A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Squash and Zucchini Casserole
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- #56623
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 medium yellow squash
2 medium zucchini
parsley
oregano
shredded cheddar/mozzarella cheese
Parmesan cheese
olive oil
directions
In baking dish drizzle some olive oil on the bottom of dish. Layer bottom of dish with squash.
Then sprinkle parsley, oregano, shredded cheese and Parmesan cheese. Then layer with zucchini and continue with same seasoning mixture on each layer.
When finished layering, cover with foil and bake at 350 degrees F for 25-30 minutes.
added by
patriciahill
nutrition data
33 calories, 0 grams fat, 7 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
June 28, 2012
Really good! I thought this was too simple so I added chopped onion, used fresh basil and parsley, and dried oregano and some red pepper flake. I baked it 30 min then added bread crumbs and broiled to toast. It was really good. The squash was still crunchy.