Summer Squash and Zucchini Casserole

Summer Squash And Zucchini Casserole

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ashley young


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 vote

6-8 hearty portions
15 Min
1 Hr


  • 1/2 c
    shredded cheddar cheese
  • 2 medium
    yellow squash, sliced
  • 2 large
    green zucchini, sliced
  • 1 medium
    white onion, sliced
  • ·
    butter for sauteeing
  • dash(es)
    seasoning salt, to taste
  • dash(es)
    garlic powder, to taste
  • dash(es)
    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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