Real Recipes From Real Home Cooks ®

summer squash casserole

★★★★★ 2
a recipe by
Cheryl Kopcak
Derby, VT

Something different to do with ALL that yellow summer squash and zucchini that just keeps coming! It's quick and easy to prepare. Make a great side dish to many of your summer BBQ favorites. Or, as the main dish on a hot evening, served with a fresh green salad and some crusty whole-grain bread!

Blue Ribbon Recipe

A delicious, slightly healthier version of a squash casserole that's delicious. The warm, tender vegetables have a lovely fresh flavor that balances the smoky bacon. We liked the crunchy texture and flavor fried onions on top add. Add this to your menu when you have zucchini and yellow summer squash.

— The Test Kitchen @kitchencrew
★★★★★ 2
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For summer squash casserole

  • 2
    medium (10-12 in.) zucchini*
  • 2
    medium sized, yellow summer squash*
  • 1
    medium onion, thinly sliced
  • 4
    Roma or other plum style tomatoes, sliced
  • 8
    slices lean bacon (can use turkey bacon, as well)**
  • 1- 1/2 c
    Romano cheese, grated (or parmesan)
  • 2 tsp
    dried parsley flakes
  • salt & pepper, to taste
  • 1 can
    French's Fried Onions for topping (optional) (small 2.8 oz)
  • Pam or other pan coating spray

How To Make summer squash casserole

  • Oven preheating.
    1
    Preheat oven to 400 degrees.
  • Slicing the vegetables.
    2
    Slice all vegetables and set aside. Slice squashes & tomatoes about 1/4-1/2" thick. Onions should be very thinly sliced.
  • Layering the squash and the tomatoes.
    3
    Spray a large, oven-safe casserole dish or 13x9 baking pan with non-stick spray. Begin layering (lasagna style), first squash, then tomatoes.
  • Onions and bacon added to the baking dish.
    4
    Next, the onions and 3 strips of bacon.
  • Sprinkling with seasoning and grated cheese.
    5
    Sprinkle with a pinch of the dried parsley, then a couple of Tbsp of the grated cheese. Salt and pepper to taste, being careful not to over salt as the bacon will add saltiness as well.
  • Foil-covered baking dish in the oven.
    6
    Continue layering as above finishing with a top layer of squash. Usually, depending on the size of your baking dish, there will be 2 complete layers, and then the final layer of squash. Top that layer of squash with remaining grated cheese, 4 slices of bacon, a bit of parsley, and a pinch of salt and pepper. Cover with aluminum foil, or casserole dish cover, and bake in preheated oven for about 35-40 minutes, or until squash is tender when checked with a fork.
  • French fried onions sprinkled on top of the casserole.
    7
    Uncover and top with French's onions. Bake an additional 5-8 minutes until the top is golden brown.
  • A square piece of Summer Squash Casserole.
    8
    Cut into squares with a sharp knife for easy serving.
  • 9
    *Make sure the skins on the squash or still tender and EASILY pierced with a fingernail. If not, the casserole will not be as soft and tender when cooked.
  • 10
    **To make this recipe vegetarian, omit the bacon and substitute imitation bacon-flavored bits (You'll need about a half cup) for in between the layers and the top. Also, in each layer, and on top, add 2-3 tsp. of soy-based "butter" in small dabs throughout the layers and top. It just does not taste the same without a little bit of "fat".
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