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