Make zucchini squash casserole. Preheat your oven to 450°F. Lightly grease an 11×7-inch or 2-quart baking dish. While the oven is preheating, saute zucchini, yellow squash and onions in a large ...

1 small yellow or white onion, finely chopped. 2 cloves garlic, minced. Salt and freshly-ground black pepper. Pinch cayenne or red pepper flakes. 1/4 to 1/3 cup heavy cream ...

Transfer squash mixture to a 2 or 2-1/2 quart casserole dish that has been sprayed with nonstick vegetable spray. Sprinkle Ritz/Cheese mixture on top; dot with 1 tablespoon of butter.

There’s highs and lows in every season, including summer, so we rounded up 25 of our top summer comfort foods to make even ...

Place squash mixture in a buttered casserole dish, and evenly sprinkle gremolata breadcrumbs on top. Bake for 25-30 minutes or until eggs set. Let sit out for 20-30 minutes before slicing and serving.

1/2 cup chopped Vidalia onion, can substitute another sweet onion. 1/2 teaspoon kosher salt. 1/8 teaspoon ground black pepper. 1 tablespoon unsalted butter, melted ...

Preheat oven to 350 F. Butter a 2-quart casserole dish. Place the sliced squash and the onion in a medium saucepan with about a cup of water and 1/2 teaspoon of the salt.

Arrange the top slices of zucchini so that they lay flat and the dish looks nice. Bake until bubbly and browned, about 30 minutes. Let cool slightly and serve in wedges.

Combining the fresh flavor of summer squash with a rich creamy cheese sauce, this vegetarian casserole makes a delicious and comforting meal. To provide a satisfying texture contrast, recipe developer ...

Using your hands, crush 1 sleeve Ritz crackers or other buttery crackers into coarse crumbs in a medium bowl. Melt remaining 3 Tbsp. unsalted butter in reserved skillet over medium heat.

Add onion mixture to squash in mixing bowl along with corn, white Cheddar cheese, sour cream, mayonnaise, eggs, ½ cup bread crumbs and ½ cup Asiago. Mix well and season to taste with salt ...