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Baked Zucchini and Summer Squash

baked summer squash
Image Credit:
Sam Jones/Vaughn Communications
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
6 to 8 servings
Category
Vegetables
Course
Side Dishes
Special Considerations
Vegetarian
Credit
Elaine B. Ciarcia Harwinton Library Friends, Harwinton, Conn
Sources
The Old Farmer's Almanac Garden-Fresh Cookbook

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.

Ingredients
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

Instructions

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.

About The Author

The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...

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