Zucchini Heaven Casserole Recipe

Name: Zucchini Heaven Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium zucchini; 3 medium yellow squash; 1 large onion; 1 large green pepper; 2 (6 -8 ounce) cans mushrooms, drained or 12 -14 ounces fresh mushrooms, sliced; 2 large tomatoes; 3 tablespoons butter; 3 tablespoons flour; 3 tablespoons sugar; 2 cups shredded cheese; breadcrumbs; additional butter

Servings: persons

3 medium zucchini
3 medium yellow squash
1 large onion
1 large green pepper
2 (6 -8 ounce) cans mushrooms, drained or 12 -14 ounces fresh mushrooms, sliced
2 large tomatoes
3 tablespoons butter
3 tablespoons flour
3 tablespoons sugar
2 cups shredded cheese
breadcrumbs
additional butter

1
Rinse zucchini and squash, slice lengthwise and quarter.
2
Boil in salted water until just tender.
3
Drain and set aside.
4
In large nonstick skillet, saute chopped onion, green pepper, and mushrooms in butter until tender.
5
Add diced tomatoes, flour and sugar.
6
Cook and stir about 3 minutes until slightly thickened.
7
Coat a 9 x 13-inch pan with cooking spray.
8
Add zucchini and squash.
9
Top with vegetable mixture.
10
Top with cheese.
11
Top with enough bread crumbs to cover with a medium thickness.
12
Dot with butter.
13
Bake at 350F until bubbly and golden brown.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 medium zucchini, 3 medium yellow squash, 1 large onion, 1 large green pepper, and more.

Yes, Zucchini Heaven Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Heaven Casserole

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