Recipe for Baked Zucchini and Summer Squash

Photo Credit

Sam Jones/Quinn Brein

Yield

6 servings

Baked Zucchini and Summer Squash

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. Those who actually like vegetables love this. And 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

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 pepper

1 cup fresh bread crumbs

Instructions

Slice the squash. Boil or steam until tender. Drain, then mash. Preheat the oven to 375 degrees F.

In a mixing bowl, combine the squash with half the melted butter, the onion, eggs, sugar, salt, and pepper. Spoon into a 2-quart casserole dish. Combine the bread crumbs with the remaining butter and sprinkle over the squash. Bake for about 45 minutes and serve hot.

Comments

Add a Comment

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.

Reply

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