Zucchini & Yellow Squash Casserole – a delicious recipe with zucchini, summer, onion, tomatoes, parmesan cheese, butter. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Slice squash in 1/2 inch slices.
2
Slice onion into thin slices and then each slice into 4.
3
Slice tomatoes in half then each half in half and then in half again.
4
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.
5
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.
6
Cover and bake in a 350 oven for 2 hours or until squash is done.
946
kcal
Calories
79
g
Fat
15
g
Carbs
46
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 8 medium zucchini, 8 medium summer squash, 1 Spanish onion, 3 large tomatoes, and more.
Yes, Zucchini & Yellow Squash 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.
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