Yellow Squash Zucchini Tomato Casserole Recipes

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ZUCCHINI & YELLOW SQUASH CASSEROLE

I made this tonight and just loved it. It is a great way to get rid of some of the abundance of squash in my garden. I must give credit to Paula Deen who is the creator of the recipe. Makes a great side dish in a southern meal.

Provided by DebbiF

Categories     Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12



Zucchini & Yellow Squash Casserole image

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.

3 cups yellow squash, large diced
3 cups zucchini, large diced
vegetable oil
1 large onion, chopped
4 tablespoons butter
1/2 cup sour cream
1 cup grated cheddar cheese
1 cup crushed butter flavored cracker (recommended Ritz)
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
butter flavored cracker (recommended Ritz)

TOMATO ZUCCHINI SQUASH SKILLET

Fresh tomatoes, zucchini, yellow squash, and sweet onion are cooked in butter for a perfect summer side for grilled meats or for a nice warm winter warm-up, when you are wishing for a summer side.

Provided by Holly Shaw

Categories     Side Dish     Vegetables     Tomatoes

Time 35m

Yield 4

Number Of Ingredients 6



Tomato Zucchini Squash Skillet image

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.

Nutrition Facts : Calories 70.4 calories, Carbohydrate 9.9 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 3 g, Protein 2.2 g, SaturatedFat 1.9 g, Sodium 131.9 mg, Sugar 4.2 g

1 tablespoon salted butter, or more as needed
1 Vidalia onion, cut into bite-size pieces
2 zucchini, cut into bite-size pieces
1 yellow squash, cut into bite-size pieces
4 roma (plum) tomatoes, cut into bite-size pieces
kosher salt and freshly ground black pepper to taste

TOMATO ZUCCHINI CASSEROLE

A simple vegetable dish that highlights the summer flavors of fresh tomatoes and zucchini. It goes great with grilled meats or poultry.

Provided by DELTAQUEEN50

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h15m

Yield 4

Number Of Ingredients 11



Tomato Zucchini Casserole image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.
  • In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
  • Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
  • Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
  • Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.

Nutrition Facts : Calories 459.9 calories, Carbohydrate 23.8 g, Cholesterol 90.9 mg, Fat 32.2 g, Fiber 3.4 g, Protein 20.8 g, SaturatedFat 19.7 g, Sodium 953.6 mg, Sugar 5.6 g

1 ½ cups grated Cheddar cheese
⅓ cup grated Parmesan cheese
½ teaspoon dried oregano
½ teaspoon dried basil
2 cloves garlic, minced
salt and pepper to taste
2 medium zucchinis, thinly sliced
5 plum tomatoes, thinly sliced
¼ cup butter
2 tablespoons finely chopped onion
¾ cup fine bread crumbs

TEX-MEX SUMMER SQUASH CASSEROLE

Mild-flavored yellow squash gets a big boost from flavor-packed chiles, jalapenos and red onion. This side dish also works with zucchini. -Tommy Lombardo, Euclid, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 10



Tex-Mex Summer Squash Casserole image

Steps:

  • Preheat oven to 400°. In a large bowl, combine squash, 3/4 cup cheese, onion, chiles and jalapenos. Sprinkle with flour and salt; toss to combine., Transfer to a greased 13x9-in. baking dish. Bake, covered, until squash is tender, 30-40 minutes., Spoon salsa over top; sprinkle with remaining 1-1/2 cups cheese. Bake, uncovered, until golden brown, 10-15 minutes longer. Let stand 10 minutes. Top with green and red onions before serving.

Nutrition Facts : Calories 143 calories, Fat 8g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 420mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.

7 medium yellow summer squash, sliced (about 10 cups)
2-1/4 cups shredded cheddar cheese, divided
1 medium onion, chopped
1 can (4 ounces) chopped green chiles
1 can (4 ounces) diced jalapeno peppers, drained
1/4 cup all-purpose flour
1/2 teaspoon salt
3/4 cup salsa
4 green onions, sliced
1/4 cup chopped red onion

YELLOW SQUASH ZUCCHINI TOMATO CASSEROLE

Great crowd pleaser that is easy to make. If you substitute rice flour this recipe should work well for your gluten restricted friends. Most of my other squash casseroles call for "soda" crackers.

Provided by k9lady123

Categories     Cheese

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 14



Yellow Squash Zucchini Tomato Casserole image

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.

4 cups yellow squash, sliced (2 lbs)
2 cups zucchini, sliced (1 lbs)
1 onion, rough chopped
4 -5 tomatoes, peeled and chopped with juice
1 egg, lightly beaten
1 tablespoon all-purpose flour (or rice flour)
2 teaspoons sugar (or Splenda)
1 teaspoon sea salt
1 teaspoon paprika
1 teaspoon garlic, finely minced
1/2 teaspoon black pepper
2 cups mozzarella cheese, shredded
1 cup cheddar cheese, shredded
1/2 cup parmesan cheese, grated

LAYERED ZUCCHINI & YELLOW SQUASH CASSEROLE

A great veggie casserole when vegetables are at their peak and you just can't resist all the great produce at the farmers' market.

Provided by Ginny Sue

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9



Layered Zucchini & Yellow Squash Casserole image

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.

Nutrition Facts : Calories 81.4, Fat 4.9, SaturatedFat 2.9, Cholesterol 11.6, Sodium 73, Carbohydrate 8, Fiber 2.3, Sugar 5.4, Protein 3.2

2 medium yellow squash, thinly sliced
2 medium zucchini, thinly sliced
1 medium onion, thinly sliced
1/2 large green bell pepper, sliced in strips
1 cup fresh mushrooms, sliced
1 large tomatoes, sliced
salt and pepper, to taste
2 tablespoons butter
2 tablespoons grated parmesan cheese

SUMMER SQUASH CASSEROLE WITH NUTS

This is a recipe that my Southern mother-in-law gave to me, her Yankee daughter-in-law! Zucchini or yellow summer squash may be used together, or interchangeably to create this delicious casserole! Use bread crumbs, crushed crackers or cheese for the topping.

