Squash and Zucchini Casserole Recipe

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Squash and Zucchini Casserole
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Ingredients:

Directions:

  1. Preheat oven to 375 degrees F (190 degrees C).
  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.
  3. Continue this layering process until all the vegetables are used up and top this off with the remaining butter and cheese.
  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 679.33 Kcal (2844 kJ)
Calories from fat 494.32 Kcal
% Daily Value*
Total Fat 54.92g 84%
Cholesterol 184.04mg 61%
Sodium 1427.51mg 59%
Potassium 360.94mg 8%
Total Carbs 8.61g 3%
Sugars 3.91g 16%
Dietary Fiber 0.99g 4%
Protein 39.29g 79%
Vitamin C 15.5mg 26%
Vitamin A 0.3mg 9%
Iron 1.3mg 7%
Calcium 1276.3mg 128%
Amount Per 100 g
Calories 276.52 Kcal (1158 kJ)
Calories from fat 201.21 Kcal
% Daily Value*
Total Fat 22.36g 84%
Cholesterol 74.91mg 61%
Sodium 581.06mg 59%
Potassium 146.92mg 8%
Total Carbs 3.51g 3%
Sugars 1.59g 16%
Dietary Fiber 0.4g 4%
Protein 15.99g 79%
Vitamin C 6.3mg 26%
Vitamin A 0.1mg 9%
Iron 0.5mg 7%
Calcium 519.5mg 128%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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