zucchini squash casserole

(2 RATINGS)
87 Pinches
Orlando, FL
Updated on Oct 4, 2010

I've used several different types of squash and cheese in this...don't be afraid to experiment! Also, if you want to use less salt, you can forgo one of the bouillon cubes...it's still yummy!

prep time 20 Min
cook time 35 Min
method Bake
yield 10-12 serving(s)

Ingredients

  • 3 cups butternut squash, chopped chunky
  • 3 cups zucchini, chopped chunky
  • 1 cup red onion, diced
  • 4 cloves garlic, minced
  • 2 cups cheddar cheese, shredded
  • 2 cups stuffing, whichever kind you prefer
  • 2 - bouillon cubes, chicken flavored
  • 1 tablespoon parsley, freshly chopped
  • 1 teaspoon tarragon, dried or fresh
  • 1 teaspoon black pepper
  • 1 stick butter or margarine

How To Make zucchini squash casserole

  • Step 1
    Preheat oven to bake @ 375F.
  • Step 2
    Wash, then chop the squash and zucchini. Toss in a pot and just cover w/ water, salt if you like. Boil until tender. Drain when finished, reserving a cup of the water for later use.
  • Step 3
    Dice the onions. In a large saucepan on medium heat, melt the stick of butter and bouillon cubes. Add garlic, herbs and pepper. Add onions. Cook until onions turn clearish, stir as needed so it doesn't stick.
  • Step 4
    Mix stuffing according to package of whichever kind you buy. Substitute one cup of water w/ the broth from boiling squash/zucchini.
  • Step 5
    Add squash and zucchini to onion mixture, toss to mix, careful not to mush. Add the stuffing and cheese, toss a few more times to evenly distribute. It is not necessary to melt the cheese, as you are going to bake it.
  • Step 6
    Pour into large, oblong glass baking dish. Bake for 25 minutes or until lightly browned.

Discover More

Category: Vegetables
Keyword: #squash
Keyword: #Casserole
Keyword: #zucchini
Keyword: #Fall
Ingredient: Vegetable
Method: Bake
Culture: Southern

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