Italian Squash Casserole Recipes

ITALIAN SQUASH AND ZUCCHINI CASSEROLE

Italian Squash and Zucchini Casserole image

Make and share this Italian Squash and Zucchini Casserole recipe from Food.com.

Provided by EMcooks

Categories One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 squash, sliced
3 zucchini, sliced
1 medium onion, sliced
2 bell peppers, sliced (any color you like)
1 (15 ounce) can diced tomatoes
1/2 cup any vinaigrette dressing (Italian, Balsamic, etc.)
2 minced garlic cloves
oregano, and
basil
1 cup shredded cheese (your favorite kind)
sleeve saltine crackers

Steps:

In large skillet saute garlic and onions on medium heat in the dressing for 5 minutes.
Add the seasonings and all the veggies except the tomatoes and saute another 5 minutes.
Add cans of tomatoes undrained and bring to a boil.
Reduce heat to low, cover and let simmer about 10 minutes or until vegetables are slightly tender.
Pour into a glass casserole dish.
Sprinkle with cheese.
Crush saltines by hand over top of the casserole
Bake at 350 for 30 minutes.

Nutrition Facts : Calories 222.8, Fat 15.6, SaturatedFat 4.9, Cholesterol 12.1, Sodium 349.6, Carbohydrate 17.1, Fiber 4.1, Sugar 8.8, Protein 7.2

ITALIAN SQUASH CASSEROLE

Italian Squash Casserole image

You can assemble this garlic-kissed veggie dish in advance, but wait to bake it until just before serving. The aroma from the oven will lure everyone in the house to the kitchen.-Paul VanSavage, Binghamton, NY

Provided by Taste of Home

Categories Side Dishes

Time 1h15m

Yield 14 servings (3/4 cup each).

Number Of Ingredients 12

Ingredients

1 whole garlic bulb
2 tablespoons olive oil, divided
1 medium butternut squash (about 3-1/2 pounds), cut into 1-inch cubes
2 large sweet red peppers, cut into 1-inch pieces
1 large red onion, cut into wedges
2 medium tomatoes, cut into wedges
1/4 cup dry bread crumbs
3 tablespoons minced fresh parsley
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated Parmesan cheese

Steps:

Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with 1/2 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Reduce heat to 400°. Cool garlic for 10 minutes. Squeeze softened garlic into a bowl and mash., Meanwhile, in a large skillet, saute squash in 1 tablespoon oil until golden brown; transfer to a large bowl. In the same skillet, saute peppers and onion in remaining oil until crisp-tender. Add to squash., Stir in the tomatoes, garlic, bread crumbs, parsley, rosemary, salt and pepper. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with cheese. Bake, uncovered, for 30-40 minutes or until squash is tender.

Nutrition Facts : Calories 99 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 234mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

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