Recipe For Squash Zucchini Cheese Casserole
Stir cheese eggs salt and pepper into zucchini mixture.
Recipe for squash zucchini cheese casserole. Served hot and bubbly this cheesy casserole is the perfect way to use up an abundance of summer squash. Slice squash and zucchini and arrange in a lightly sprayed 9 inch casserole dish. Add zucchini and squash to the same pan and continue cooking stirring occasionally until softened about 12 minutes.
Drizzle olive oil over the zucchini and squash and then sprinkle with salt and pepper. Sprinkle with cereal mixture. Sprinkle with 1 cup of the mozzarella cheese and cup of the parmesan cheese.
Add the rest of the squash mixture and cover with the rest of the cream sauce then sprinkle with remaining cheeses. Preheat oven to 325 degrees f 165 degrees c. Pour into a sprayed baking dish and sprinkle on cracker crumbs.
Add yellow squash zucchini and onion. Preheat oven to 350 degrees. Full recipe for baked squash casserole is at the bottom of this post.
Step 2 fill a large pot with water and bring to a rolling boil. Transfer to a greased 8 in. Drizzle with avocado oil and season with garlic salt and pepper.
I lined mine up alternating 2 squash 3 zucchini. Cover baking dish with aluminum foil and bake in preheated oven for 30 minutes. Squash and zucchini casserole is a delicious southern side dish made with yellow squash zucchini and fresh corn with a crunchy breadcrumb and parmesan cheese topping.