Yellow Squash Zucchini Tomato Casserole Recipes

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.

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.

Steps:

• Melt butter in a large skillet over medium heat; cook and stir the onion in the melted butter until translucent, 5 to 8 minutes. Stir in the zucchini and yellow squash; cook until tender, 10 to 15 minutes. Mix in the tomatoes and cook until they start to break down, about 5 more minutes. Season with kosher salt and black pepper.

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.

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.

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.

Steps:

• Fry the bacon until crisp.
• Add onion, celery and green onions; saute until soft.
• Add tomatoes, cream of mushroom soup& bread crumbs.
• Mix with the squash.
• Place this mixture in baking dish; top with cheese.
• Bake for 1/2 hour at 350 degrees.