Recipe for Baked Zucchini and Summer Squash | Almanac.com

Baked Zucchini and Summer Squash

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

Baked Zucchini and Summer Squash

Print Friendly and PDF

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
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

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.