Zucchini n Yellow Squash Casserole
Fresh chopped zucchini and yellow squash casserole make up the main ingredients in this side dish. Topped with some shredded mozzarella and crushed cracker crumbs. Easy to make and the dish looks amazing.
I chose to keep the skins on the squash prior to cooking. This is really your choice as it does not affect the taste of the casserole if you remove the skins. Just use a sharp knife or a peeler to remove them and then slice the zucchini.
Shredded zucchini I like to store in the freezer especially when my garden produces too much during the summer. More than I can use each day! But, I have not had luck with chopping the zucchini and then storing it in the freezer for later use. Zucchini has a lot of water in it. But, I think you could use shredded zucchini or even zucchini noodles for this Zucchini and Yellow Squash Casserole recipe!
You’ll need a 9 by 9 casserole dish. If you are needing to serve a larger group feel free to use a larger 9 by 13 dish and just double the recipe. I know we all end up with a basket full of zucchini’s and squash during the summer if we have a garden or have family that do. Perfect recipe to help use them up!
More recipes to try:
Slow Cooker Parmesan Zucchini & Squash
Zucchini n Yellow Squash Casserole
Ingredients
- 2 Cups Zucchini washed, cored and chopped
- 2 Cups Yellow Squash washed, cored and chopped
- 1/4 Teaspoon Black Pepper
- 1 Teaspoon Italian Seasoning
- 1 Teaspoon Garlic Sea Salt
- 1/4 Cup Unsalted Butter cut in cubes
- 1/4 Cup Shredded Mozzarella Cheese
- 1/4 Cup Butter Crackers crushed
Instructions
- Preheat the oven to 350 degrees F.
- In a small bowl, mix the dry seasoning.
- Place the chopped zucchini and yellow squash in a 9x9 baking dish.
- Sprinkle the dry seasoning over the top of the zucchini and squash.
- Top with butter pieces, cheese and crushed butter crackers.
- Bake covered in a preheated oven for 30 minutes. Uncover and cook an additional 30 minutes.
- Serve.