Percent Daily Values are based on a 2,000 calorie diet. I was concerned that there would not be much flavor because of the few ingredients but it was just the right amount of flavoring. I too used all fresh vegetables from my garden but found this disgusting. … Preheat oven to 375 degrees F (190 degrees C). Sauté vegetables in 1 tablespoon hot oil in … My husband and I made this dish with the veggies we picked up from the farmer's market. Slice the zucchini and yellow squash into 1/4 inch rounds. I also recommend using a can of stewed tomatoes in addition to one fresh tomato. 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! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I made a few changes for our family's taste. When she’s not writing or editing, you’ll find her antiquing, cooking and baking from her favorite vintage cookbooks and exploring Milwaukee’s urban beauty with her digital SLR in hand. 407 calories; protein 18.6g 37% DV; carbohydrates 14.6g 5% DV; fat 31.9g 49% DV; cholesterol 98.3mg 33% DV; sodium 721.2mg 29% DV. Information is not currently available for this nutrient. Lightly grease a 7x11-inch baking dish and layer the squash, zucchini, onion and tomatoes into the baking dish. The mixtures of favor when you take a bite is wonderful. YUCK! We had to substitute a few items like sweet onion rather than Vidalia and Cheddar instead of Romano. Allrecipes is part of the Meredith Food Group. It really did taste great. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. https://www.tasteofhome.com/collection/summer-squash-and-zucchini-recipes Very yummy! © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition You saved Squash and Zucchini Casserole to your. Info. Absolutely fabulous!! You might want to put a cookie sheet or something under this dish as it bakes, because it sometimes bubbles over. And not gooey in a good way like a gooey brownie. A great way to get rid of fresh summer vegetables! Add comma separated list of ingredients to include in recipe. Lightly grease a 7x11-inch baking dish and layer … I was able to use our own home grown squash zucchini onion and tomatoes. We sprinkled some bread crumbs on top for a little crunch and it turned out wonderfully!! Spread the oiled squash and zucchini on the prepared pan. Add comma separated list of ingredients to exclude from recipe. I substituted the romano cheese with Asiago and it was delicious. Cut the zucchini and squash into long, thin layers. Sauté vegetables in a large skillet with 1 tablespoon hot oil over medium-high heat for 5 minutes. With that being said it was simple to make and was tastey. It's a very nice blend of veggie flavors. Too late to do that. I cut way down on the cheese and used no butter, and this still turned out delicious. This is a very delicious dish. Cut the zucchini and squash into long, thin layers. Also this isn't really ideal for a vegetarian as it is really difficult to call a serving of this a meal it's more of a side dish. The first time I made it, I followed the instructions and layered the squash, zuchinni, onion, and tomatoes. Stir to coat. Continue this layering process until all the vegetables are used up and top this off with the remaining butter and cheese. Home Recipes Ingredients Vegetables Squash Summer Squash. 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. https://www.food.com/recipe/simple-squash-and-zucchini-57850 We loved this recipe. Nutrient information is not available for all ingredients. Here's a vegetable casserole that's great as a summer meal. Do your best to make sure the squash … Also do not cover it as the juices won't evaporate and therefore it will be really watery when you get ready to serve it. I just needed to bake it again without it being covered so that I could get rid of some juices. It was way too watery even though I used 1/2 the butter recommended. So the second time I made this I kept that in mind. The adults in my family loved this recipes. I also sprinkeld some bread crumbs on the top for a little more texture. A few things this recipe yields far more than 5 servings as I ended up having to go to a second casserole dish. I have made it twice. In the future if I make it I'll make it with rice on the bottom. Then I read the "pats of butter between each layer" part. I used Mozzarella cheese instead of Ricotta used half the amount of butter and sprinkled garlic powder on each layer. 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. Amy is a book editor at Taste of Home where she gets to pour her passions for food and storytelling into trade and series cookbooks. I also did not slice the zuchinni lenthwise the second time, and it was much easier to eat with them sliced as regular slices. It was bland and the cheese clumped together in big gooey masses. Amount is based on available nutrient data. this link is to an external site that may or may not meet accessibility guidelines. Most people won't think twice about serving basic cornbread when is on the table. Creamy Pesto Penne with Vegetable Ribbons, Chocolate Zucchini Cake with Coconut Frosting, Turkey Sausage Soup with Fresh Vegetables, Italian Spaghetti with Chicken & Roasted Vegetables, Garlic-Grilled Chicken with Pesto Zucchini Ribbons, Do Not Sell My Personal Information – CA Residents. I save the leftover juice and use it as a soup base or steam my other veggies in it. Taste of Home is America's #1 cooking magazine. Your daily values may be higher or lower depending on your calorie needs. Congrats! Add the sliced squash and zucchini to a large bowl, and add olive oil, garlic powder, salt and pepper. Cut 2 medium-size yellow squash and 2 medium-size zucchini into 1/4-inch-thick slices, and chop 1 small onion. This was delicious!

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