Baked Zucchini and Summer Squash

Photo Credit
Sam Jones/Quinn Brein
The Editors
6 to 8 servings
Special Considerations
Elaine B. Ciarcia Harwinton Library Friends, Harwinton, Conn
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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.

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

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.

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