Best Italian Squash And Zucchini Casserole Recipes

ITALIAN ZUCCHINI CASSEROLE

Italian Zucchini Casserole image

Compliments crop up as fast as vines when folks sample this zucchini casserole. Even those who generally don't like zucchini find they enjoy it in this savory side dish. -Kimberly Speta, Kennedy, New York

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

3 medium zucchini, sliced (about 6-1/2 cups)
3 tablespoons olive oil, divided
1 medium onion, sliced
1 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1-1/2 cups stuffing mix
1/2 cup grated Parmesan cheese
3/4 cup shredded part-skim mozzarella cheese

Steps:

In a large skillet, cook zucchini in 1 tablespoon oil 5-6 minutes or until tender; drain and set aside. In the same skillet, saute the onion and garlic in remaining oil for 1 minute. Add the tomatoes, basil, oregano, garlic salt and pepper; simmer, uncovered, for 10 minutes. Remove from the heat; gently stir in zucchini. , Place in an greased 13-in. x 9-in. baking dish. Top with stuffing mix; sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake, uncovered 10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 174 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 576mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 3g fiber), Protein 8g protein.

ITALIAN SQUASH AND ZUCCHINI CASSEROLE

Italian Squash and Zucchini Casserole image

Make and share this Italian Squash and Zucchini Casserole recipe from Food.com.

Provided by EMcooks

Categories One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 squash, sliced
3 zucchini, sliced
1 medium onion, sliced
2 bell peppers, sliced (any color you like)
1 (15 ounce) can diced tomatoes
1/2 cup any vinaigrette dressing (Italian, Balsamic, etc.)
2 minced garlic cloves
oregano, and
basil
1 cup shredded cheese (your favorite kind)
sleeve saltine crackers

Steps:

In large skillet saute garlic and onions on medium heat in the dressing for 5 minutes.
Add the seasonings and all the veggies except the tomatoes and saute another 5 minutes.
Add cans of tomatoes undrained and bring to a boil.
Reduce heat to low, cover and let simmer about 10 minutes or until vegetables are slightly tender.
Pour into a glass casserole dish.
Sprinkle with cheese.
Crush saltines by hand over top of the casserole
Bake at 350 for 30 minutes.

Nutrition Facts : Calories 222.8, Fat 15.6, SaturatedFat 4.9, Cholesterol 12.1, Sodium 349.6, Carbohydrate 17.1, Fiber 4.1, Sugar 8.8, Protein 7.2

ITALIAN ZUCCHINI AND SQUASH

Italian Zucchini and Squash image

I got on a kick of finding new recipes for zucchini and squash this summer. My husband's and my favorite is the simplest dish so far. It takes very little prep time, a little patience while your kitchen becomes filled with this delicious aroma, and amazement at how simple this is. It was a very easy way to impress my husband for a nice romantic meal.

Provided by flirtyfunchick

Categories Vegetable

Time 30m

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 4

Ingredients

2 medium zucchini, cleaned and sliced into 3 inch strips or 1 inch cubes
2 medium yellow squash, cleaned and sliced into 3 inch strips or 1 inch cubes
1/3 cup Italian salad dressing (I prefer Zesty Italian Dressing, any brand)
1/4 cup parmesan cheese, grated (Do not use Kraft as it will clump together and not give a good texture to the dish)

Steps:

Preheat oven to 375 degrees F.
In a large bowl, toss all of the ingredients together until well coated.
Pour onto a rimmed baking sheet in a single layer and bake until a light crunchy coat forms on vegetables (about 25 minutes).

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

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