Recipe for Baked Zucchini and Summer Squash | Almanac.com

Baked Zucchini and Summer Squash

Photo Credit
Sam Jones/Quinn Brein
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. 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.

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.