Layered Zucchini & Yellow Squash Casserole
"A great veggie casserole when vegetables are at their peak and you just can't resist all the great produce at the farmers' market."
photo by Babs7
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 2 medium yellow squash, thinly sliced
- 2 medium zucchini, thinly sliced
- 1 medium onion, thinly sliced
- 1⁄2 large green bell pepper, sliced in strips
- 1 cup fresh mushrooms, sliced
- 1 large tomatoes, sliced
- salt and pepper, to taste
- 2 tablespoons butter
- 2 tablespoons grated parmesan cheese
directions
- Lightly grease an 8 inch square baking pan (or spray with Pam).
- Layer the vegetables in the order listed, sprinkling each layer with salt and pepper as desired.
- Dot the top with butter, and sprinkle with Parmesan cheese.
- Bake at 350F for 35 minutes or until crisp-tender.
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Reviews
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I'm giving it 5 stars because I made slight changes to it and I hate it when people make changes and then give the recipe less than 5 stars. DUH! Anyway, I loved the idea to get rid of veggies in my fridge but here are my changes and we thought it was great: Someone said that it was plain so I added some chopped garlic, red bell pepper and garlic powder and sprinkled a lot of salt and pepper. Didn't have mushrooms but didn't miss them. I also used cherry tomatoes and chopped them up, put it all in order as the recipe says but put it in a 10x13 in. glass casserole dish (I think a metal baking pan would have been better, this adds more browning) and added almost a half a cup of pats of butter. 2 Tbsp. of butter is just not enough for that many veggies. So I'd say use more butter and parmesan cheese to taste. Ginny thank you for the idea! We liked it! -
What a great idea! I changed it a little, so I'm giving it 5 stars and telling what I did different. I left out the mushrooms; used a whole pepper instead of half. Also a red onion, instead of plain onion. I added 3 cloves garlic, sliced; fresh basil leaves, tucked between the layers; and fresh-ground pepper and oregano. I used a little mozzarella cheese, grated, to bind the layers together. No butter; greased the dish with oil. (Made in a glass casserole dish to show off the pretty color layers.) Turned out absolutely great and will make again very soon. -
This is a great recipe to use all the zucchinis and tomatoes growing right now. Mom put this together and baked but I helped eat ;). We all voted it as a five star recipe. I really liked the taste of the parmesan with all the veggies - kinda like a pizza without all the carbs! Thanks for the recipe GinnySue! -
This was delicious as well as incredibly simple. I had presliced yellow squash, zucchini and mushrooms already so this took all of 3 minutes to prepare. Flavors were marvelous - everything good enough to stand on its own but melding perfectly. I had this plus some chicken strips grilled with fresh basil and butter - yum!
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Very good. I made the recipe as directed. This was quite tasty.
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Tweaks
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I altered according to some of the other reviewers. <br/><br/>I used olive oil instead of butter (4 T instead of 2). I added 3 cloves of garlic to the oil. I used about 1/4 cup parmesan instead of 2 T.<br/><br/>It needed more than 35 minutes at 375 degrees to be done. I think next time I'll saute the onions for 5 minutes before making it... the onions were a little crunchy even after 45 minutes.<br/><br/>Anyway, a great recipe with great potential and just a few small modifications make it a better recipe. It needs too much tweaking to get 5 stars, but I'll definitely make this again. I look forward to using leftovers today for a veggie sandwich. -
This was great, I used just a pinch of salt, lots of pepper, omitted the cheese for hubby but sprinkled some on my plate, and instead of butter I used olive oil. Next day it worked great in the omelet that I made. Yum! This is going in our rotation.
RECIPE SUBMITTED BY
Ginny Sue
United States
“So many recipes, so little time.” I love to cook, especially trying new recipes. I try to prepare at least 3 new recipes a week. I have enjoyed cooking and baking since I was first able to peer over the top of Mom’s kitchen counter.
I have been married for over 25 years and have one adult daughter. My hobbies (other than cooking) include gardening, yoga, shopping, reading, and crafts. I also have a commitment to myself to work out for an hour at least 3 times a week
Every other weekend, DH and I go to our weekend home at a golf course country club. On Friday afternoons, we usually eat lunch on the road as we try to beat the traffic out of town. I'm always looking for new sandwich ideas for those Friday lunches. Once we get there, I don't want to drive yet again to the supermarket or even out to dinner. (The closest supermarket is 3 miles away.) Through 'zaar, I have found the convenience of "dump" recipes for Friday night dinners. I make them up in advance and freeze, then just put them in the ice chest for the trip. They are ready to grill or bake for dinner.
During the week, I stick with quick and easy recipes that can be prepared in 45 minutes or less. On weekends is when I try the more complicated recipes that take a longer time to prepare. I've assembled by main dish cookbooks accordingly.
I have nothing against convenience foods (use them all the time!) and I am in no way a food snob. However, I don't cook with cream of xxxx soups, processed cheese food, and others of that ilk. Besides being full of sodium, fat and other bad things, I just don't care for the taste and texture.
DH is lactose-intolerant and has high cholesterol, which challenges me to find healthy good-tasting recipes.
