Best Squash And Zucchini Casserole Recipes

ZUCCHINI AND SUMMER SQUASH CASSEROLE

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.

CHEESY SQUASH AND ZUCCHINI CASSEROLE

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.

SQUASH AND ZUCCHINI CASSEROLE

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.

ZUCCHINI, SQUASH, AND CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
• Combine zucchini and squash in a large pan, add water to cover, and boil for 5 minutes over medium-high heat. Drain and gently press zucchini and squash between paper towels to remove excess water.
• Meanwhile, melt 2 tablespoons butter in a skillet. Add onion and saute for 2 minutes. Add garlic and cook until onion has softened and garlic is fragrant, 2 more minutes. Mix in zucchini and squash. Add whole kernel corn, cream-style corn, Cheddar cheese, 1/2 cup Asiago cheese, 1/2 cup breadcrumbs, mayonnaise, eggs, salt, and pepper. Pour into the prepared casserole dish.
• Melt remaining 2 tablespoons butter in a skillet. Add remaining 1 cup breadcrumbs and remaining 1/2 cup Asiago cheese. Mix well and sprinkle on top of the casserole.
• Bake in the preheated oven until casserole is golden and set and cheese is melted, 45 to 50 minutes.

HIDE THE VEGGIES PLEASE! SUMMER SQUASH AND ZUCCHINI CORN CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Heat vegetable oil in a large saucepan over medium-high heat. Cook and stir yellow summer squash, zucchini, and red onion in hot oil until softened, about 10 minutes; season with garlic powder and black pepper. Stir Parmesan cheese into the squash mixture. Turn off the heat and add margarine and cream cheese, breaking them into smaller pieces as you stir them into the squash mixture; remove the saucepan from heat. Stir kernel corn and 1 can cream-style corn through the squash mixture.
• Stir remaining can of cream-style corn, dry corn muffin mix, eggs, and sugar in a large bowl until thoroughly mixed. Add the cooled squash mixture, 1 to 2 cups at a time, until completely integrated; pour into prepared baking dish.
• Bake in preheated oven until browned and bubbling on the edges and firm on top, 30 to 50 minutes. Allow to cool at least 5 minutes before serving.

CHICKEN AND YELLOW & ZUCCHINI SQUASH CASSEROLE WITH ROSEMARY

Steps:

• Preheat the oven to 450 degrees.
• Season the chicken with salt, cayenne pepper, and a pinch of sugar.
• Heat 2 tablespoons of the olive oil in a large roasting pan over high heat.
• Add the chickens, skin side down, and saute until golden, about 4 to 6 minutes.
• Turn them over and add the garlic, squash and zucchini slices, bay leaf, rosemary, lime zest, and salt.
• Drizzle 1 tablespoon of the olive oil over the casserole and carefully toss.
• Place the pan in the oven and roast for 15 to 20 minutes, tossing 2 or 3 times.
• Place the tomato slices in a bowl.
• Season with salt, a pinch of cayenne pepper and sugar.
• Toss them in 1 tablespoon of the olive oil and the lime juice and spread them over the chicken-squash casserole.
• Cook for 5 to 7 minutes more.
• Discard the bay leaf and rosemary sprigs, transfer the chicken and garnish to a large serving platter, and keep warm.
• Add the stock or water to the pan drippings and simmer for 3 to 4 minutes over medium heat.
• Add the remaining tablespoon of olive oil, mix well, and strain the sauce.
• Place the chickens on a platter.
• Arrange the vegetables over them.
• Spoon the sauce evenly over the warm dish.

ZUCCHINI, SQUASH AND CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees. Boil yellow squash and zucchini 5 minutes or until crisp-tender. Drain. Dry with paper towels.
• Saute onion in 2 tbs butter over medium high heat 10 minutes or until tender. Add garlic and saute 2 minutes more.
• Mix squash, onion, corn and the rest of the ingredients except the breadcrumbs and Asiago. Add 1/2 cup each of the breadcrumbs and Asiago to the mixture. Pour into a greased 13x9 inch baking dish.
• Melt 2 tbs butter and mix in remaining breadcrumbs and Asiago. Sprinkle over casserole.
• Bake 45 to 50 minutes. Let stand 15 minutes before serving.

ZUCCHINI, SQUASH, AND CORN CASSEROLE

Steps:

• 1. 1. Preheat oven to 350°. Bring first 2 ingredients and water to cover to a boil in a Dutch oven over medium-high heat, and boil 5 minutes or until crisp-tender. Drain; gently press between paper towels. 2. Melt 2 Tbsp. butter in a skillet over medium-high heat; add onion, and sauté 10 minutes or until tender. Add garlic, and sauté 2 minutes. 3. Stir together squash, onion mixture, corn, next 6 ingredients, and 1/2 cup each breadcrumbs and Asiago cheese just until blended. Spoon mixture into a lightly greased 13- x 9-inch baking dish. 4. Melt remaining 2 Tbsp. butter. Stir in remaining 1 cup breadcrumbs and 1/2 cup Asiago cheese. Sprinkle over casserole. 5. Bake at 350° for 45 to 50 minutes or until golden brown and set. Let stand 15 minutes before serving.

ITALIAN SQUASH AND ZUCCHINI CASSEROLE

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.

ZUCCHINI AND SUMMER SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9 x 13 inch baking dish or casserole and set aside.
• In a large skillet, heat 2 tablespoons butter; add onions and cook until tender; add zucchini and yellow squash and cook, stirring until just tender; season to taste with salt and pepper.
• Add the condensed soup, sour cream, and mushrooms, mixing well.
• In a large bowl, combine the melted butter with the stuffing mix; pour half the stuffing mix into the baking dish.
• Layer the squash mixture over the stuffing mix.
• Cover with the remaining stuffing mix.
• Bake uncovered at 350 degrees F for 30-35 minutes, or until topping is golden brown and casserole is bubbly.

