SQUASH AND ZUCCHINI CASSEROLE
Here's a vegetable casserole that's great as a summer meal. You might want to put a cookie sheet or something under this dish as it bakes, because it sometimes bubbles over.
Provided by Ann Marie
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut the zucchini and squash into long, thin layers. Lightly grease a 7x11-inch baking dish and layer the squash, zucchini, onion and tomatoes into the baking dish. Sprinkle with cheese and add pats of butter between each layer of vegetables, and season each layer with salt and ground black pepper to taste.
- Continue this layering process until all the vegetables are used up and top this off with the remaining butter and cheese.
- Cover and bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until vegetables are to desired tenderness and cheese is melted and bubbly.
Nutrition Facts : Calories 406.8 calories, Carbohydrate 14.6 g, Cholesterol 98.3 mg, Fat 31.9 g, Fiber 4.4 g, Protein 18.6 g, SaturatedFat 19.9 g, Sodium 721.2 mg, Sugar 5.4 g
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Selasi Agbekey
[email protected]This casserole is perfect for a weeknight meal. It's quick and easy to make, and it's also very healthy.
Tammi Wright
[email protected]I'm not a huge fan of squash, but I really enjoyed this casserole. The zucchini and cheese helped to balance out the flavor of the squash.
Harry Junior Bottomley
[email protected]This casserole is a great way to use up leftover squash and zucchini. It's also a very budget-friendly dish.
Sanaya Prawin
[email protected]I made this casserole for a brunch and it was a hit. It's a great dish to serve for a crowd.
Sujan Banmala
[email protected]This casserole is a great way to get your daily dose of vegetables. It's also a very filling dish.
LH Rockstar
[email protected]I'm not a fan of cheese, but I still really enjoyed this casserole. The squash and zucchini were cooked perfectly and the flavors were great.
Mahamad Mantk
[email protected]This casserole is a great way to use up leftover vegetables. I used some leftover roasted squash and zucchini and it turned out great.
Robert Rogers
[email protected]I made this casserole for a vegetarian friend and she loved it. It's a great vegetarian dish that's also very flavorful.
Zeph Akengo
[email protected]This casserole is perfect for a fall meal. The squash and zucchini are in season and the flavors are perfect for the cooler weather.
Murrey Wolfe
[email protected]I've made this casserole several times and it's always a hit. It's a great dish to serve for a crowd.
10 minute world
[email protected]This casserole is a great way to get your kids to eat their vegetables. My kids loved it!
Queen Tilwana Simone Colson
[email protected]I made this casserole with some changes. I used yellow squash instead of zucchini, and I added some chopped onion.
AM jobayet
[email protected]This casserole is perfect for a weeknight meal. It's quick and easy to make, and it's also very healthy.
AB EL
[email protected]I'm not a huge fan of squash, but I really enjoyed this casserole. The zucchini and cheese helped to balance out the flavor of the squash.
Jennifer Donovan
[email protected]This casserole is a great way to use up leftover squash and zucchini. It's also a very budget-friendly dish.
Priya Singh
[email protected]I made this casserole for a potluck and it was a huge success. Everyone loved it! The flavors were perfect and the casserole was very easy to make.
Julian Coy
[email protected]This casserole was a hit with my family! The squash and zucchini were cooked perfectly, and the cheesy topping was delicious. I will definitely be making this again.