Total Time
50mins
Prep 20 mins
Cook 30 mins

We like to call this summer in a dish at our house. It's not your usual zucchini casserole. It's a big hit at home and for potlucks. Never any leftovers. This will be a summertime tradition at your house also. Once you try it you're hooked!

Ingredients Nutrition

Directions

  1. Rinse zucchini and squash, slice lengthwise and quarter.
  2. Boil in salted water until just tender. Drain and set aside.
  3. In large nonstick skillet, sauté chopped onion, green pepper, and mushrooms in butter until tender.
  4. Add diced tomatoes, flour and sugar. Cook and stir about 3 minutes until slightly thickened.
  5. Coat a 9 x 13-inch pan with cooking spray.
  6. Add zucchini and squash. Top with vegetable mixture. Top with cheese.
  7. Top with enough bread crumbs to cover with a medium thickness. Dot with butter.
  8. Bake at 350°F until bubbly and golden brown.
Most Helpful

5 5

This was great! I made some changes to suit our tastes by adding garlic, italian seasoning, and a jalepeno pepper, and did not use mushrooms, also only 1 TBS of sugar was used, and I let the cooked zucchini drain in the colander for at least 30 minutes, so it wouldn't be watery. Everybody loved it. Thank you for the recipe!

5 5

I took this to a potluck and it got rave reviews. I was really unsure of how much bread crumbs to use, so I used about 3/4 of the container of Progresso Italian style bread crumbs for 1.5 recipes. I might try it with a little less next time, but we really like the added flavor from the Italian style crumbs. Also, I only used about 2 teaspoons sugar for my large batch and it was plenty. Fabulous recipe! Thanks for posting.

4 5

I made it with cheddar, & I thought it was a bit bland cheese wise. I think I'll try swiss. DH said I overcooked the onions & mushrooms. I'll leave them more al dente next time. Consistency was good and since DH is on coumidin & can't have leafy greens, it's a good veggie alternative.