Zucchini & Yellow Squash Casserole

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!

• Total Time: 2 hrs 45 mins
• Prep Time: 45 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 10

• 8 medium zucchini
• 8 medium summer squash
• 1 Spanish onion
• 3 large tomatoes
• 16 ounces parmesan cheese
• 1 cup butter

Directions:

1. Slice squash in 1/2 inch slices.
2. Slice onion into thin slices and then each slice into 4.
3. Slice tomatoes in half then each half in half and then in half again.
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. 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. Cover and bake in a 350 oven for 2 hours or until squash is done.

Reviews

[foxfyre]

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. :)

[Chef #352746]

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!

[Sandylee]

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.