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    You are in: Home / Recipes / Layered Zucchini & Yellow Squash Casserole Recipe
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    Layered Zucchini & Yellow Squash Casserole

    Layered  Zucchini & Yellow Squash Casserole. Photo by Babs7

    1/1 Photo of Layered Zucchini & Yellow Squash Casserole

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Ginny Sue's Note:

    A great veggie casserole when vegetables are at their peak and you just can't resist all the great produce at the farmers' market.

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    Units: US | Metric


    1. 1
      Lightly grease an 8 inch square baking pan (or spray with Pam).
    2. 2
      Layer the vegetables in the order listed, sprinkling each layer with salt and pepper as desired.
    3. 3
      Dot the top with butter, and sprinkle with Parmesan cheese.
    4. 4
      Bake at 350F for 35 minutes or until crisp-tender.

    Ratings & Reviews:

    • on March 03, 2010


      I'm giving it 5 stars because I made slight changes to it and I hate it when people make changes and then give the recipe less than 5 stars. DUH! Anyway, I loved the idea to get rid of veggies in my fridge but here are my changes and we thought it was great: Someone said that it was plain so I added some chopped garlic, red bell pepper and garlic powder and sprinkled a lot of salt and pepper. Didn't have mushrooms but didn't miss them. I also used cherry tomatoes and chopped them up, put it all in order as the recipe says but put it in a 10x13 in. glass casserole dish (I think a metal baking pan would have been better, this adds more browning) and added almost a half a cup of pats of butter. 2 Tbsp. of butter is just not enough for that many veggies. So I'd say use more butter and parmesan cheese to taste. Ginny thank you for the idea! We liked it!

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    • on October 21, 2012


      Very good. I made the recipe as directed. This was quite tasty.

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    • on October 01, 2012


      I altered according to some of the other reviewers.

      I used olive oil instead of butter (4 T instead of 2). I added 3 cloves of garlic to the oil. I used about 1/4 cup parmesan instead of 2 T.

      It needed more than 35 minutes at 375 degrees to be done. I think next time I'll saute the onions for 5 minutes before making it... the onions were a little crunchy even after 45 minutes.

      Anyway, a great recipe with great potential and just a few small modifications make it a better recipe. It needs too much tweaking to get 5 stars, but I'll definitely make this again. I look forward to using leftovers today for a veggie sandwich.

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    Read All Reviews (13)


    Nutritional Facts for Layered Zucchini & Yellow Squash Casserole

    Serving Size: 1 (211 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 81.4
    Calories from Fat 43
    Total Fat 4.8 g
    Saturated Fat 2.8 g
    Cholesterol 11.6 mg
    Sodium 72.9 mg
    Total Carbohydrate 8.0 g
    Dietary Fiber 2.3 g
    Sugars 5.4 g
    Protein 3.2 g

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