Broil for 3 5 minutes or until the topping becomes crispy. Pour mixture into a buttered casserole dish and top with cracker crumbs. Preheat oven to 375 degrees f 190 degrees c. Drain and transfer vegetables to a large bowl. Fill a large pot with water and bring to a rolling boil.
Put 1 2 of this mixture in bottom of casserole. How to make a squash and zucchini casserole. Fresh zucchini and squash. Top with remaining stuffing mix and spray lightly with cooking spray. Add yellow squash zucchini and onion.
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Cut these into inch thick slices or spiralize them if you prefer. But this delicious squash casserole beats the odds. I lined mine up alternating 2 squash 3 zucchini. Even picky eaters will love the layers of melted cheese creamy sauce tender rounds of zucchini and yellow squash and crunchy panko topping. Sprinkle over zucchini and squash.
Bring back to a boil and cook vegetables until tender about 15 minutes. Squeeze excess moisture from the squash. Remove from pan and mix all ingredients together except cracker crumbs. This simple casserole is a delicious way to take advantage of your prolific zucchini and summer squash. Plus it is relatively light because it doesn t have the heavy sauce most casseroles contain.
In a medium size skillet saute the onion in butter for 5 minutes. Slice squash and zucchini and arrange in a lightly sprayed 9 inch casserole dish. In a medium size skillet saute the onion in butter for 5 minutes. Bring back to a boil and cook vegetables until tender about 15 minutes. Cut these into inch thick slices or spiralize them if you prefer.
Slice squash and zucchini and arrange in a lightly sprayed 9 inch casserole dish. Pour squash mixture over stuffing in casserole. Put 1 2 of this mixture in bottom of casserole. Cut the zucchini and squash into long thin layers. Broil for 3 5 minutes or until the topping becomes crispy.
