Normas Great Zucchini Yellow Squash Casserole Recipes

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.

CHEESY ZUCCHINI & SQUASH CASSEROLE

Steps:

• Slice squash in 1/2 inch slices.
• Slice onion into thin slices and then each slice into 4.
• Slice tomatoes in half then each half in half and then in half again.
• Mix the squash together with the onion and fry on medium heat using 4 tablespoons butter for each batch; I do 4 batches, 1 at a time so you don't overload frying pan; make sure not to brown the squash, cook about 5 minutes each batch, add quarter of tomatoes and mix.
• Layer vegetable in a single layer in a large casserole dish that has been sprayed with Pam. Coat the top of vegetables with 4 oz. parmesan cheese, repeat layers ending with parmesan cheese.
• Cover and bake in a 350 oven for 2 hours or until squash is done.

EASY ZUCCHINI AND SQUASH CASSEROLE

Steps:

• Preheat oven to 400°. Spray a 13x9-inch baking dish with cooking spray.
• In a large bowl, toss together squash, zucchini, salt, and pepper. Arrange half squash and zucchini in a single layer in prepared pan. Top with half of onion, and sprinkle with half of cheese. Repeat layers, top with crushed crackers, and cover with foil.
• Bake for 45 minutes. Uncover and bake 15 minutes more or until golden brown.

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.

SOUTHERN SQUASH CASSEROLE

Steps:

• Preheat oven to 350° Fahrenheit. Generously butter 2 qt. baking dish or small cast iron skillet.
• In a large measuring cup, whisk together mayonnaise, broth, lemon juice, salt, pepper & garlic. Set aside.
• Slice both squashes in approximately 1/4 inch slices for crisp tender baking. Place in a large mixing bowl. Pour mayo/broth mixture over squash and toss until well coated. Arrange (or just spoon) coated squash in buttered baking dish. Pour any leftover sauce over top of squash.
• Using a fork, mix together panko, Parmesan and Italian seasoning in a small bowl to make topping. Sprinkle evenly over the top of the squash (you may or may not use it all). Cover with foil and bake in preheated oven for 30 minutes.
• Remove foil. Change oven setting to broil. Brown topping for 5-7 minutes. Remove from oven and serve.

SQUASH STUFFING CASSEROLE

Steps:

• Preheat oven to 350 F
• In a large sauce pan, add squash and zucchini with enough water to cover the top of them and bring to a boil on medium-low heat
• Cover pan with lid and boil until just tender - about 6 minutes
• Drain well and set squash aside
• In a large bowl, combine boxed stuffing mix, finely diced onion, cream of mushroom soup and sour cream and stir well
• Add squash and zucchini into stuffing mixture and stir
• Grease an 8x11 casserole dish and pour mixture inside, topping with cheddar cheese
• Bake for 25-30 minutes, or until thoroughly heated throughout
• Enjoy!

ZUCCHINI AND SUMMER SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1/2 tablespoon butter.
• Heat the olive oil and the remaining 1 tablespoon butter in a medium pot over medium-high heat. Add the onions, salt, and black pepper and cook until the onions are soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the squash and zucchini and cook until tender, stirring occasionally, about 20 minutes. Stir in the thyme and remove from the heat. Using a slotted spoon, transfer the vegetables to the prepared baking dish, reserving the cooking liquid.
• Combine the eggs and cream in a medium bowl and whisk to blend. Gradually whisk the reserved cooking liquid into the egg mixture. When all the cooking liquid is incorporated, pour the mixture over the vegetables in the baking dish. Using a spoon, gently shift the vegetables around so the egg mixture is evenly distributed. Bake until the mixture sets, about 30 minutes. Remove from oven and sprinkle first with the crackers and then with the Parmesan, if using, and return to the oven. Bake until golden brown, 10 to 15 minutes.