Summer Squash and Zucchini Casserole

Summer Squash And Zucchini Casserole Recipe

No Photo

Have you made this?

 Share your own photo!

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
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!

About Summer Squash and Zucchini Casserole

Course/Dish: Side Casseroles