Best Zucchini And Yellow Squash Casserole Recipes

Chicken and Yellow & Zucchini Squash Casserole With Rosemary image

Provided by Dancer

Time 1h12m

Yield 4 serving(s)

Number Of Ingredients 14

4 baby chickens, 1 pound each halved
salt
cayenne pepper
sugar
5 tablespoons olive oil
16 garlic cloves, peeled
1/2 lb yellow squash, cut into 1/2 inch slices
1/2 lb zucchini, cut into 1/2 inch slices
1 bay leaf
1 sprig fresh rosemary
1/2 lime, zest of, cut in julienne (match stick size)
1 lime, juice of
2 cups plum tomatoes, cut into 1/2 inch slices
1/4 cup chicken stock or 1/4 cup water

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 AND YELLOW SQUASH CASSEROLE image

Yield 6 people

Number Of Ingredients 6

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.