2 in one zucchini casserole dish

Name: 2 in One Zucchini Casserole Dish
Prep time: 25 min
Cook time: 1 h 5 min
Yield: 8
Cuisine: American
Ingredients: 3 medium zucchini quartered & sliced; 2 medium yellow squash, quartered & sliced; 4 medium carrots, sliced thinly; 1 medium green bell pepper, chopped; 1 medium red onion, chopped; 5 ounce(s) baby kale; 11/2 cup(s) shredded cheddar cheese, or cheese of choice; - salt & pepper to taste; 4 tablespoon(s) butter, divided; 2 tablespoon(s) extra virgin olive oil or other oil of choice; ## OPTIONAL SECOND RECIPE; 1 can(s) cream of chicken soup, undiluted; 1/2 cup(s) sour cream; 2`1/2 cup(s) garlic croutons

(1 RATING)

17 Pinches 13 Photos

Rose Mary Mogan

Sauk Village, IL

Updated on May 10, 2016

I created this appetizing & tasty side dish using ingredients I had on hand. I refer to it as two in one because you can stop & serve it once the cheese has been added to the skillet & melted. Or you can take it a step further, & combine most of the croutons with a can of cream of Chicken Soup & Sour cream & veggies, & add half of the mixture to a buttered casserole dish, then top with extra cheese, then add the remaining vegetables top with the reserved croutons, & shredded cheese & bake till hot & bubbly. Both ways are very tasty. If you are watching carbs, you can omit the croutons.

Rate

prep time 25 Min

cook time 1 Hr 5 Min

method Stove Top

yield 8 or more depending on portion size

Ingredients

3 medium zucchini quartered & sliced
2 medium yellow squash, quartered & sliced
4 medium carrots, sliced thinly
1 medium green bell pepper, chopped
1 medium red onion, chopped
5 ounces baby kale
11/2 cups shredded cheddar cheese, or cheese of choice
- salt & pepper to taste
4 tablespoons butter, divided
2 tablespoons extra virgin olive oil or other oil of choice
OPTIONAL SECOND RECIPE
1 can cream of chicken soup, undiluted
1/2 cup sour cream
2`1/2 cup garlic croutons

How To Make 2 in one zucchini casserole dish

Step 1

Wash and cube veggies except for carrots, as desired, and add to large bowl. Set aside till needed.

Step 2

Slice carrots thinly.
Step 3

Melt 2 tablespoons of butter with olive oil in large skillet, I used a 16 inch skillet. Heat over medium high heat. Then add the sliced carrots & saute 5-6 minutes before adding the remaining veggies. NOTE: YOU DO THIS BECAUSE IT TAKES THE CARROTS A LOT LONGER TO COOK THAN IT DOES THE OTHER VEGGIES.
Step 4

Now add in the remaining veggies, zucchini, yellow squash, red onion & chopped Bell pepper. Allow to cook until almost cooked through.
Step 5

Now add in the Baby Kale, and stir to blend together. Kale will begin to wither and blend into the other veggies, add salt and pepper if desired.
Step 6

Now add all but 1/2 cup of the shredded cheddar cheese, cover and allow cheese to melt.
Step 7

Skillet should look similar to this. You may serve as is at this point, or you can continue with steps 8 thru 11 of the the remaining steps to make a Baked casserole dish.
Step 8

Combine the undiluted soup with the sour cream in a medium bowl and stir to mix, add in 2 cups of the croutons. Stir again.
Step 9

Now add in the cooked vegetables from the skillet and stir till mixed together.
Step 10

Spray a 4 quart casserole dish with non stick cooking spray. Add half of vegetable mixture to dish, then top with extra shredded cheese if desired.
Step 11

Add the remaining sauteed veggies, and melt the remaining 2 tablespoons butter & then add to top of casserole & drizzle croutons with melted butter, then sprinkle additional cheese on top. Place in preheated 350 degree oven and bake for 30 to 35 minutes or until hot and bubbly. Serve & enjoy.
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