Zucchini - skip peeling the zucchini. I like to use two types of zucchini but feel free to substitute one with yellow squash.

Place vegetable mixture in 4-quart casserole and drizzle oil evenly over top. Cover and bake at 350 degrees, checking after 30 minutes to see if all greens seem tender and nicely blended.

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 ...

Oil a large, shallow baking dish (about 10 by 15 inches). Lay half of the eggplant in the dish and spread one-fourth of the tomatoes on top. Scatter with half of the feta and basil.

1 lb. sliced zucchini and squash 1 small Vidalia onion, chopped 1 can Campbell's cream of mushroom soup 1 cup sour cream 1 cup shredded carrot 4 oz. Pepperidge Farm Season Stuffing Mix ...

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.

Our best recipes for summer squash include grilled summer squash casserole, crispy summer squash pancakes, sheet-pan chicken with zucchini and tomato relish, and more.

Working in 2 batches and adding 1 Tbsp. unsalted butter between batches, cook 3 lb. yellow summer squash, sliced crosswise ¼" thick, tossing often, until softened and golden brown, 8–10 minutes.

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 ...

Grease a 1 1/2-quart casserole. 3 Combine the zucchini, onion, cheese, beaten eggs, salt, pepper, chiles and tomatoes in a mixing bowl, then pour into the casserole.