Best 5 Zucchini Yellow Squash Casserole Recipes

HARVEST YELLOW & ZUCCHINI SQUASH & BEEF CASSEROLE

Steps:

• Cook sliced squashes in a small pot with the water until tender but not mushy; drain and return squash to the pot.
• Add butter and allow it to melt in the pot and sauté all together for 10 minutes, stirring occasionally, over medium to medium-low heat.
• Meanwhile, spray a large deep skillet with nonstick spray and cook the beef and onions.
• Drain any fat, then season meat mixture with salt and pepper to taste.
• Add the squash to the beef using a slotted spoon, and reduce heat to low.
• Beat together eggs, then whisk in mayo- add this mixture to the skillet.
• Stir in the cheese and the cooked rice.
• Pour into a large oval casserole and sprinkle with enough cracker crumbs to cover.
• Bake in a preheated oven at 350 F for about 15-20 minutes.
• Note: The original version of this recipe called for a whopping 1 whole stick of butter!
• I have always used at most the 1/2 stick and as little as 2 tablespoons.
• -it is based on your preferences.
• I also always use real, unsalted butter.

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.

CHICKEN AND YELLOW & ZUCCHINI SQUASH CASSEROLE WITH ROSEMARY

Steps:

• Preheat the oven to 450 degrees.
• Season the chicken with salt, cayenne pepper, and a pinch of sugar.
• Heat 2 tablespoons of the olive oil in a large roasting pan over high heat.
• Add the chickens, skin side down, and saute until golden, about 4 to 6 minutes.
• Turn them over and add the garlic, squash and zucchini slices, bay leaf, rosemary, lime zest, and salt.
• Drizzle 1 tablespoon of the olive oil over the casserole and carefully toss.
• Place the pan in the oven and roast for 15 to 20 minutes, tossing 2 or 3 times.
• Place the tomato slices in a bowl.
• Season with salt, a pinch of cayenne pepper and sugar.
• Toss them in 1 tablespoon of the olive oil and the lime juice and spread them over the chicken-squash casserole.
• Cook for 5 to 7 minutes more.
• Discard the bay leaf and rosemary sprigs, transfer the chicken and garnish to a large serving platter, and keep warm.
• Add the stock or water to the pan drippings and simmer for 3 to 4 minutes over medium heat.
• Add the remaining tablespoon of olive oil, mix well, and strain the sauce.
• Place the chickens on a platter.
• Arrange the vegetables over them.
• Spoon the sauce evenly over the warm dish.

YELLOW SQUASH ZUCCHINI TOMATO CASSEROLE

Steps:

• Preheat oven to 350°F
• Lightly grease a shallow 2 1/2 quart dish and set aside.
• Combine squash, zucchini, onion and bring to a boil in a large saucepan.
• Reduce heat to low and simmer 10 minutes or until vegies are tender. Drain well and set aside.
• Combine tomatoes, flour, sugar, salt, garlic, paprika, and pepper. Saute until tomatoe liquid is slightly reduced, about 5 minutes.
• Gently combine beaten egg, mozzerella and cheddar cheese with squash, zucchini, and onion mixture. Then add the tomato reduction. Be gentle so vegies are not torn into mush. Top with Parmesan cheese.
• Bake for 30-40 minutes. Let stand for 10 minutes before serving.

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.