Yellow Zucchini Recipes Casserole

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ZUCCHINI OR YELLOW SQUASH CASSEROLE

This is different from your usual squash recipe.A friend of mine brought it to a pot luck dinner 15 years ago and it has been a family favorite since then.

Provided by Connie51

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11



Zucchini or Yellow Squash Casserole image

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.

Nutrition Facts : Calories 148.8, Fat 8.5, SaturatedFat 1.8, Sodium 571.9, Carbohydrate 16.3, Fiber 2.7, Sugar 5.6, Protein 3.2

1 medium bell pepper, cut in 1/2 in cubes
1/4 cup margarine
1 medium onion, diced
2 medium zucchini or 4 small yellow squash
1 (16 ounce) can tomatoes
4 slices bread, toasted and cut in small cubes
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic salt
1/2 teaspoon oregano
parmesan cheese

ZUCCHINI CASSEROLE I

This is a great recipe to use up all those summer zucchinis from your garden. Makes a nice brunch dish.

Provided by WINGSOFANEAGLE

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h15m

Yield 6

Number Of Ingredients 7



Zucchini Casserole I image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small bowl combine stuffing and butter. In a separate bowl combine zucchini, carrots, onion, soup and sour cream. Mix in 1/2 of the stuffing mixture, then spread into a 9x12 inch casserole dish and sprinkle the remaining stuffing on top.
  • Cover the dish with aluminum foil and bake in preheated oven for 60 minutes.

Nutrition Facts : Calories 258.9 calories, Carbohydrate 24.1 g, Cholesterol 39.2 mg, Fat 16.2 g, Fiber 2.7 g, Protein 5.6 g, SaturatedFat 9.5 g, Sodium 775.8 mg, Sugar 5.4 g

4 ounces herb-seasoned dry bread stuffing mix
⅓ cup melted butter
4 cups cubed zucchini
2 carrots, grated
1 small onion, chopped
1 (10.5 ounce) can condensed cream of chicken soup
½ cup sour cream

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)

ZUCCHINI GRATIN

Get Ina Garten's cheesy Zucchini Gratin recipe from Barefoot Contessa on Food Network. Nutty Gruy�re cheese pairs well with the soft flavors of the squash.

Provided by Ina Garten

Categories     side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 10



Zucchini Gratin image

Steps:

  • Preheat the oven to 400 degrees F.
  • Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
  • Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere

HARVEST YELLOW & ZUCCHINI SQUASH & BEEF CASSEROLE

This is a yummy, warming casserole that is meant to be a side dish, but since it has meat in it, can also be served as a main dish. This is the version I came up with after significantly reducing some of the heavier ingredients, that were in the original version I saw on Lucy Classic Cajun & Cuisine, a PBS cooking program. But don't let that scare you - this is not a spicy dish at all. I make this often in the end of summer to use up fresh squash. If you don't have both types of squash, just use 2 of whichever type you do have.

Provided by HeatherFeather

Categories     White Rice

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12



Harvest Yellow & Zucchini Squash & Beef Casserole image

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.

1 small summer squash, unpeeled, sliced into thick rounds (crookneck)
1 small green zucchini, unpeeled, sliced into thick rounds
1/4 cup water
1/4 cup butter (or less, to taste*) or 1/4 cup margarine (or less, to taste*)
1/2 lb lean ground beef
1 cup sweet onion, chopped (such Vidalia, Walla Walla, or Maui)
2 large eggs
1/2 cup Miracle Whip (light is OK) or 1/2 cup mayonnaise (light is OK)
1/2 cup cheddar cheese, shredded
2 cups cooked hot white rice (I use Jasmine or long grain)
1/2 cup Ritz cracker crumbs (or less to taste)
salt and pepper

CHEESY ZUCCHINI & SQUASH CASSEROLE

Everyone loves this recipe! Don't skimp on butter or parmesan cheese. I made this one time without frying squash first and didn't use butter, there wasn't any buttery juices which make this casserole. A crowd pleaser and worth the calories!

