Best Baked Zucchini Squash Recipes

BAKED ZUCCHINI & SQUASH

Baked Zucchini & Squash image

Make and share this Baked Zucchini & Squash recipe from Food.com.

Provided by catalinacrawler

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 medium zucchini
1 yellow squash
2 tablespoons butter, melted
1 tablespoon oregano
1/4 cup parmesan cheese
salt & pepper

Steps:

preheat oven to 350 degrees.
slice zucchini into ¼ slices.
in a bowl, toss with melted butter & oregano.
spray a baking sheet with pam and arrange zucchini in a single layer.
sprinkle with parmesan and bake for 30 minutes. season to taste with salt & pepper.

KATE'S BAKED ITALIAN SAUSAGE ZUCCHINI YELLOW SQUASH RIGATONI

Kate's Baked Italian Sausage Zucchini Yellow Squash Rigatoni image

Baked rigatoni topped with Italian sausage meat sauce, sautéed zucchini and yellow squash, melted ricotta and mozzarella cheeses, and a Parmesan garlic breadcrumb topping. This is a complete meal of protein, healthy veggies, and whole grains all in one baked dish.

Provided by Garden Gate Kate

Categories One Dish Meal

Time 2h

Yield 1 casserole, 16 serving(s)

Number Of Ingredients 37

Ingredients

extra virgin olive oil
1 large onion, chopped
1 lb mild Italian turkey sausage
1 lb ground beef (or additional 1 lb mild Italian turkey sausage)
4 garlic cloves, minced
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (15 ounce) cans diced tomatoes
2 cups water
1 tablespoon dried basil
2 bay leaves
3/4 teaspoon red pepper flakes
1/2 teaspoon black pepper
salt, to taste
1 1/2 teaspoons sugar
1/4 cup white wine (optional)
2 tablespoons fresh parsley, chopped
3 zucchini, sliced in 1/2 inch rounds
3 yellow squash, sliced in 1/2 inch rounds
garlic powder
onion powder
salt and black pepper
extra virgin olive oil
2 cups breadcrumbs (I grind 5 slices of whole wheat bread in a food processor)
1/2 teaspoon dried marjoram or 1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sugar
1/4 teaspoon black pepper
salt, to taste
2 tablespoons extra virgin olive oil
1 cup parmesan cheese
16 ounces penne rigate (I use whole wheat Penne Rigate, any kind of tube or spiral pasta will be fine)
16 ounces ricotta cheese
12 ounces mozzarella cheese, shredded
2 -3 eggs
1/4 teaspoon black pepper

Steps:

ITALIAN SAUSAGE MEAT SAUCE: Caramelize onion in olive oil. Remove casings from sausage and add sausage and ground beef to pan breaking into bits and browning. Add garlic and sauté two minutes more. Stir in crushed tomatoes, tomato paste, diced tomatoes, water, basil, bay leaves, red pepper flakes, black pepper, salt, sugar, and wine. Boil and simmer, covered, for at least 40 minutes up to 3 hours. Add chopped parsley to Meat Sauce during the last 15 minutes of simmering sauce.
SAUTEED SQUASH: Sprinkle squash with garlic powder, onion powder, salt and pepper. Sauté squash in olive oil until browned on both sides. Transfer to drain on plates lined with paper towels.
PARMESAN GARLIC BREADCRUMB TOPPING: Combine breadcrumbs, marjoram or oregano, garlic powder, onion powder, black pepper, salt, sugar, olive oil, and Parmesan cheese.
PASTA: Boil salted water for pasta. Cook pasta according to package directions.
CHEESE MIXTURE: Combine ricotta cheese, mozzarella cheese, eggs, and black pepper.
ASSEMBLY: Preheat oven to 350F degrees. Grease a large baking pan with olive oil. In baking pan, spread pasta across the bottom coating with a small amount of olive oil. Remove bay leaves from Meat Sauce. Top pasta with half of Meat Sauce. Place Sautéed Squash at an angle half in half out of Meat Sauce. Top Sautéed Squash with other half of Meat Sauce.
Spread dollops of Cheese Mixture evenly across the top of the Meat Sauce. Sprinkle Breadcrumb Topping evenly over dish.
Bake at 350F degrees for 40 minutes or until crumbs are golden and dry and sauce is bubbly.

Nutrition Facts : Calories 495.1, Fat 21.2, SaturatedFat 8.8, Cholesterol 95, Sodium 890.6, Carbohydrate 48, Fiber 5.3, Sugar 9.7, Protein 29.6

FRENCH BAKED ZUCCHINI AND YELLOW SQUASH

French Baked Zucchini and Yellow Squash image

I get lots of requests to "bring your squash dish" to different gatherings. I first tasted this dish at Luby's Cafeteria. It was published in their 50th Anniversary cookbook and I have adapted it to my taste. The original recipe calls for pimento or red sweet peppers instead of green chilis. I'm allergic to bell peppers so I found a substitute. You could also use seeded, chopped fresh tomatoes for a different taste.

Provided by Julie in TX

Categories Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

4 cups yellow squash, slices (1/2 inch)
4 cups zucchini, slices (1/2 inch)
3 slices bacon, diced
1/2 cup chopped purple onion
1 (10 1/2 ounce) can condensed cream of celery soup
1 (4 ounce) can chopped green chilies
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated parmesan cheese

Steps:

Heat Oven to 350 degrees.
In medium saucepan, bring 2 quarts water to a boil.
Add the sliced squash and zucchini and cook until tender-crisp.
Drain the liquid from the squash.
Cook the bacon until it is crisp in a 10-inch skillet.
Remove the bacon from the skillet and reserve.
Add chopped onion to bacon drippings.
Saute until onion is transparent.
Drain off the bacon drippings and add the reserved bacon, soup, green chilis, salt and pepper.
Mix well.
Remove from the heat.
Fold in the squash and transfer to a buttered 2 quart baking dish.
Cover the dish and bake for 30 minutes.
Remove the cover and sprinkle the top with cheese.
Place it under the broiler to lightly brown the cheese.