Baked Zucchini and Summer Squash

Name: Baked Zucchini and Summer Squash
Yield: 6 servings
Cuisine: Vegetables
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

Rate this Recipe:

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.

Sam Jones/Quinn Brein

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.

Yield:

6 servings

Course

Side Dishes

Credit:

Elaine B. Ciarcia Harwinton Library Friends, Harwinton, Conn

Source

The Old Farmer's Almanac Garden-Fresh Cookbook

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Reader Comments

Leaving out the sugar

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.

Sounds good but has anyone

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

Substitute honey for the

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

I'm going to make This

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.

Has anyone made this w/ a

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

I would try it with coconut

I would try it with coconut oil instead of butter.

We have been making this

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!

I get so bored with sauteed

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

Should the squash be peeled

Should the squash be peeled before cooking?

Hi Maryeileen, This recipe

Hi Maryeileen, This recipe calls for unpeeled squash. Just make sure to wash it before you begin cooking. Enjoy!

Thanks!

Thanks! :-)

No...not at all...

when using yellow summer

when using yellow summer squash, I never peel it, but make sure you do wash it. The skin is very tender and looks great in any dish! enjoy!

No, the peeling is where most

No, the peeling is where most of the vitamins are..

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