Best 3 Zucchini Summer Squash Cake Casserole Recipes

When in season, zucchini and summer squash are a favorite to grow in many gardens. However, they can be a challenge to use before they become too abundant, or too old to use. One delicious way to use these vegetables is to create a vegetable main dish or side dish casserole. This article provides a few different recipes that use summer squash and zucchini to create a tasty and nutritious casserole that can even be a one-dish meal.

Here are our top 3 tried and tested recipes!

SUMMER ZUCCHINI CASSEROLE

Summer Zucchini Casserole image

If you have lots of zucchini in the garden, then this is a great way to use them. It's different, but very tasty. It's so good that even my picky children like to eat it.

Provided by HIGHROAD

Categories Fruits and Vegetables Vegetables Squash

Time 55m

Yield 4

Number Of Ingredients 7

Ingredients

2 pounds sliced zucchini
¼ cup chopped onion
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
1 cup grated carrots
1 stick unsalted butter, melted
1 (6 ounce) package chicken-flavored dry bread stuffing mix

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Boil the zucchini and onion in water for 5 minutes; drain well. In a medium bowl, combine the soup, sour cream and carrots. Stir in the zucchini and onion and mix well.
In a separate medium bowl, combine the butter and stuffing mix. Spread half of this mixture into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture over the stuffing, then top off with the other half of the stuffing.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until stuffing is golden brown.

Nutrition Facts : Calories 610.6 calories, Carbohydrate 51.5 g, Cholesterol 92.8 mg, Fat 41.4 g, Fiber 4.8 g, Protein 11.7 g, SaturatedFat 23.7 g, Sodium 1250.9 mg, Sugar 9.7 g

ZUCCHINI AND SUMMER SQUASH CASSEROLE

Zucchini and Summer Squash Casserole image

A great summertime casserole using yellow squash and zucchini. But if the little zucchini buggers are taking over your house, it's o.k. to use all zucchini in this recipe! :)

Provided by PalatablePastime

Categories Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 lb zucchini, sliced
1 lb yellow squash, sliced
salt & freshly ground black pepper
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (8 ounce) carton sour cream
1 (7 ounce) can sliced button mushrooms, drained
1/2 cup butter or 1/2 cup margarine, melted
1 (8 ounce) package herb seasoned stuffing mix
1 large onion, chopped

Steps:

Preheat oven to 350 degrees F.
Grease a 9 x 13 inch baking dish or casserole and set aside.
In a large skillet, heat 2 tablespoons butter; add onions and cook until tender; add zucchini and yellow squash and cook, stirring until just tender; season to taste with salt and pepper.
Add the condensed soup, sour cream, and mushrooms, mixing well.
In a large bowl, combine the melted butter with the stuffing mix; pour half the stuffing mix into the baking dish.
Layer the squash mixture over the stuffing mix.
Cover with the remaining stuffing mix.
Bake uncovered at 350 degrees F for 30-35 minutes, or until topping is golden brown and casserole is bubbly.

Nutrition Facts : Calories 477.9, Fat 31.8, SaturatedFat 18.1, Cholesterol 76, Sodium 1102.3, Carbohydrate 41.1, Fiber 3.3, Sugar 9.8, Protein 9.3

SUMMER SQUASH POUND CAKE

Summer Squash Pound Cake image

This golden brown, tender pound cake is the perfect treat to make when you have an abundance of summer squash in your garden. It's not overly sweet, so it appeals to everyone. -Lisa Brockwell, Necedah, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1/2 cup butter, softened
1-1/4 cups sugar
2 large eggs, room temperature
1 teaspoon lemon juice
1/4 teaspoon almond extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream or plain Greek yogurt
2 cups shredded yellow summer squash
3/4 cup confectioners' sugar
2 to 3 teaspoons water
1-1/2 teaspoons lemon juice

Steps:

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in lemon juice and extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined. Stir in squash., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Combine glaze ingredients; pour over cake.

Nutrition Facts : Calories 310 calories, Fat 11g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 213mg sodium, Carbohydrate 50g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

To ensure the zucchini is properly drained, use a colander or cheesecloth to squeeze out excess moisture.
For a more flavorful cake, use freshly grated Parmesan cheese and a variety of fresh herbs such as basil, oregano, or thyme.
If you don't have self-rising flour, you can make your own by adding 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to 1 cup of all-purpose flour.
Feel free to add other vegetables to the cake, such as diced red bell pepper, corn kernels, or chopped spinach.
For a golden brown crust, melt some butter and brush it on top of the cake before baking.

Conclusion:

With its moist, savory texture and versatile flavor, zucchini summer squash cake casserole is a delightful dish that can be enjoyed for breakfast, lunch, or dinner. Its simplicity makes it a perfect weeknight meal, while its elegant presentation makes it suitable for special occasions. Whether served as a main course or a side dish, this cake is sure to be a hit with family and friends.