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.

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
5
Yield:
4 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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 Facts

407 calories; protein 18.6g; carbohydrates 14.6g; fat 31.9g; cholesterol 98.3mg; sodium 721.2mg. Full Nutrition
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Reviews (98)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/04/2008
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 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. Read More
(137)

Most helpful critical review

Rating: 3 stars
11/09/2007
A few things this recipe yields far more than 5 servings as I ended up having to go to a second casserole dish. 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. 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. With that being said it was simple to make and was tastey. I just needed to bake it again without it being covered so that I could get rid of some juices. It really did taste great. In the future if I make it I'll make it with rice on the bottom. Read More
(43)
129 Ratings
  • 5 star values: 71
  • 4 star values: 37
  • 3 star values: 10
  • 2 star values: 6
  • 1 star values: 5
Rating: 5 stars
07/04/2008
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 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. Read More
(137)
Rating: 5 stars
10/20/2005
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, 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. Read More
(84)
Rating: 5 stars
07/09/2005
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 instead of Romano. We sprinkled some bread crumbs on top for a little crunch and it turned out wonderfully!! Read More
(65)
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Rating: 3 stars
11/09/2007
A few things this recipe yields far more than 5 servings as I ended up having to go to a second casserole dish. 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. 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. With that being said it was simple to make and was tastey. I just needed to bake it again without it being covered so that I could get rid of some juices. It really did taste great. In the future if I make it I'll make it with rice on the bottom. Read More
(43)
Rating: 5 stars
01/11/2008
Very yummy! I made a few changes for our family's taste. I used Mozzarella cheese instead of Ricotta used half the amount of butter and sprinkled garlic powder on each layer. I save the leftover juice and use it as a soup base or steam my other veggies in it. Read More
(35)
Rating: 1 stars
10/17/2003
YUCK! I too used all fresh vegetables from my garden but found this disgusting. It was way too watery even though I used 1/2 the butter recommended. It was bland and the cheese clumped together in big gooey masses. And not gooey in a good way like a gooey brownie. Read More
(27)
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Rating: 5 stars
10/17/2003
The adults in my family loved this recipes. I was able to use our own home grown squash zucchini onion and tomatoes. The mixtures of favor when you take a bite is wonderful. Read More
(17)
Rating: 5 stars
07/24/2004
We loved this recipe. I substituted the romano cheese with Asiago and it was delicious. I also sprinkeld some bread crumbs on the top for a little more texture. Read More
(15)
Rating: 5 stars
06/17/2005
This was delicious! I was concerned that there would not be much flavor because of the few ingredients but it was just the right amount of flavoring. A great way to get rid of fresh summer vegetables! Read More
(15)
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