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    You are in: Home / Recipes / Zucchini and Summer Squash Casserole Recipe
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    Zucchini and Summer Squash Casserole

    Average Rating:

     20 Total Reviews

    Showing 1-20 of 20

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    • on June 02, 2002

      This was great!! There was an omission of how much onion but all good cooks can wing it

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    • on June 10, 2011

      Even the non-veggie eating son loved this. I only had yellow squash and no mushrooms. Steamed for few minutes instead of cooking them up with butter. I also used fat free soup mix and low fat sour cream. Mixed everything together and threw in the pan. Will be using this recipe again.

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    • on June 18, 2010

      We loved this dish! Didn't have mushrooms and I just mixed everything together and popped in the oven for 40 minutes. Thank you!!

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    • on August 20, 2009

      Really good stuff. I didn't have mushrooms and I used green onions instead of regular onions. I also put shredded parmesan on top so it made like a crispy web over the top. Cool presentation and yummy food. Going to try it with lite sour cream to see if I can get away with that...

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    • on August 13, 2009

      I LOVED this recipe. It was quite tasty. The only problem was that, my squash didn't end up being cooked enough. So they were tough in the casserole. So just make sure your squash are tender. I didn't have a problem with the zucchini. Very good. And it was great for left overs too.

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    • on July 17, 2009

      FANTASTIC!!! I made this using both the squashes. So good. We all liked this in our house. I plan on making this a few times a season, at least. I just got done eating some reheated for lunch and its still great! Thank you so much for a new family favorite.

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    • on July 06, 2009

      Like most people with a garden I am on the lookout for some new way to use squash. I mixed both zucchini & yellow squash in this recipe as well as adding some carrots I saw mentioned in another recipe. The instructions are easy to follow & my family thought the recipe was outstanding. DH even claimed the leftovers for the next day. I served this as a main dish with a salad. Thank you for sharing the recipe!

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    • on November 22, 2008

      This is the best squash casserole I have ever eaten and now is my family favorite it is the best for all the holiday side dish.thanks mamapola

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    • on August 07, 2008

      I tried this recipe for the first time. I added a little water to the stuffing I put on the top and this kept it moist. Next time I will try condensed cream of vegetable soup. I thought the cream of chicken was a little overpowering for the vegetables. Overall a decent recipe.

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    • on December 30, 2007

      I really enjoyed this recipe. I substituted fresh mushrooms and added them to the skillet in step number 4. Although a bit time consuming to make given all the washing and chopping, it is delicious and well worth the extra effort. Thanks for posting!

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    • on August 16, 2007

      Very good! I had to make a few subs. I had no mushrooms, so used carrots as another reviewer suggested. Also, had not stuffing mix, so used crushed croutons. I had a few fresh tomatoes I wanted to use, and we love cheese, so I put a layer of tomato over the other veggies, then a layer of cheese, then the crushed croutons. It was a good recipe and I will be making this again!

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    • on July 01, 2007

      This was similar to a recipe I had and lost. I substituted shredded carrots for the mushrooms. This was a big hit at today's church potluck. Thanks for sharing!

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    • on January 20, 2007

      Yum, yum. This was SO delicious. My husband ate 1/2 of the whole casserole, and although we only have 3 people, there was none left. The only suggestion I have is that I would add a little chicken broth to the stuffing and butter mixture -- the topping turned out a little crunchy, but other than that it is a great tasting dish. I will definitely make it many more times!

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    • on August 01, 2006

      This didn't work at all for me. Didn't like the taste or texture. Stuffing croutons were waaaay too hard. Where did I go wrong?

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    • on September 16, 2005

      This was delicious! best squash casserole i have made to date - i used all yellow squash, no mushrooms, and prepared stove top stuffing. Sauteeing the veggies instead of boiling was a little more time consuming but definately worth it!

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    • on September 15, 2005

      I just made this tonight for dinner. It was excellent and easy. I cut the mushrooms in half, and that was plenty for me. Also, as a vegetarian, I substituted a Cream of Mushroom condensed soup for the Cream of Chicken, and am interested in trying other condensed cream soups. Also, I sprinkled parmesan over it when it had about 5 minutes left. Thank you for sharing this wonderful recipe!

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    • on August 01, 2005

      Sue: I, too, make this casserole often in the summer. The only difference between our recipes is that mine calls for 1 cup of shredded carrots but not for the mushrooms. I'll try it your way next time and you might want to try it with carrots. Either way this is great served with grilled pork chops and a waldorf salad! Thanks for posting--if you hadn't, I would have.

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    • on October 18, 2004

      Sue, this squash casserole is very tasty! I had to make it with 2 lbs. yellow squash because I didn't have any zucchini. The zucchini would have given it a little more color variety but taste-wise, it wasn't affected. Squash casserole is one of my favorite comfort foods and I was intrigued with this recipe because it called for "stir frying" the squash instead of boiling it as most of the others do. IMO, boiling takes so much flavor out of the squash. No so in this recipe! This is the best squash casserole I have ever eaten and will be the only one I make from now on. Thanks Sue, it is a winner!!

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    • on September 10, 2004

      Oh, this was great! It reminded me of Thanksgiving. Very creamy and it was simple to make. The man ate half the pan so I guess he liked it too. This is a keeper for us, thanks Sue!!

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    • on June 20, 2002

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    Nutritional Facts for Zucchini and Summer Squash Casserole

    Serving Size: 1 (255 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 477.8
     
    Calories from Fat 286
    59%
    Total Fat 31.8 g
    48%
    Saturated Fat 18.0 g
    90%
    Cholesterol 76.0 mg
    25%
    Sodium 1102.3 mg
    45%
    Total Carbohydrate 41.1 g
    13%
    Dietary Fiber 3.2 g
    13%
    Sugars 9.7 g
    39%
    Protein 9.3 g
    18%
    Detailed Nutrition Values About Nutrition Info
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