Best Beckys Squash Zucchini Casserole Recipes

BECKY'S SQUASH ZUCCHINI CASSEROLE

BECKY'S SQUASH ZUCCHINI CASSEROLE image

ALL I CAN SAY IS THIS IS YUMMY.EVEN GRANDKIDS EAT IT.

Provided by Becky Hudgins @JimorBecky

Number Of Ingredients 12

Ingredients

1 pound(s) yellow squash
1 pound(s) zucchini
3 large eggs
1 medium onion finely chopped
1 cup(s) real mayonaise
1/2 cup(s) chopped green onions
1/2 teaspoon(s) thyme
- salt and pepper to taste
1 cup(s) grated parmesan cheese
3 tablespoon(s) butter
TOPPING:
1 cup(s) fine italian bread crumbs

Steps:

HEAT OVEN TO 375 F
WASH SQUASH AND ZUCCHINI AND PEEL WITH POTATO PEELER(MY PREFERENCE)CUT INTO PIECES OR SLICES.COOK UNTIL TENDER.(IMPORTANT TO DRAIN THROUGHLY).SET ASIDE.
BEAT EGGS THEN BLEND IN MAYONAISE,ONION,GREEN PEPPER AND THYME.
BLEND IN WELL THE DRAINED SQUASH AND ZUCCHINI AND SEASON TO TASTE WITH SALT AND PEPPER.
SPOON MIXTURE INTO A 3QT.CASSEROLE DISH.SPRINKLE WITH CHEESE AND BREAD CRUMBS. DOT WITH BUTTER BAKE FOR 30 MINUTES OR LIGHTLY BROWN AND FIRM.
SERVE AS A SIDE DISH OR AS MAIN COURSE WITH A SALAD AND GARLIC BREAD. ENJOY!!

CHEESY SQUASH AND ZUCCHINI CASSEROLE

Cheesy Squash and Zucchini Casserole image

This cheesy dish is a favorite of our Thanksgiving dinner.

Provided by HALR9000

Categories Side Dish Vegetables Squash Summer Squash

Time 1h

Yield 8

Number Of Ingredients 11

Ingredients

1 pound yellow squash, sliced
1 pound zucchini, sliced
½ onion, diced
1 cup shredded Cheddar cheese
½ cup biscuit baking mix (such as Bisquick®)
½ cup butter
2 eggs
1 tablespoon white sugar
1 teaspoon salt
10 saltine crackers, or as needed, crushed
¼ cup bread crumbs

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Fill a large pot with water and bring to a rolling boil. Add yellow squash, zucchini, and onion; bring back to a boil, and cook vegetables until tender, about 15 minutes. Drain and transfer vegetables to a large bowl.
Mix Cheddar cheese, baking mix, butter, eggs, sugar, and salt with the cooked vegetables using a large spoon; stir until butter has melted and baking mix has dissolved. Fold crushed crackers into the mixture until the liquid has been absorbed. Pour mixture into a 1 1/2-quart casserole dish; top with bread crumbs.
Bake in the preheated oven until topping is lightly browned and cheese is melted, 30 minutes.

Nutrition Facts : Calories 277.7 calories, Carbohydrate 16.4 g, Cholesterol 95.1 mg, Fat 20.5 g, Fiber 2.2 g, Protein 8.6 g, SaturatedFat 11.8 g, Sodium 663.4 mg, Sugar 3.4 g

SQUASH AND ZUCCHINI CASSEROLE

Squash and Zucchini Casserole image

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.

Provided by Ann Marie

Categories Fruits and Vegetables Vegetables Squash

Time 50m

Yield 5

Number Of Ingredients 7

Ingredients

2 medium yellow squash
2 large zucchini
1 Vidalia onions, thinly sliced
2 large tomatoes, sliced
2 cups grated Romano cheese
½ cup butter, divided
salt and pepper to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C).
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.
Continue this layering process until all the vegetables are used up and top this off with the remaining butter and cheese.
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.

Nutrition Facts : Calories 406.8 calories, Carbohydrate 14.6 g, Cholesterol 98.3 mg, Fat 31.9 g, Fiber 4.4 g, Protein 18.6 g, SaturatedFat 19.9 g, Sodium 721.2 mg, Sugar 5.4 g

ZUCCHINI AND SUMMER SQUASH CASSEROLE

Zucchini and Summer Squash Casserole image

Provided by Emeril Lagasse

Categories side-dish

Time 1h30m

Yield 10 servings

Number Of Ingredients 13

Ingredients

1 1/2 tablespoons unsalted butter, divided
2 tablespoons olive oil
1 cup chopped onions
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon minced garlic
2 pounds summer squash (about 6 medium), sliced into thin rounds
2 pounds zucchini (about 6 medium), sliced into thin rounds
1 teaspoon finely chopped fresh thyme leaves
3 large eggs
1/4 cup heavy cream
1 cup crushed butter crackers
1/2 cup grated Parmesan cheese, optional

Steps:

Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1/2 tablespoon butter.
Heat the olive oil and the remaining 1 tablespoon butter in a medium pot over medium-high heat. Add the onions, salt, and black pepper and cook until the onions are soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the squash and zucchini and cook until tender, stirring occasionally, about 20 minutes. Stir in the thyme and remove from the heat. Using a slotted spoon, transfer the vegetables to the prepared baking dish, reserving the cooking liquid.
Combine the eggs and cream in a medium bowl and whisk to blend. Gradually whisk the reserved cooking liquid into the egg mixture. When all the cooking liquid is incorporated, pour the mixture over the vegetables in the baking dish. Using a spoon, gently shift the vegetables around so the egg mixture is evenly distributed. Bake until the mixture sets, about 30 minutes. Remove from oven and sprinkle first with the crackers and then with the Parmesan, if using, and return to the oven. Bake until golden brown, 10 to 15 minutes.