Squash and Zucchini Casserole

Cinco de Mayo - Main Dish

Here's a vegetable casserole that's great as a summer meal. You might want to put a cookie sheet or something under this dish as it bakes, because it sometimes bubbles over.

Brief

Prep 20 mins

Cook: 30 mins

Total: 50 mins

Servings: 5

Yield: 4 servings

Squash and Zucchini Casserole

Ingredients

2 medium yellow squash

2 large zucchini

1 Vidalia onions

thinly sliced

2 large tomatoes

sliced

2 cups grated Romano cheese

½ cup butter

divided

salt and pepper to taste

Bucket of Margaritas

Main Dish

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Cut the zucchini and squash into long thin layers. Lightly grease a 7x11-inch baking dish and layer the squash zucchini onion and tomatoes into the baking dish. Sprinkle with cheese and add pats of butter between each layer of vegetables and season each layer with salt and ground black pepper to taste.

Step 3

Continue this layering process until all the vegetables are used up and top this off with the remaining butter and cheese.

Step 4

Cover and bake at 375 degrees F (190 degrees C) for 20 to 30 minutes or until vegetables are to desired tenderness and cheese is melted and bubbly.

Nutritional Information

Squash and Zucchini Casserole

Servings Per Recipe:5

Calories: 406.8

% Daily Value *

Protein: 18.6g 37%

Carbohydrates: 14.6g 5%

Dietary Fiber: 4.4g 18%

Sugars: 5.4g

Fat: 31.9g 49%

Saturated Fat: 19.9g 100%

Cholesterol: 98.3mg 33%

Vitamin A Iu: 1766.3IU 35%

Niacin Equivalents: 5.2mg 40%

Vitamin B6: 0.5mg 32%

Vitamin C: 40.5mg 67%

Folate: 77.5mcg 19%

Calcium: 562.7mg 56%

Iron: 1.5mg 8%

Magnesium: 71.2mg 25%

Potassium: 782mg 22%

Sodium: 721.2mg 29%

Thiamin: 0.2mg 20%

Calories From Fat: 286.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.