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.
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.
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