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Baked Zucchini and Summer Squash

Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
6 to 8 servings
Category
Vegetables
Course
Side Dishes
Special Considerations
Vegetarian
Credit
Elaine B. Ciarcia Harwinton Library Friends, Harwinton, Conn
Sources
The Old Farmer's Almanac Garden-Fresh Cookbook
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This recipe for Baked Zucchini and Summer Squash is a terrific way to get vegetables into the most reluctant veggie eaters. We put this to the ultimate test—a friend who hates vegetables—and even she liked it. Plus, it can be mixed a day ahead and stored in the refrigerator until you’re ready to bake it.

Ingredients
3 pounds zucchini or yellow squash or a combination of both, sliced
1/4 cup (1/2 stick) butter, melted, divided
1/2 cup chopped onion
2 eggs, lightly beaten
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup fresh bread crumbs
Instructions

Boil or steam squash until tender. Drain, lightly mash, and set aside.

Preheat oven to 375°F. Butter a 2-quart casserole.

In a bowl, combine squash with half of the melted butter, onions, eggs, sugar, salt, and pepper. Place mixture in prepared casserole.

In a separate bowl, combine bread crumbs with remaining butter and sprinkle over squash. Bake for 45 minutes and serve hot.

About The Author

The Old Farmer's Almanac Editors

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Comments

Lorie A Ehmer (not verified)

3 years 4 months ago

I am going to try this, but I will leave out the sugar. I think that I will add some shredded cheese and additional spices like garlic salt instead of plain and some red pepper flakes.

cassey walsh (not verified)

7 years 7 months ago

Sounds good but has anyone added some cheese? Im a little worried about the sugar too, seems an odd addition, has anyone omitted sugar and added some shredded cheese?
thanks!
cassey

A tablespoon might be a bit much but I always add a pinch of sugar with my squash dishes. It gives a smoother taste.

Substitute honey for the sugar. Not sure about cheese but don't see how it would harm.

deborahybrown (not verified)

11 years 3 months ago

I'm going to make This tonight and defintely leave the skin on.that is where the vitamins are.peeled or not. It's a personal choice.yummy.

StacyLeigh (not verified)

12 years 3 months ago

Has anyone made this w/ a more limited portion of butter?

I would try it with coconut oil instead of butter.

raham (not verified)

12 years 3 months ago

We have been making this recipe for years and everyone always loves it!

I find it a great way to use those overgrown squash we don't know what to do with....I peel them and I cut out the big seeds,then I measure the 3lbs. Also can be frozen and re-baked in the middle of winter!

Sarah Perreault (not verified)

12 years 8 months ago

I get so bored with sauteed summer squash. This was a wonderful alternative. Even the pickiest of eaters gobbled it up!

Maryeileen Corcoran (not verified)

14 years 5 months ago

Should the squash be peeled before cooking?