Best Cheesy Zucchini Squash Casserole Recipes

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

CHEESY ZUCCHINI & SQUASH CASSEROLE

Cheesy Zucchini & Squash Casserole image

Everyone loves this recipe! Don't skimp on butter or parmesan cheese. I made this one time without frying squash first and didn't use butter, there wasn't any buttery juices which make this casserole. A crowd pleaser and worth the calories!

Provided by Mainely Debbie

Categories Vegetable

Time 2h45m

Yield 10-12 serving(s)

Number Of Ingredients 6

Ingredients

8 medium zucchini
8 medium summer squash
1 Spanish onion
3 large tomatoes
16 ounces parmesan cheese
1 cup butter

Steps:

Slice squash in 1/2 inch slices.
Slice onion into thin slices and then each slice into 4.
Slice tomatoes in half then each half in half and then in half again.
Mix the squash together with the onion and fry on medium heat using 4 tablespoons butter for each batch; I do 4 batches, 1 at a time so you don't overload frying pan; make sure not to brown the squash, cook about 5 minutes each batch, add quarter of tomatoes and mix.
Layer vegetable in a single layer in a large casserole dish that has been sprayed with Pam. Coat the top of vegetables with 4 oz. parmesan cheese, repeat layers ending with parmesan cheese.
Cover and bake in a 350 oven for 2 hours or until squash is done.

Nutrition Facts : Calories 422.9, Fat 32.1, SaturatedFat 19.7, Cholesterol 88.7, Sodium 846.2, Carbohydrate 15.6, Fiber 4.3, Sugar 8.5, Protein 22