Provided by Paula

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 9

Number Of Ingredients 11



Summer Squash Casserole with Nuts image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of water to boil. Add squash, and cook until tender. Drain well.
  • Place squash in a large mixing bowl. Add butter, reserving 1/2 tablespoon, to the squash and mash well. Mix bell pepper, sugar, onion, egg, mayonnaise, salt and pepper, cheese and nuts to the mixture. Transfer the mixture to a 1-quart casserole dish. Top with bread crumbs. Dot with the reserved butter.
  • Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.

Nutrition Facts : Calories 249.6 calories, Carbohydrate 9.9 g, Cholesterol 45.5 mg, Fat 22.2 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 6.7 g, Sodium 197.9 mg, Sugar 3.8 g

1 pound summer squash, sliced
¼ cup butter
¼ cup chopped green bell pepper
1 tablespoon white sugar
½ cup chopped onion
1 egg
½ cup mayonnaise
salt and pepper to taste
½ cup shredded Cheddar cheese
½ cup pecans, chopped
½ cup bread crumbs

ASHLEY AND WHITNEY'S YELLOW SQUASH AND TOMATO PACKET

Yellow squash and Roma tomatoes with fresh basil are baked in foil packets for the flavors of summer--and easy clean up.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 20m

Yield 4

Number Of Ingredients 8



Ashley and Whitney's Yellow Squash and Tomato Packet image

Steps:

  • Preheat oven to 450 degrees F.
  • Place 1/4 of vegetables in center of a sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Drizzle with butter; top with basil. Sprinkle with salt and pepper.
  • Bring up sides of foil over vegetables; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Place packets on baking sheet with 1-inch sides.
  • Bake 15 to 18 minutes on the cookie sheet.
  • Open packets carefully by cutting beside top fold with a sharp knife, allowing steam to escape. Sprinkle 1 tablespoon Parmesan cheese over vegetables in each packet.

Nutrition Facts : Calories 160.1 calories, Carbohydrate 8.2 g, Cholesterol 34.9 mg, Fat 13.3 g, Fiber 2.8 g, Protein 3.7 g, SaturatedFat 8.2 g, Sodium 202 mg, Sugar 2.2 g

4 sheets Reynolds Wrap® Heavy Duty Aluminum Foil
2 medium yellow squash, cut into 1/2-inch slices
2 large Roma tomatoes, cut into wedges
1 medium onion, chopped
4 tablespoons butter, melted
¼ cup chopped fresh basil
Salt and pepper to taste
¼ cup shredded Parmesan cheese

YELLOW SQUASH AND ZUCCHINI GRATIN

This gratin is the perfect way to use up an abundance of summer squash. It's easy to prepare, takes just 10 minutes in the oven and serves up bubbly and delicious. -Jonathan Lawler, Greenfield, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 10



Yellow Squash and Zucchini Gratin image

Steps:

  • Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, 4-6 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute more., Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.

Nutrition Facts : Calories 203 calories, Fat 14g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 357mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

2 tablespoons butter
2 medium zucchini, cut into 1/4-inch slices
2 medium yellow summer squash, cut into 1/4-inch slices
2 shallots, minced
1/2 teaspoon sea salt
1/4 teaspoon coarsely ground pepper
4 garlic cloves, minced
1/2 cup heavy whipping cream
1 cup panko bread crumbs, divided
1/2 cup grated Parmesan cheese, divided

YELLOW SQUASH & TOMATOES CASSEROLE

This is from a local restaurant that has since closed after MANY years. I came across the old cookbook during the move and thought it sounded good (I can't remember if I had ever eaten there).

Provided by Kikimony

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10



Yellow Squash & Tomatoes Casserole image

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.

2 lbs yellow squash, sliced and half cooked
1/4 lb chopped bacon
1/2 cup chopped onion
1/2 cup chopped celery
1 cup green onion, chopped (tops and bottoms)
1 1/2 cups tomatoes, chopped
1/2 cup cream of mushroom soup
1/2 cup breadcrumbs
1 cup shredded American cheese
salt and pepper, to taste (or any favorite seasoning)

GARDEN FRITTATA

I created this frittata recipe one day to use up some fresh yellow squash, zucchini and tomato. It's so easy to make because you don't have to fuss with a crust. Give it different twist by trying it with whatever veggies you have on hand. -Catherine Michel, St. Peters, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13



Garden Frittata image

Steps:

  • In a microwave-safe bowl, combine the squash, zucchini and onion. Cover and microwave on high for 7-9 minutes or until the vegetables are tender; drain well., Transfer to a 9-in. pie plate coated with cooking spray. Top with the mozzarella, tomato and feta cheese., In a large bowl, whisk the eggs, milk, basil, garlic, salt and pepper; pour over the cheese and tomato layer. Sprinkle with Parmesan cheese. , Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 161 calories, Fat 9g fat (4g saturated fat), Cholesterol 142mg cholesterol, Sodium 494mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 13g protein. Diabetic Exchanges

1 small yellow summer squash, thinly sliced
1 small zucchini, thinly sliced
1 small onion, chopped
1 cup shredded part-skim mozzarella cheese
1 medium tomato, sliced
1/4 cup crumbled feta cheese
4 large eggs
1 cup fat-free milk
2 tablespoons minced fresh basil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese

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