Squash and Zucchini Casserole

73 Reviews

Prep: 20 min
Cook: 30 min
Ready In: 50 min

“Here's a vegetable casserole that's great as a summer meal. You might want to put a cookie sheet or something under this dish as it bakes, because it sometimes bubbles over.” - by Ann Marie

Ingredients

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

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 4 servings

Directions

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

Amount Per Serving (5 total)

Calories
407 cal
20%

Fat
31.9 g
49%

Carbs
14.6 g
5%

Based on a 2,000 calorie diet

Share It

Reviews (73)

Rate This Recipe

106

Wanda Johns

Jul. 4, 2008

"This is a very delicious dish. I have made it twice. The first time I made it, I followed the instructions and layered the squash, zuchinni, onion, and tomatoes. Then I read the "pats of butter betwee..." See moren each layer" part. Too late to do that. So the second time I made this I kept that in mind. I also did not slice the zuchinni lenthwise the second time, and it was much easier to eat with them sliced as regular slices."

WarringEagle

Oct. 20, 2005

"I cut way down on the cheese and used no butter, and this still turned out delicious. I'm not even really a fan of zucchini - I made it for my husband as he likes it - and now I finally like zucchini,..." See more too! I also recommend using a can of stewed tomatoes in addition to one fresh tomato. It's a very nice blend of veggie flavors."

Mrs S

Jul. 9, 2005

"Absolutely fabulous!! My husband and I made this dish with the veggies we picked up from the farmer's market. We had to substitute a few items like sweet onion rather than Vidalia and Cheddar instea..." See mored of Romano. We sprinkled some bread crumbs on top for a little crunch and it turned out wonderfully!!"

More Reviews