Squash and Zucchini Casserole

4.6
(118)
93 Reviews
11 Photos

This squash and zucchini casserole has layers of tender vegetables and melted cheese. It makes a great summer meal!

Submitted by Ann Marie
Updated on August 13, 2024
Squash and zucchini casserole
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11
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Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
5
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Ingredients

  • 2 medium yellow squash, sliced into long thin layers

  • 2 large zucchini, sliced into long thin layers

  • 1 Vidalia onion, thinly sliced

  • 2 large tomatoes, sliced

  • 2 cups grated Romano cheese

  • ½ cup butter

  • salt and pepper to taste

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 7x11-inch casserole dish.

  2. Layer sliced squash, zucchini, onion, and tomatoes in the baking dish, sprinkling with cheese and adding pats of butter between each layer of vegetables, and seasoning with salt and ground black pepper to taste. Continue layering process until vegetables are used up; top with remaining butter and cheese.

  3. Cover the casserole and bake in the preheated oven until vegetables are to desired tenderness and cheese is melted and bubbly, about 20 to 30 minutes.

Cook’s Note

You might want to put a baking sheet or something under this dish as it bakes, because it sometimes bubbles over.

159 home cooks made it!

Nutrition Facts (per serving)

407 Calories
32g Fat
15g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 407
% Daily Value *
Total Fat 32g 41%
Saturated Fat 20g 100%
Cholesterol 98mg 33%
Sodium 721mg 31%
Total Carbohydrate 15g 5%
Dietary Fiber 4g 16%
Total Sugars 5g
Protein 19g 37%
Vitamin C 41mg 45%
Calcium 563mg 43%
Iron 2mg 8%
Potassium 782mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.