Squash and Zucchini Casserole

Squash and Zucchini Casserole

77 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Ann Marie
Recipe by  Ann Marie

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Continue this layering process until all the vegetables are used up and top this off with the remaining butter and cheese.
  4. 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.

Share It

Reviews (77)

Rate This Recipe
Wanda Johns

Wanda Johns

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 between 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.



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, 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

Mrs S

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 instead of Romano. We sprinkled some bread crumbs on top for a little crunch and it turned out wonderfully!!

More Reviews

Similar Recipes

Zucchini Herb Casserole

Zucchini Herb Casserole

Tomato Zucchini Casserole

Tomato Zucchini Casserole

Zucchini Casserole I

Zucchini Casserole I

Summer Squash Casserole

Summer Squash Casserole

Zucchini Casserole II

Zucchini Casserole II

Zucchini and Rice Casserole

Zucchini and Rice Casserole


Amount Per Serving (5 total)

  • Calories
  • 407 cal
  • 20%
  • Fat
  • 31.9 g
  • 49%
  • Carbs
  • 14.6 g
  • 5%
  • Protein
  • 18.6 g
  • 37%
  • Cholesterol
  • 98 mg
  • 33%
  • Sodium
  • 721 mg
  • 29%

Based on a 2,000 calorie diet



previous recipe:

Tomato Zucchini Casserole


next recipe:

Zucchini Herb Casserole