This squash and zucchini casserole is what I make when my fridge is overflowing with summer produce, but I still want ...

until bubbly and stuffing is browned. WMUR's Mike Cronin and his mom, Rosie, show how to make this holiday casserole. Cook zucchini, squash and onion in boiling water for five minutes. Drain ...

Remove the pan from the heat and add 1 1/2 cups of stuffing, the soup and the sour cream. Gently stir in the zucchini. Turn into a 1 1/2-quart casserole. Melt the remaining 2 tablespoons of butter ...

For an overabundance of squash, we have recipes and suggestions. Besides the ubiquitous pies and casseroles, you could also buy an inexpensive spiralizer and have zucchini "noodles" all summer.

In late July, I pulled the last loaf of Lemon Zucchini Bread from the freezer and harvested our first small squash the same ... Grease a 2-quart casserole dish. In a large bowl, mix zucchini ...

In a Dutch oven over medium-high heat, cover zucchini and squash with 1 inch of water ... Sprinkle over casserole. Bake 45–50 minutes or until golden brown and set. Let stand 15 minutes before ...