Provided by Mainely Debbie

Categories     Vegetable

Time 2h45m

Yield 10-12 serving(s)

Number Of Ingredients 6



Cheesy Zucchini & Squash Casserole image

Steps:

  • Slice squash in 1/2 inch slices.
  • Slice onion into thin slices and then each slice into 4.
  • Slice tomatoes in half then each half in half and then in half again.
  • Mix the squash together with the onion and fry on medium heat using 4 tablespoons butter for each batch; I do 4 batches, 1 at a time so you don't overload frying pan; make sure not to brown the squash, cook about 5 minutes each batch, add quarter of tomatoes and mix.
  • Layer vegetable in a single layer in a large casserole dish that has been sprayed with Pam. Coat the top of vegetables with 4 oz. parmesan cheese, repeat layers ending with parmesan cheese.
  • Cover and bake in a 350 oven for 2 hours or until squash is done.

Nutrition Facts : Calories 422.9, Fat 32.1, SaturatedFat 19.7, Cholesterol 88.7, Sodium 846.2, Carbohydrate 15.6, Fiber 4.3, Sugar 8.5, Protein 22

8 medium zucchini
8 medium summer squash
1 Spanish onion
3 large tomatoes
16 ounces parmesan cheese
1 cup butter

ZUCCHINI CASSEROLE III

This is very delicious! I like to use fresh vegetables from the market when I make this. It has a juice after it's cooked that is great for dipping bread into.

Provided by TSMOM

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 6

Number Of Ingredients 7



Zucchini Casserole III image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • Cover bottom of baking dish with half of the zucchini slices. Layer with half of the onion rings, tomato slices and pepperoni slices. Sprinkle with half of each of the cottage cheese, Cheddar cheese and mozzarella cheese. Repeat layers.
  • Bake in preheated oven for 30 to 40 minutes, or until zucchini is tender, and cheese is melted.

Nutrition Facts : Calories 410.8 calories, Carbohydrate 9.9 g, Cholesterol 76.9 mg, Fat 26.6 g, Fiber 2.3 g, Protein 33.1 g, SaturatedFat 11.8 g, Sodium 887.1 mg, Sugar 5.7 g

8 small zucchini, cut into 1/4 inch rounds
1 onion, sliced
6 tomatoes, sliced
½ pound thinly sliced pepperoni
1 (16 ounce) package small curd cottage cheese
¼ pound shredded Cheddar cheese
¼ pound shredded mozzarella cheese

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

YELLOW SQUASH CASSEROLE

Famed 18th-century naturalist John Bartram once pronounced a dish of boiled squash "poor entertainment." Some preparations still merit that memorable epitaph, but this souffle-like casserole of summer squash can take an Oscar on any stage. The common crookneck variety suggested in the recipe is one of our oldest domesticated squashes, probably native to New Jersey, according to William Woys Weaver in Heirloom Vegetable Gardening (1997).

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 11



Yellow Squash Casserole image

Steps:

  • Preheat the oven to 350 degrees F. Butter a medium baking dish.
  • Slice the yellow squash and zucchini lengthwise into quarters, then cut into 1/2-inch-thick wedges. Place the yellow squash, zucchini and carrots in a saucepan, barely cover with water and salt well. Bring to a boil; reduce the heat to medium and cover. Cook about 20 minutes, until the vegetables are very soft.
  • Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat. Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes. Add the garlic and cook an additional minute. Scrape the mixture into a mixing bowl. Wipe out the skillet, return it to medium-low heat, and add to it the remaining tablespoon of butter. Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.
  • Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl. Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce. Salt and pepper generously to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted cracker crumbs over the top. Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.

