2bleus Zucchini Yellow Squash Casserole Recipes

2BLEU'S ZUCCHINI & YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to 350°F IN BATCHES, Saute the squashes in a little olive oil, seasoned with salt and pepper, over medium heat until it has broken down and slightly browned, about 15 to 20 minutes, covered at first to release liquid, then stirring occasionally to brown.
• Place into large collander in the sink and gently pour the squashes into the collander, allowing to drain 10-15 minutes, Then placing them in a very large bowl. Continue with your next batch until you have cooked all the squashes. (my large skillet took 2 batches).
• To the same skillet (now empty), melt the butter and saute the onions, garlic, and bell peppers for about 5 minutes. (season with more salt and pepper if desired).
• Remove from heat, and immediately add the crushed red pepper flakes, sour cream, cheddar, and parmesan cheeses. Stirring to incorporate quickly.
• To a very large bowl, place all squash, then pour the onion/cheese mixture over top. Stir gently and thoroughly to incorporate the casserole.
• Pour mixture into a 9x13 (or larger) buttered casserole dish and top with crushed Ritz crackers. Bake for 30-40 minutes. Let cool 5-10 minutes before serving, allowing casserole to set up.

YELLOW SQUASH AND ZUCCHINI GRATIN

Steps:

• Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, 4-6 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute more., Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.

ZUCCHINI OR YELLOW SQUASH CASSEROLE

Steps:

• Saute onions&bell pepper in margarine for 5 minutes,add squash that has been sliced and cubed.
• Saute 5 min more,add tomatoes, (break up whole tomatoes) cook 5 more minutes.
• Add bread cubes and seasonings.
• Put in 2 quart casserole,sprinkle top with parmesan cheese.
• Bake at 350 for 30 to 40 minutes.

LAYERED ZUCCHINI & YELLOW SQUASH CASSEROLE

Steps:

• Lightly grease an 8 inch square baking pan (or spray with Pam).
• Layer the vegetables in the order listed, sprinkling each layer with salt and pepper as desired.
• Dot the top with butter, and sprinkle with Parmesan cheese.
• Bake at 350F for 35 minutes or until crisp-tender.

ZUCCHINI & YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to 350°F.
• Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes.
• Line a colander with a clean tea towel.
• Place the cooked squash in the lined colander.
• Squeeze excess moisture from the squash. Set aside.
• In a medium size skillet, saute the onion in butter for 5 minutes.
• Remove from pan and mix all ingredients together except cracker crumbs.
• Pour mixture into a buttered casserole dish and top with cracker crumbs.
• Bake for 25 to 30 minutes.

ZUCCHINI & YELLOW SQUASH CASSEROLE

Steps:

• 1. Preheat oven to 400 degrees F.
• 2. Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about 3 minutes. Add squash, salt, and pepper; stir to combine. Cook, stirring occasionally, until squash is softened, about 5-10 minutes. Transfer squash mixture to a large bowl.
• 3. Add 1 cup cheese, cream, milk and eggs to the bowl with the squash mixture and mix. Pour squash mixture into a 9x13-inch casserole dish sprayed with nonstick spray; top with remaining cheese.
• 4. Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.