How to make it

  • Heat oven to 450 degrees F. Grease 2-quart casserole.
  • Melt butter in large skillet over medium-high heat. Add onion;
  • cook until tender, stirring occasionally.
  • Add summer squash, zucchini, water, salt and pepper.
  • Reduce heat; cover and cook 15 minutes or until squash is tender.
  • With fork, mash squash gently to break up large pieces.
  • Cook, uncovered, for 5 minutes or until slightly thickened and creamy.
  • Pour into greased casserole.
  • In medium bowl, combine cornbread mix and milk; mix well.
  • Stir in cheese. Spoon batter evenly over mixture in casserole.
  • Bake at 450 degrees F. for 15 to 18 minutes or
  • until cornbread is golden brown. Let stand 5 minutes before serving.

Reviews & Comments 4

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    " It was just okay "
    pointsevenout ate it and said...
    Do you make this with skins on?

    Add more seasoning to bring out the flavor.

    I used a touch of garlic too.

    I prefer skins off.
    Was this review helpful? Yes Flag
    " It was excellent "
    jett2whit ate it and said...
    Sounds great! We love squash and this really sounds good. Jett
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  • mellian 10 years ago
    I'm going to try this over the weekend. Sounds terrific!
    Was this review helpful? Yes Flag
  • sweetthing1953 10 years ago
    Sounds great. I have a similar recipe that my mother used to make with yellow summer squash. (she was a true Southern cook!) Gonna definitely bookmark this one. I can't wait to try it. I'm sure it is wonderful!
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