Best Summer Squash Cheesy Bake Recipes
CHEESY SUMMER SQUASH CASSEROLE
Onion and cheddar cheese perk up the rich flavor of summer squash in this comforting casserole. A crispy cornflake-crumb topping adds a little crunch. -Katherine Metz, Jacksonville, Florida
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine squash, onion and 1/4 teaspoon salt. Cover with water. Bring to a boil. Reduce heat; simmer, uncovered, until squash is crisp-tender, about 2 minutes. Drain., In a small bowl, whisk the egg, mayonnaise, sugar, pepper and remaining salt until blended. Stir in cheese and squash mixture. Transfer to a greased 2-cup baking dish. Toss the cornflakes and butter; sprinkle over top. , Bake, uncovered, at 350° until golden brown and bubbly, 25-30 minutes.
Nutrition Facts : Calories 376 calories, Fat 31g fat (8g saturated fat), Cholesterol 117mg cholesterol, Sodium 937mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 2g fiber), Protein 9g protein.
CHEESY SQUASH
I'm a retired police officer and now a deputy sheriff who loves to cook. But with my busy schedule, I must rely on speedy side dishes like this one. The squash retains its fresh taste and cooks to a perfect tender crispness. You can give this cheesy treatment to other fresh veggies, too. It's so quick that I make some variation of it a few times a week. Everyone loves it!
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Cut zucchini and yellow squash into 1/4-in. slices. Place in a greased shallow 1-qt. baking dish. Sprinkle with salt and pepper. Top with cheeses. Broil 4 in. from the heat for 7-10 minutes or until squash is crisp-tender and cheese is bubbly. Serve immediately.
Nutrition Facts : Calories 231 calories, Fat 15g fat (9g saturated fat), Cholesterol 52mg cholesterol, Sodium 399mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 17g protein.
SUMMER SQUASH AND ONION CHEESY CASSEROLE
My Great Great Grandmother used to make this when I was young, and it has always been a favorite of my Atlanta and Alabama relatives! I learned how to make it from my Aunt Edith Russell, while visiting her in Atlanta in the mid-1990s!
Provided by Coleman Bell
Categories Side Dish Vegetables Squash Summer Squash
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish with about 1/2 tablespoon of butter.
- Melt remaining 1 tablespoon of butter in a large cast-iron skillet over medium heat, and cook the summer squash and zucchini until the squash pieces begin to brown, 10 to 15 minutes, stirring often. Sprinkle with salt and black pepper, and spread into the bottom of the prepared baking dish. Sprinkle with about 1/3 of the chopped onions.
- Mix together the white Cheddar cheese and yellow Cheddar cheese in a bowl until thoroughly combined, and sprinkle about 1/2 cup of the cheese mixture over the onions. Drizzle with about 1 tablespoon of the sweetened condensed milk. Repeat sprinkling cheese, onions, and condensed milk twice more, then top with remaining cheese mixture.
- Bake in the preheated oven until the casserole is golden brown and the onions are tender, about 30 minutes.
Nutrition Facts : Calories 437.5 calories, Carbohydrate 16.8 g, Cholesterol 97.5 mg, Fat 31.3 g, Fiber 2.7 g, Protein 24.1 g, SaturatedFat 19.8 g, Sodium 562 mg, Sugar 10 g
CHEESY SQUASH CASSEROLE
A creamy and cheesy casserole with summer squash, zucchini, spinach, mushrooms and a buttery cracker crumb topping. It is so cheesy and yummy that you almost forget you're eating vegetables... Worked on my kids, anyway! They couldn't get enough.
Provided by Dawn P.
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt 1 tablespoon butter in a large saucepan over medium heat. Add zucchini and yellow squash; cover and cook, stirring occasionally, until soft, 6 to 10 minutes. Drain and set aside.
- Melt 1 tablespoon butter in another large saucepan. Add mushrooms, onion, and garlic; cook and stir until onion starts to soften, about 5 minutes. Add spinach and saute until wilted, 2 to 3 minutes.
- Mix crackers with 1/2 cup melted butter in a medium bowl.
- Combine squash mixture, mushroom mixture, tomatoes, pimento peppers, mayonnaise, green onion, oregano, basil, salt, and pepper in a large bowl. Mix well.
- Layer 1/2 of the squash mixture in a large casserole dish. Cover with 1/2 of the Cheddar and Parmesan cheeses. Top with 1/2 of the cracker crumbs. Layer remaining squash mixture, cheese, and cracker crumbs on top.
- Bake in the preheated oven until cheese is bubbly and cracker crumbs are browned, 20 to 30 minutes.
Nutrition Facts : Calories 529.5 calories, Carbohydrate 32.7 g, Cholesterol 56.2 mg, Fat 40 g, Fiber 2.8 g, Protein 11.5 g, SaturatedFat 15.4 g, Sodium 897.2 mg, Sugar 4.8 g
SUMMER SQUASH BAKE
From Broken Arrow, Oklahoma, Gail Smrtic shares this colorful casserole that makes the most of fresh summer squash. A handful of chopped pecans adds a nutty crunch to the creamy side dish.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place squash and water in a 1-1/2-qt. microwave-safe bowl. Cover and microwave on high for 2-3 minutes or until crisp-tender; drain well. Stir in the green pepper, onion, pecans, mayonnaise, 1/3 cup of cheese, sugar, salt and pepper. , Transfer to a lightly greased shallow 1-1/2-qt. baking dish. Cover and bake at 350° for 25 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 269 calories, Fat 26g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 374mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
SUMMER SQUASH CHEESY BAKE
Once you try this cheesy casserole, you may never eat summer squash another way. This is fantastic! Onions and garlic are a great base for the bake and add tons of flavor. The basil sprinkled on top ends up melting into the two kinds of cheese to create a gooey cheesy layer. The combination of Parmesan and mozzarella really make...
Provided by Stacey Lawson
Categories Vegetables
Time 45m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Sauté onions and garlic in two or three tablespoons of olive oil and sprinkle with salt.
- 3. Prepare a baking dish (approximately 8x8) with non-stick cooking spray.
- 4. Spread the onions and garlic on the bottom of the baking dish.
- 5. Stack zucchini and yellow squash alternating vegetables. Make rows in the baking dish, standing the vegetables vertically in the pan. Continue until you fill the pan.
- 6. Sprinkle squash with dried basil, salt, and pepper; then drizzle with olive oil.
- 7. Cover pan with foil and bake in 350 degree oven for about 15 minutes.
- 8. Uncover pan. Cover vegetables with Parmesan cheese. Return to oven for 10 minutes.
- 9. Then cover vegetables with mozzarella cheese and return to oven for about 5 minutes until cheese gets golden brown.
- 10. You can also place it under the broiler.
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