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

    Zucchini & Yellow Squash Casserole. Photo by Mainely Debbie

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    45 mins

    2 hrs

    Mainely Debbie's Note:

    Everyone loves this recipe! Don't skimp on butter or parmesan cheese. I made this one time without frying squash first and didn't use butter, there wasn't any buttery juices which make this casserole. A crowd pleaser and worth the calories!

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    Units: US | Metric


    1. 1
      Slice squash in 1/2 inch slices.
    2. 2
      Slice onion into thin slices and then each slice into 4.
    3. 3
      Slice tomatoes in half then each half in half and then in half again.
    4. 4
      Mix the squash together with the onion and fry on medium heat using 4 tablespoons butter for each batch; I do 4 batches, 1 at a time so you don't overload frying pan; make sure not to brown the squash, cook about 5 minutes each batch, add quarter of tomatoes and mix.
    5. 5
      Layer vegetable in a single layer in a large casserole dish that has been sprayed with Pam. Coat the top of vegetables with 4 oz. parmesan cheese, repeat layers ending with parmesan cheese.
    6. 6
      Cover and bake in a 350 oven for 2 hours or until squash is done.

    Ratings & Reviews:

    • on September 13, 2007


      This was a very simple and tasty casserole! I'd give it a full five stars except that the high butter content relegates it to the status of "very rare treat" around our household. :)

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    • on September 21, 2006


      This is an excellent combination of a vegetable and casserole. It has an italian flair with the cheese and tomatoes. Definately worth trying!! Thumbs up!

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    • on September 04, 2006


      You could not have posted this recipe at a better time. I just happened to have a couple of tomatoes and some squash that had to be used soon. I made the casserole per your instructions. There was a small adjustment in the ingredients...I used a cheese blend of parmesan, romano, and asiago. Its what I had, so I went with it. I cut the recipe in half as there is just "ME" at home now. I didn't skimp on the butter or cheese, so I had the buttery juices you talked about. It was so good....I ate half of what I made. You have all the stars I could give you on this recipe. I can hardly wait to prepare it for a company dinner.

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    Nutritional Facts for Zucchini & Yellow Squash Casserole

    Serving Size: 1 (372 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 422.8
    Calories from Fat 288
    Total Fat 32.0 g
    Saturated Fat 19.6 g
    Cholesterol 88.7 mg
    Sodium 846.1 mg
    Total Carbohydrate 15.6 g
    Dietary Fiber 4.2 g
    Sugars 8.4 g
    Protein 22.0 g

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