second time, and it was much easier to eat with them sliced as regular slices.

 
Most Helpful Critical Review
Nov 09, 2007

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 really watery when you get ready to serve it. Also, this isn't really ideal for a vegetarian as it is really difficult to call a serving of this a meal, it's more of a side dish. With that being said, it was simple to make, and was tastey. I just needed to bake it again without it being covered so that I could get rid of some juices. It really did taste great. In the future if I make it I'll make it with rice on the bottom.

 
Oct 20, 2005

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.

 
Jul 09, 2005

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!!

 
Jan 11, 2008

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 leftover juice and use it as a soup base or steam my other veggies in it.

 
Oct 17, 2003

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 together in big gooey masses. And not gooey in a good way like a gooey brownie.

 
Oct 17, 2003

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.

 
Jun 17, 2005

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 vegetables!

 

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Nutrition

  • Calories
  • 407 kcal
  • 20%
  • Carbohydrates
  • 14.6 g
  • 5%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 31.9 g
  • 49%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 18.6 g
  • 37%
  • Sodium
  • 721 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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