1 3/4 pounds crookneck yellow squash or other yellow summer squash
1/4 pound zucchini or additional yellow summer squash
1/2 cup coarse-chopped carrots
1/4 cup (1/2 stick) unsalted butter
1 large onion, preferably yellow, chopped
1 plump garlic clove, minced
1 1/4 cups saltine or Ritz cracker crumbs
1/2 cup grated mild to medium Cheddar cheese
Hot pepper sauce, such as Tabasco
Salt and freshly milled black pepper
2 eggs, lightly beaten

EASY YELLOW SQUASH CASSEROLE

An easy recipe for yellow squash casserole, baked with onion, cream of mushroom soup, mayonnaise, and Cheddar cheese.

Provided by staceyand

Categories     Yellow Squash Recipes

Time 55m

Yield 10

Number Of Ingredients 9



Easy Yellow Squash Casserole image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
  • Combine yellow squash, cream of mushroom soup, Cheddar cheese, mayonnaise, onion, egg, salt, and pepper in a bowl. Mix until well combined and transfer to the casserole dish and cover with foil.
  • Bake in the preheated oven until cooked through and bubbly, about 45 minutes.

Nutrition Facts : Calories 309.9 calories, Carbohydrate 9.3 g, Cholesterol 50.5 mg, Fat 27.5 g, Fiber 2.7 g, Protein 8.3 g, SaturatedFat 8 g, Sodium 699 mg, Sugar 1.1 g

nonstick cooking spray
3 pounds yellow squash, sliced
1 (10.5 ounce) can condensed cream of mushroom soup
1 (8 ounce) package shredded sharp Cheddar cheese
1 cup mayonnaise
½ cup chopped sweet onions
1 large egg
1 teaspoon salt
½ teaspoon ground black pepper

CALICO YELLOW & ZUCCHINI SQUASH CASSEROLE

Make and share this Calico Yellow & Zucchini Squash Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     Cheese

Time 1h36m

Yield 8 serving(s)

Number Of Ingredients 15



Calico Yellow & Zucchini Squash Casserole image

Steps:

  • In a saucepan, combine the first 5 ingredients; add 1/2 teaspoon salt.
  • Cover and cook until squash is tender, about 6 minutes.
  • Drain well; set aside.
  • Combine cracker crumbs and butter; spoon half into a greased 1 1/2 quart casserole dish.
  • Combine soup, water chestnuts, carrot, mayonnaise, sage, pepper, and remaining salt; fold into squash mixture.
  • Spoon over crumbs.
  • Sprinkle with cheese and the remaining crumb mixture.
  • Bake, uncovered, at 350 degrees for 30 minutes or until lightly browned.

Nutrition Facts : Calories 290.6, Fat 21.9, SaturatedFat 11.7, Cholesterol 48.3, Sodium 867.5, Carbohydrate 18.3, Fiber 2.1, Sugar 4.2, Protein 6.5

2 cups sliced yellow squash (1/4 inch thick)
1 cup sliced zucchini (1/4 inch thick)
1 medium onion, chopped
1/4 cup green onion, chopped
1 cup water
1 teaspoon salt, divided
2 cups crushed butter flavored crackers
1/2 cup butter or 1/2 cup margarine, melted
1 (10 1/2 ounce) can cream of chicken soup
1 (8 ounce) can sliced water chestnuts, drained
1 large carrot, shredded
1/2 cup mayonnaise
1 teaspoon rubbed sage
1/2 teaspoon white pepper
1 cup shredded cheddar cheese

2BLEU'S ZUCCHINI & YELLOW SQUASH CASSEROLE

This is the perfect recipe for when you have an abundance of squash and zucchini! This will satisfy the most finicky eaters who don't much care for squash/zucchini. Great for potlucks!

Provided by 2Bleu

Categories     Vegetable

Time 1h44m

Yield 9-12 serving(s)

Number Of Ingredients 14



2Bleu's Zucchini & Yellow Squash Casserole image

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.

