Appalachia Appalachian Food

B’s Zucchini Casserole – Its Perfect

The best summer squash casserole

Earlier this summer, B. Ruth shared her go to summer casserole recipe with me. I’ve made it more times than I can count-and we haven’t got tired of it yet.

The best thing about it is-you can use what garden bounty you have on hand-and you can make it as big or as small as you want too.

For me and The Deer Hunter-I use a loaf pan-but any type of casserole dish will work.

B.’s Zucchini Casserole Recipe

Ingredients: Zucchini, onions, tomatoes, mozzarella cheese, butter, cracker/bread crumbs, salt, pepper.

Slice zucchini, onions, and tomatoes; cut butter into small pieces, if using crackers-crumble.

Easy Zucchini casserole
Place a layer of zucchini in the bottom; top with onions slices; top with tomato slices; season with salt and pepper; top with mozzarella cheese; sprinkle a few butter pieces on top.

Fast squash casserole recipe
Repeat the steps above till you reach the top of the casserole pan-for my loaf pan-I only need 2 layers. Once you’re finished layering-sprinkle cracker or bread crumbs on top and add a few pieces of butter on top. Cover with foil and bake for 30 minutes at 375 degrees. Remove foil and bake until crumbs are browned-about 15 to 20 more minutes. The baking time will depend on the size of the dish you use. But at any point you can remove it from the oven and see if the veggies are tender yet.

Zucchini casserole

I’ve added a few yellow squash in the mix-as well as red peppers-and it was still delicious. B says you can also add Parmesan cheese and/or garlic powder and replace the fresh tomatoes with canned ones. It’s one of those recipes that is just about fool proof-and I’m so glad B. Ruth shared it with me.

An ear of corn, a spoonful of B.’s Zucchini Casserole, and a piece of cornbread is a true feast.



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  • Reply
    August 2, 2021 at 4:45 pm

    As soon as I got some zucchini, I looked for your Appalachian Food recipes. You did not let me down. This casserole is so good and so easy to make, it’s insane. Tastes really good. Thank you for sharing! (I used garlic salt)

  • Reply
    Janet Smart
    August 31, 2011 at 9:10 am

    This sounds good. But, I’m not sure my middle son would eat it – he doesn’t like tomatoes. Can you imagine not liking tomatoes? I will use yellow squash, though, because I don’t grow zucchini.

  • Reply
    Mary Jane
    August 29, 2011 at 8:58 pm

    Oh, my! What a wonderful casserole! It will become a regular at our house. I had to “play” with it a little; I used the zucchini, red onions, and tomatoes, and used sharp cheddar and Parmesan cheese, plus a good amount of oregano and garlic powder. It had an Italian flavor, and my husband, who doesn’t care for zucchini, LOVED it! We had it for supper tonight, and we really liked it. I called it Fresh Vegetable Casserole! Thank you.

  • Reply
    Frailin' M
    August 23, 2011 at 11:12 pm

    I tried your recipe tonight and it was a hit! Thanks so much for sharing. I know I’ll be making it for years to come.

  • Reply
    August 21, 2011 at 2:15 pm

    Hey B. Ruth, we tried the zucchini casserole. It was great. You’re the champ.

  • Reply
    Brenda S 'Okie in Colorado'
    August 20, 2011 at 6:54 pm

    My kind of eatin’! My husband will not eat squash. I’m not worried because more for me. Yes in deed, corn on the cob and cornbread…and, a big mason jar full of iced sweet tea!

  • Reply
    August 20, 2011 at 11:06 am

    Sandra-Thank you for the comment! I have made tomato pie-its tasty too : )
    Blind Pig The Acorn
    Celebrating and Preserving the
    Culture of Appalachia

  • Reply
    Rick Kratzke
    August 20, 2011 at 2:17 am

    Hey Tipper,
    I am not a big fan of zuchini but that looks really tasty.

