Best 5 Zucchini Summer Squash Cake Casserole Recipes

ZUCCHINI & SUMMER SQUASH "CAKE" CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees F. Spray a 9" x 2" round cake pan. Set it aside. (The pan needs to be at least 2" deep to prevent spill-overs.)
• 2. Add the Zucchini, Squash and Onion to a large mixing bowl.
• 3. Add the Mayonnaise to the bowl.
• 4. Break the eggs into the bowl.
• 5. Add the Baking Mix to the bowl.
• 6. Add the cheese to the bowl.
• 7. Add the salt and pepper to the bowl.
• 8. Stir everything together. Leave no lumps. Make sure all of the vegetables are moistened with the mixture.
• 9. Pour the contents of the bowl into the prepared pan. Smooth the top evenly.
• 10. Place the pan in the oven (rack should be in the upper third of the oven) and bake on 350 for 45 to 55 minutes. The top will be golden brown and a knife will come out clean when inserted into the middle.
• 11. Carefully remove from the oven and allow to cool in the pan 10-15 minutes before cutting. Can be cut into 4 large servings or 8 smaller wedges.
• 12. Refrigerate leftovers. Reheat the smaller wedges in the microwave for 30 seconds (for 1 serving.)

YELLOW SQUASH AND ZUCCHINI GRATIN

Steps:

• Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, 4-6 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute more., Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.

ZUCCHINI AND SUMMER SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9 x 13 inch baking dish or casserole and set aside.
• In a large skillet, heat 2 tablespoons butter; add onions and cook until tender; add zucchini and yellow squash and cook, stirring until just tender; season to taste with salt and pepper.
• Add the condensed soup, sour cream, and mushrooms, mixing well.
• In a large bowl, combine the melted butter with the stuffing mix; pour half the stuffing mix into the baking dish.
• Layer the squash mixture over the stuffing mix.
• Cover with the remaining stuffing mix.
• Bake uncovered at 350 degrees F for 30-35 minutes, or until topping is golden brown and casserole is bubbly.

SQUASH AND ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut the zucchini and squash into long, thin layers. Lightly grease a 7x11-inch baking dish and layer the squash, zucchini, onion and tomatoes into the baking dish. Sprinkle with cheese and add pats of butter between each layer of vegetables, and season each layer with salt and ground black pepper to taste.
• Continue this layering process until all the vegetables are used up and top this off with the remaining butter and cheese.
• Cover and bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until vegetables are to desired tenderness and cheese is melted and bubbly.

SUMMER ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Boil the zucchini and onion in water for 5 minutes; drain well. In a medium bowl, combine the soup, sour cream and carrots. Stir in the zucchini and onion and mix well.
• In a separate medium bowl, combine the butter and stuffing mix. Spread half of this mixture into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture over the stuffing, then top off with the other half of the stuffing.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until stuffing is golden brown.