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2 in one zucchini casserole dish

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I created this appetizing & tasty side dish using ingredients I had on hand. I refer to it as two in one because you can stop & serve it once the cheese has been added to the skillet & melted. Or you can take it a step further, & combine most of the croutons with a can of cream of Chicken Soup & Sour cream & veggies, & add half of the mixture to a buttered casserole dish, then top with extra cheese, then add the remaining vegetables top with the reserved croutons, & shredded cheese & bake till hot & bubbly. Both ways are very tasty. If you are watching carbs, you can omit the croutons.

(1 rating)
yield 8 or more depending on portion size
prep time 25 Min
cook time 1 Hr 5 Min
method Stove Top

Ingredients For 2 in one zucchini casserole dish

  • 3 md
    zucchini quartered & sliced
  • 2 md
    yellow squash, quartered & sliced
  • 4 md
    carrots, sliced thinly
  • 1 md
    green bell pepper, chopped
  • 1 md
    red onion, chopped
  • 5 oz
    baby kale
  • 11/2 c
    shredded cheddar cheese, or cheese of choice
  • salt & pepper to taste
  • 4 Tbsp
    butter, divided
  • 2 Tbsp
    extra virgin olive oil or other oil of choice
  • OPTIONAL SECOND RECIPE
  • 1 can
    cream of chicken soup, undiluted
  • 1/2 c
    sour cream
  • 2`1/2 c
    garlic croutons

How To Make 2 in one zucchini casserole dish

  • 1
    Wash and cube veggies except for carrots, as desired, and add to large bowl. Set aside till needed.
  • 2
    Slice carrots thinly.
  • 3
    Melt 2 tablespoons of butter with olive oil in large skillet, I used a 16 inch skillet. Heat over medium high heat. Then add the sliced carrots & saute 5-6 minutes before adding the remaining veggies. NOTE: YOU DO THIS BECAUSE IT TAKES THE CARROTS A LOT LONGER TO COOK THAN IT DOES THE OTHER VEGGIES.
  • 4
    Now add in the remaining veggies, zucchini, yellow squash, red onion & chopped Bell pepper. Allow to cook until almost cooked through.
  • 5
    Now add in the Baby Kale, and stir to blend together. Kale will begin to wither and blend into the other veggies, add salt and pepper if desired.
  • 6
    Now add all but 1/2 cup of the shredded cheddar cheese, cover and allow cheese to melt.
  • 7
    Skillet should look similar to this. You may serve as is at this point, or you can continue with steps 8 thru 11 of the the remaining steps to make a Baked casserole dish.
  • 8
    Combine the undiluted soup with the sour cream in a medium bowl and stir to mix, add in 2 cups of the croutons. Stir again.
  • 9
    Now add in the cooked vegetables from the skillet and stir till mixed together.
  • 10
    Spray a 4 quart casserole dish with non stick cooking spray. Add half of vegetable mixture to dish, then top with extra shredded cheese if desired.
  • 11
    Add the remaining sauteed veggies, and melt the remaining 2 tablespoons butter & then add to top of casserole & drizzle croutons with melted butter, then sprinkle additional cheese on top. Place in preheated 350 degree oven and bake for 30 to 35 minutes or until hot and bubbly. Serve & enjoy.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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