5 cups yellow squash (cut in half, scooped of pulp, and diced1-inch cubes)
5 cups zucchini (cut in half, scooped of pulp, and diced 1-inch cubes)
kosher salt, to taste
black pepper, to taste
1/4 cup olive oil
2 large onions, cut in half and sliced
3 bell peppers, seeded and diced 1-inch squares
4 garlic cloves, minced
8 tablespoons butter
2 teaspoons crushed red pepper flakes (to taste)
1 1/2 cups sour cream
2 cups shredded cheddar cheese
1 cup grated parmesan cheese
2 -3 cups crushed butter flavored crackers (Ritz)

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ZUCCHINI & YELLOW SQUASH CASSEROLE RECIPE - FOOD NEWS
Layer the zucchini and yellow squash in a 9-inch square baking dish and sprinkle with remaining salt and pepper. Whisk together breadcrumbs, Parmesan cheese, and garlic powder. Sprinkle over zucchini and squash. Cover baking dish with aluminum foil and bake in preheated oven for 30 minutes. Broil for 3-5 minutes or until the topping becomes crispy.
From foodnewsnews.com


ZUCCHINI CASSEROLE {LOW CARB & GLUTEN FREE} - IFOODREAL.COM
Place chopped zucchini in a colander lined with kitchen towel and sprinkle with salt. Toss with your hands and let sit for 10 minutes. In the meanwhile, in a large bowl whisk the eggs. Add onion, garlic, olive oil, basil, oregano, pepper, red pepper flakes and 1/2 amount of both cheeses. Whisk.
From ifoodreal.com


YELLOW SQUASH AND ZUCCHINI GRATIN | RECIPE | VEGGIE DISHES, YELLOW ...
Food And Drink. Visit. Save. Recipe from . tasteofhome.com. Yellow Squash and Zucchini Gratin . 29 ratings · 35 minutes · Vegetarian · Serves 6. Taste of Home. 2M followers. Yellow Squash Recipes. Summer Squash Recipes. Yellow Squash And Zucchini. Zucchini Tomato. Yellow Squash Indian Recipe. Yellow Summer Squash. Vegetable Side Dishes. Vegetable …
From pinterest.ca


HOW TO COOK ZUCCHINI AND YELLOW CHEESE CASSEROLE - RECIPE
Beat the milk and eggs (together) with a fork, season with pepper, salt and add the flour. Stir gently and then pour the zucchini, leeks and cheese. Stir again. Take a small round shape. Grease the bottom, pour the mixture and bake at 180 degrees for about 40-50 minutes. Enjoy your meal!
From thisnutrition.com


HOW TO COOK YELLOW CASSEROLE WITH ZUCCHINI ROLLS - RECIPE
Necessary products: 2-3 zucchini, finely chopped; 1 stalk fresh onion; 200 grams of tomato puree; 1-2 pinches of dried oregano; 150 grams of ham; 50 grams of shredded cheese
From thisnutrition.com


CHEESY YELLOW SQUASH CASSEROLE RECIPE | WHOLESOME YUM
Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper. Slice the squash into 1/4 inch slices. Toss the slices in the olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Place the squash slices in a single layer on the lined baking sheet.
From wholesomeyum.com


ZUCCHINI, SQUASH AND CORN CASSEROLE (ONE SKILLET)
Dice zucchini & squash and add to the skillet. Sauté for 8-10 minutes. Dice shallots and mix into the skillet. Sauté for 2 more minutes. Add cauliflower rice, black beans, corn, half of your shredded cheese and spices. Gently mix everything together and then pat evenly into the skillet. Sprinkle remaining cheese on top of ingredients and bake ...
From garlicsaltandlime.com


CHEESY ZUCCHINI YELLOW SQUASH CASSEROLE - LITTLE SPICE JAR
Add 1/2 of the crackers to the bowl with the zucchini, yellow squash, and onions. Add the salt, pepper, garlic powder, red pepper flakes, parmesan cheese, sour cream, and cheddar cheese to the bowl and using a spatula stir to combine. Dump the mixture into the prepared dish and sprinkle the remaining cracker crumbs evenly on top.
From littlespicejar.com


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