Zucchini Squash Casserole

Zucchini Squash Casserole Recipe

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Teresa Wolfe


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!

★★★★★ 2 votes
20 Min
35 Min


3 c
butternut squash, chopped chunky
3 c
zucchini, chopped chunky
1 c
red onion, diced
4 clove
garlic, minced
2 c
cheddar cheese, shredded
2 c
stuffing, whichever kind you prefer
bouillon cubes, chicken flavored
1 Tbsp
parsley, freshly chopped
1 tsp
tarragon, dried or fresh
1 tsp
black pepper
1 stick
butter or margarine


1Preheat oven to bake @ 375F.
2Wash, 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.
3Dice 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.
4Mix stuffing according to package of whichever kind you buy. Substitute one cup of water w/ the broth from boiling squash/zucchini.
5Add 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.
6Pour into large, oblong glass baking dish. Bake for 25 minutes or until lightly browned.

About Zucchini Squash Casserole

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Quick & Easy