Real Recipes From Real Home Cooks ®

summer squash and zucchini casserole

(1 rating)
Recipe by
ashley young
cadiz, KY

Even those who were sceptical of this, (you know, the "I don't eat anything green or remotely healthy" type)dug in when I made this the other night. Personally, I could have made a meal out of it!

(1 rating)
yield 6 -8 hearty portions
prep time 15 Min
cook time 1 Hr

Ingredients For summer squash and zucchini casserole

  • 1/2 c
    shredded cheddar cheese
  • 2 md
    yellow squash, sliced
  • 2 lg
    green zucchini, sliced
  • 1 md
    white onion, sliced
  • butter for sauteeing
  • dash
    seasoning salt, to taste
  • dash
    garlic powder, to taste
  • dash
    italian seasoning, to taste
  • crushed or cracked black pepper, to taste
  • 1 1/2 c
    shredded chedder cheese
  • 1 c
    plain or italian seasoned bread crumbs

How To Make summer squash and zucchini casserole

  • 1
    In a large ( I recommend an 8 or 10 inch) skillet, on medium heat, heat butter until melted.
  • 2
    Add sliced onion, squash, and zucchini.
  • 3
    Add seasonings as desired. Cover.
  • 4
    Heat until almost tender, stirring occasionally.
  • 5
    When the veggies are tender, pour (including juices) into a casserole dish.
  • 6
    Add 1/2 cup shredded cheddar cheese. Stir until mixed.
  • 7
    Top with remaining 1 1/2 cups of cheddar cheese. Then top with bread crumbs.
  • 8
    In an oven preheated to 350 degrees, cook until it has heated through and through, and has set.
  • 9
    Turn broiler on and broil for 3 to 5 minutes, until top has browned.
  • 10
    Take out, ENJOY!

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