How to Make Squash and Zucchini Casserole - A Step-by-Step Guide

If you're looking for a delicious and versatile vegetable dish to add to your dinner rotation, look no further than this scrumptious Squash and Zucchini Casserole. Packed with vibrant flavors and a satisfying texture, this casserole is sure to become a new family favorite. Whether you're vegetarian, vegan, or simply looking to incorporate more veggies into your diet, this recipe is a must-try.

With the abundance of summer squash and zucchini available during the warmer months, this ca...

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Ingredients

  • 2 medium yellow squash
  • 2 large zucchini
  • 1 Vidalia onions, thinly sliced
  • 2 large tomatoes, sliced
  • 2 cups grated Romano cheese
  • ½ cup butter, divided
  • salt and pepper to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Servings: 5
  • Yield: 4 servings

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cut the zucchini and squash into long, thin layers. Lightly grease a 7x11-inch baking dish and layer the squash, zucchini, onion and tomatoes into the baking dish. Sprinkle with cheese and add pats of butter between each layer of vegetables, and season each layer with salt and ground black pepper to taste.
  • Continue this layering process until all the vegetables are used up and top this off with the remaining butter and cheese.
  • Cover and bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until vegetables are to desired tenderness and cheese is melted and bubbly.
  • Nutrition

    407 cal.

    • Total Fat: 32g
    • Saturated Fat: 20g
    • Cholesterol: 98mg
    • Sodium: 721mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 4g
    • Total Sugars: 5g
    • Protein: 19g
    • Vitamin C: 41mg
    • Calcium: 563mg
    • Iron: 2mg
    • Potassium: 782mg