Zucchini Summer Squash Cake Casserole Recipes

ZUCCHINI & SUMMER SQUASH "CAKE" CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees F. Spray a 9" x 2" round cake pan. Set it aside. (The pan needs to be at least 2" deep to prevent spill-overs.)
• 2. Add the Zucchini, Squash and Onion to a large mixing bowl.
• 3. Add the Mayonnaise to the bowl.
• 4. Break the eggs into the bowl.
• 5. Add the Baking Mix to the bowl.
• 6. Add the cheese to the bowl.
• 7. Add the salt and pepper to the bowl.
• 8. Stir everything together. Leave no lumps. Make sure all of the vegetables are moistened with the mixture.
• 9. Pour the contents of the bowl into the prepared pan. Smooth the top evenly.
• 10. Place the pan in the oven (rack should be in the upper third of the oven) and bake on 350 for 45 to 55 minutes. The top will be golden brown and a knife will come out clean when inserted into the middle.
• 11. Carefully remove from the oven and allow to cool in the pan 10-15 minutes before cutting. Can be cut into 4 large servings or 8 smaller wedges.
• 12. Refrigerate leftovers. Reheat the smaller wedges in the microwave for 30 seconds (for 1 serving.)

SUMMER ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Boil the zucchini and onion in water for 5 minutes; drain well. In a medium bowl, combine the soup, sour cream and carrots. Stir in the zucchini and onion and mix well.
• In a separate medium bowl, combine the butter and stuffing mix. Spread half of this mixture into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture over the stuffing, then top off with the other half of the stuffing.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until stuffing is golden brown.