Italian Squash Casserole

5
Servings
15m
Prep Time
35m
Cook Time
50m
Ready In


"I'm a huge fan of all squash. Unfortunately my kids are not. So I have to disguise it sometimes to get picky eaters to try it."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (250 g)
  • Calories 124.8
  • Total Fat - 6.7 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 15.4 mg
  • Sodium - 215.5 mg
  • Total Carbohydrate - 13.3 g
  • Dietary Fiber - 2.9 g
  • Sugars - 6.2 g
  • Protein - 4.8 g
  • Calcium - 90.8 mg
  • Iron - 1 mg
  • Vitamin C - 36.7 mg
  • Thiamin - 0.1 mg

Step 1

Saute the onion rings in melted butter in a large skillet until tender, about 5 minutes. Add the sliced zucchini, tomatoes, salt and pepper. Stir well.

Step 2

Spoon the vegetable mixture into a greased 2 quart casserole dish. Sprinkle with the croutons and cheese.

Step 3

Cover and bake at 350 degrees for 15 minutes. Remove the cover, and bake an additional 15 minutes or until lightly browned and thoroughly heated.

Tips & Variations


No special items needed.

Related

Northwestgal

We love squash, so I'm always happy to find new squash recipes. And this one looked quite tasty, with the great line-up of ingredients that all go so well with squash. And I was right, this dish is quite tasty. And it's super simple to make, too. I served the squash casserole alongside some baked chicken thighs, and it was a great meal. Thanks, breezermom.

review by:
(29 Nov 2021)