  • Reply
    B. Ruth
    August 19, 2011 at 8:57 pm

    Thanks to everyone for the nice comments…hope everyone that tries it will like it…It is one of those recipes that can be “tweaked” to suit everyones tastes..
    We just got back from Dollywood and the Barbeque and Bluegrass festival…Old Ricky Skaggs and Kentucky Thunder band now has my head spinnen’ with “Uncle Pen” There was a young group of guys, high school age that were really good and I think have a future in Blue grass..The Mountain Cove Boys…Gosh, they get younger all the time..
    Thanks Tipper,

  • Reply
    Ed Myers
    August 19, 2011 at 8:53 pm

    One other use for zuc discovered recently. Quick, easy and delicious. For two.
    Two pork chops (or more)
    1 chicken bouillon cube
    Lemon pepper
    zucchini and/or squash slices
    1/2 cup water
    1 potato
    1 Tbs oil
    Quick fry chops covered in lemon pepper, just enough to toughen the outside.
    Place in stove-top pain with water and bouillon cube. On the side, put onions and potatoes. Cover all with squash/zuc (or reserve half, if you want some firmer pieces just before its done).
    Depending on how quickly you want it done, cover and turn to low.
    The chops will come out with a different texture than fried, but very tender and less chewy.
    Optional: garlic powder, salt, pepper.

  • Reply
    August 19, 2011 at 8:11 pm

    That looks and sounds delicious!

  • Reply
    August 19, 2011 at 5:53 pm

    Ethel-if you like yellow squash-replace it with that : )
    Blind Pig The Acorn
    Celebrating and Preserving the
    Culture of Appalachia

  • Reply
    August 19, 2011 at 4:41 pm

    Oh my mercy…makes my mouth water!! Gonna try it.

  • Reply
    August 19, 2011 at 4:15 pm

    Oh, Tipper and B. Ruth. Thank you so much!
    Gram made one like this. My garden has all the ingredients handy. I’m thinking it will go well with fried catfish tonight and I am sharing it on my blog with credits of course) as well.

  • Reply
    August 19, 2011 at 3:13 pm

    This recipe makes me wish I liked zucchini! I wonder what I could replace it with?

  • Reply
    August 19, 2011 at 1:08 pm

    Gosh that looks good. Beverly is
    so smart and full of knowledge.
    Thank you for sharing this receipe
    with us, I’ll have it before long.
    I still have stuff in the garden
    that I don’t know what to do with
    and squash ain’t my favorite food,
    but mixed with all these other
    things it’ll be good. Nice pictures also…Ken

  • Reply
    sandy kueng
    August 19, 2011 at 11:10 am

    I can’t wait to try this one – we have loved every recipe you have posted. I’ve been looking for ANOTHER way to use the squash, zucchini and tomatoes. Love the summer garden. (and hello to my good looking uncle kenneth xoxo)

  • Reply
    August 19, 2011 at 10:55 am

    Thanks for the recipe Tipper and B. Ruth, this is going to be a great supper tonight!

  • Reply
    August 19, 2011 at 10:06 am

    That sounds terrific!I will try it out this weekend, I have a fridge full of those veggies. Those same vegetables with the addition of fresh green peppers and garlic sauteed in olive oil with a little chicken broth added make a really good topping for pasta. Sprinkle that with some parmessan cheese and it makes a quick easy summer meal.

  • Reply
    Eva M. Wike, Ph.D.
    August 19, 2011 at 9:27 am

    Tipper: The word PERFECT got me! That is our AFS student, Rita’s favorite word I THINK! Instantly I decided to print your PERFECT Recipe! Rita wants to COOK! Guess what! I have printed your recipe and this afternoon I will have all the ingredients – ready! She will do her ‘perfect’ casserole! What fun!
    Eva Nell

  • Reply
    Jim Casada
    August 19, 2011 at 8:58 am

    Tipper–Thanks to you (and especially B. Ruth. I intend to forward this to Miss Ann forthwith and type in a big HINT! HINT! I suspect eggplant would go well in the dish as well, and we’ve got an overabundance. Of course I just yesterday asked her to make a big run of baba ganoush, so I may be pushing the envelope a bit.
    Jim Casada

  • Reply
    Canned Quilter
    August 19, 2011 at 8:35 am

    I must try this it looks delightful! Have a good weekend : )

  • Reply
    Sandra Sarafian
    August 19, 2011 at 8:12 am

    I am going to try this today! It sounds wonderful. Have you ever made tomato pie? It is another favorite that seems perfect this time of year. Thank you for your posts. They make me homesick in a good way. 🙂

  • Reply
    August 19, 2011 at 7:56 am

    One can never go wrong with lots of cheese. Looks delicious! 🙂

  • Reply
    August 19, 2011 at 7:23 am

    Sounds simple and delicious. Love recipes that call for things you have on hand unlike some that require stuff i never heard of.

  • Reply
    Miss Cindy
    August 19, 2011 at 7:17 am

    That’s a great recipe to have. Especially at this time of year when zucchini are plentiful!
    I’m gonna try it real soon.
    I like the idea that it is so easily modified to suit not only your taste but what you have on hand.

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