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zucchini squash casserole

(2 ratings)
kittiefae avatar
Recipe by
Teresa Wolfe
@kittiefae
Orlando, FL

I've used several different types of squash and cheese in this...don't be afraid to experiment! Also, if you want to use less salt, you can forgo one of the bouillon cubes...it's still yummy!

►
(2 ratings)
yield 10 -12
prep time 20 Min
cook time 35 Min
method Bake

Ingredients For zucchini squash casserole

  • 3 c
    butternut squash, chopped chunky
  • 3 c
    zucchini, chopped chunky
  • 1 c
    red onion, diced
  • 4 clove
    garlic, minced
  • 2 c
    cheddar cheese, shredded
  • 2 c
    stuffing, whichever kind you prefer
  • 2
    bouillon cubes, chicken flavored
  • 1 Tbsp
    parsley, freshly chopped
  • 1 tsp
    tarragon, dried or fresh
  • 1 tsp
    black pepper
  • 1 stick
    butter or margarine

How To Make zucchini squash casserole

  • 1
    Preheat oven to bake @ 375F.
  • 2
    Wash, then chop the squash and zucchini. Toss in a pot and just cover w/ water, salt if you like. Boil until tender. Drain when finished, reserving a cup of the water for later use.
  • 3
    Dice the onions. In a large saucepan on medium heat, melt the stick of butter and bouillon cubes. Add garlic, herbs and pepper. Add onions. Cook until onions turn clearish, stir as needed so it doesn't stick.
  • 4
    Mix stuffing according to package of whichever kind you buy. Substitute one cup of water w/ the broth from boiling squash/zucchini.
  • 5
    Add squash and zucchini to onion mixture, toss to mix, careful not to mush. Add the stuffing and cheese, toss a few more times to evenly distribute. It is not necessary to melt the cheese, as you are going to bake it.
  • 6
    Pour into large, oblong glass baking dish. Bake for 25 minutes or until lightly browned.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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