ZUCCHINI, SQUASH AND CORN CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees. Bring first 2 ingredients and water to cover to a boil in a Dutch oven over medium-high heat, and boil 5 minutes or until crisp-tender. Drain; gently press between paper towels. 2. Melt 2 Tbsp. butter in a skillet over medium-high heat; add onion, and sauté 10 minutes or until tender. Add garlic, and sauté 2 minutes. 3. Stir together squash, onion mixture, corn, next 6 ingredients, and 1/2 cup each breadcrumbs and Asiago cheese just until blended. Spoon mixture into a lightly greased 13x9-inch baking dish. 4. Melt remaining 2 Tbsp butter. Stir in remaining 1 cup breadcrumbs and 1/2 cup ASiago cheese. Sprinkle over casserole. 5. Bake at 350 degrees for 45 to 50 minutes or until golden brown and set. Let stand 15 minutes before serving.

ZUCCHINI, SQUASH AND CORN CASSEROLE RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°. Bring first 2 ingredients and water to cover to a boil in a Dutch oven over medium-high heat, and boil 5 minutes or until crisp-tender. Drain; gently press between paper towels. Melt 2 Tbsp. butter in a skillet over medium-high heat; add onion, and sauté 10 minutes or until tender. Add garlic, and sauté 2 minutes. Stir together squash, onion mixture, corn, next 6 ingredients, and 1/2 cup each breadcrumbs and Asiago cheese just until blended. Spoon mixture into a lightly greased 13- x 9-inch baking dish. Melt remaining 2 Tbsp. butter. Stir in remaining 1 cup breadcrumbs and 1/2 cup Asiago cheese. Sprinkle over casserole. Bake at 350° for 45 to 50 minutes or until golden brown and set. Let stand 15 minutes before serving.

ZUCCHINI AND YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to 350. Thinly slice zucchini and yellow squash The thinner you slice them, the quicker they'll cook Just use your judgement. Brush a square baking dish (we use an enameled cast iron 8x8 dish) with olive oil. Put down a single layer of zucchini and yellow squash rounds. Sprinkle with parmesan. Lightly cover parmesan with bread crumbs. Sprinkle lemon juice over the whole thing. Repeat until your dish fills up or you run out of ingredients. Make sure to end on a cheese layer. After that's done, just pop your casserole into the oven for an hour to an hour and a half, or until soft and bubbly. Enjoy! **This recipe can EASILY be made gluten free. Purchase gluten free bread crumbs, or remove the crusts from your favorite gluten free bread. You can then toast it lightly and run it through a food processor.

REDUCED CALORIE SUMMER SQUASH AND ZUCCHINI CASSEROLE

Steps:

• Split squash and zucchini length wise then cut in to 1/2 inch pieces.
• Chop onion medium dice.
• Put all three items in pan cover with water and cook till fork tender.
• Drain all vegetables put casserole dish.
• Crush crackers into crumbs and add to vegetables.
• Mix all other ingredients into the casserole dish with the vegetables.
• Add salt and pepper to taste.
• Sprinkle 2 extra crackers crumbled on top.
• Cover and bake at 325 for 35 minutes.
• Uncover and bake for 10 minutes more.
• Remove from oven and let sit for 15 minutes then serve.

SQUASH AND ZUCCHINI CASSEROLE (LIGHTENED)

Steps:

• Place squash and onion in a microwave safe bowl add about 1/4 c water and cover with plastic wrap. Be sure to leave a small vent hole. Microwave on high about 4 mins or till tender. Drain.
• Preheat oven to 350. Spray a 9 x 13 casserole with cooking spray. In a small bowl combine stuffing mix and chicken broth. Put 1/2 of this mixture in bottom of casserole.
• Mix squash/onion mixture with carrots, sour cream, cornstarch, and cream of chicken soup, cheese, and Mrs Dash.
• Pour squash mixture over stuffing in casserole. Top with remaining stuffing mix and spray lightly with cooking spray.
• Bake in oven uncovered for 30 mins or till bubbly.

SQUASH AND ZUCCHINI CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Saute the squash, zucchini and onion in olive oil over medium-low heat until it has completely broken down. I like a little brown on them. *note*- Onion takes less time to cook, so add in when squash is halfway done. add salt and pepper.
• 3. When done, put squash, onion, and zucchini on a paper plate, or plate lined with a paper towel, to soak up extra oil.
• 4. while still hot, put in a buttered casserole dish, with cheese and sour cream, and mix well.
• 5. melt butter in microwave and crush the crackers in a ziplock bag.
• 6. spread the crackers evenly over the squash and cheese mixure. pour melted butter over the ritz crackers to allow crackers to brown in oven!
• 7. Bake for 25-30 minutes, or until crackers are browned but not burned!

SQUASH AND ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Slice squash and zucchini into bite-sized pieces.
• Crush 1 1/2 sleeves of crackers and cover the bottom of a 9x13 glass baking dish.
• Mix together soup, half and half, sour cream, cheese, onion flakes, salt, and pepper.
• Combine soup mixture with vegetables and coat evenly.
• Pour into banking dish on top of crackers.
• Bake at 350 for 25-30 minutes, or until vegetables are tender.
• Combine melted butter with the remaining crushed crackers and top the casserole.
• Bake for an additional 5-10 minutes or until crackers are golden brown.