Squash and Zucchini Casserole

4.3
(130)

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.

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

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

Directions

  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.

Nutrition Facts (per serving)

407 Calories
32g Fat
15g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 407
% Daily Value *
Total Fat 32g 41%
Saturated Fat 20g 100%
Cholesterol 98mg 33%
Sodium 721mg 31%
Total Carbohydrate 15g 5%
Dietary Fiber 4g 16%
Total Sugars 5g
Protein 19g
Vitamin C 41mg 203%
Calcium 563mg 43%
Iron 2mg 8%
Potassium 782mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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