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Zucchini and Summer Squash Casserole
Zucchini and Summer Squash Casserole
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1½ pounds of Jersey Fresh zucchini, sliced or cubed (removing peel is optional)
1½ pounds of Jersey Fresh yellow summer squash, sliced or cubed,
(removing peel is optional)
1 medium Jersey Fresh onion, roughly chopped
2 TBS butter
1½ cups cheddar cheese, shredded
2 TBS low-salt soy sauce


In lightly salted water, cook zucchini, yellow squash and onion until tender. (Length of time to cook depends on size of slices or cubes.) Do not overcook. Drain well. Keeping the onions and squash in the same pan, mix in 2 TBS of butter. Sprinkle 2 TBS of low-salt soy sauce on top. Sprinkle with cheddar cheese and put the cover back on until cheese melts. Contributed by: Shirley Turner, Trenton, NJ

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Zucchini and Summer Squash Casserole
This is a QR Code
Scan here to get
this recipe on
your phone
1½ pounds of Jersey Fresh zucchini, sliced or cubed (removing peel is optional)
1½ pounds of Jersey Fresh yellow summer squash, sliced or cubed,
(removing peel is optional)
1 medium Jersey Fresh onion, roughly chopped
2 TBS butter
1½ cups cheddar cheese, shredded
2 TBS low-salt soy sauce


In lightly salted water, cook zucchini, yellow squash and onion until tender. (Length of time to cook depends on size of slices or cubes.) Do not overcook. Drain well. Keeping the onions and squash in the same pan, mix in 2 TBS of butter. Sprinkle 2 TBS of low-salt soy sauce on top. Sprinkle with cheddar cheese and put the cover back on until cheese melts. Contributed by: Shirley Turner, Trenton, NJ

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