Best Summer Squash Bake Recipes

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PEG'S SUMMER SQUASH BAKE



Peg's Summer Squash Bake image

An easy summer recipe that you are sure to enjoy! Feel free to doctor it up by adding chopped red pepper and/or alternating with zucchini as well.

Provided by Peg

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 30m

Yield 4

Number Of Ingredients 3

1 large summer squash, sliced 1/4-inch thick
¼ cup butter, cut into small chunks
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Lay the summer squash slices in a single layer in a 9x12-inch baking dish; dot with butter. Sprinkle the Parmesan cheese over the squash.
  • Bake in the preheated oven until the squash is tender, bubbling, and golden yellow-brown, about 20 minutes.

Nutrition Facts : Calories 136.2 calories, Carbohydrate 2.9 g, Cholesterol 34.9 mg, Fat 13.1 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 8.2 g, Sodium 159.8 mg, Sugar 1.8 g

SUMMER SQUASH BAKE



Summer Squash Bake image

Get a taste of summer with this Summer Squash Bake. Fresh zucchini and yellow squash team up in this super easy and super cheesy Summer Squash Bake.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 8 servings

Number Of Ingredients 9

2 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
4 eggs
1/2 cup MIRACLE WHIP Dressing
1/3 cup KRAFT Grated Parmesan Cheese
1 cup KRAFT Finely Shredded Italian* Five Cheese Blend
1 small onion, chopped
1/2 cup chopped green peppers
1/4 tsp. each salt and black pepper

Steps:

  • Heat oven to 375°F.
  • Cook zucchini and yellow squash in large skillet sprayed with cooking spray on medium heat 5 min. or until crisp-tender, stirring frequently. Remove from heat.
  • Whisk eggs and dressing in large bowl until blended. Stir in Parmesan. Add zucchini mixture and all remaining ingredients; mix lightly. Spoon into 8-inch square baking dish.
  • Bake 35 to 40 min. or until center is set and edges are lightly browned.

Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g

SUMMER SQUASH BAKE



Summer Squash Bake image

From Broken Arrow, Oklahoma, Gail Smrtic shares this colorful casserole that makes the most of fresh summer squash. A handful of chopped pecans adds a nutty crunch to the creamy side dish.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 10

3 cups sliced yellow summer squash
2 tablespoons water
1/2 cup finely chopped green pepper
1/2 cup finely chopped onion
1/2 cup chopped pecans
1/2 cup mayonnaise
2/3 cup shredded cheddar cheese, divided
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place squash and water in a 1-1/2-qt. microwave-safe bowl. Cover and microwave on high for 2-3 minutes or until crisp-tender; drain well. Stir in the green pepper, onion, pecans, mayonnaise, 1/3 cup of cheese, sugar, salt and pepper. , Transfer to a lightly greased shallow 1-1/2-qt. baking dish. Cover and bake at 350° for 25 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 269 calories, Fat 26g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 374mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.

ITALIAN SUMMER SQUASH POLENTA BAKE



Italian Summer Squash Polenta Bake image

Fresh summer vegetables paired with creamy polenta baked in an Italian sauce and topped with cheese -- delicioso! I recommend serving it with crusty garlic bread.

Provided by Melissa McGee

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 40m

Yield 6

Number Of Ingredients 12

3 carrots, sliced
1 large zucchini, sliced
1 large yellow squash, sliced
1 red onion, chopped
1 red bell pepper, chopped
1 cup spaghetti sauce
4 tablespoons olive oil
1 pinch garlic salt
ground black pepper to taste
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 (18 ounce) package prepared polenta

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Saute carrots, zucchini, squash, onion and bell pepper in a large saucepan with a small amount of olive oil. Season with garlic salt and pepper. Saute vegetables for approximately 5 minutes and pour in spaghetti sauce. Stir, cover and simmer until vegetables are slightly tender.
  • Slice polenta into 1/2 inch circles and season with garlic salt and pepper. Heat enough oil in a medium skillet so as to completely cover the entire bottom of the pan. Pan fry seasoned polenta in hot oil, about 3 minutes per side. Remove from oil and layer the slices in a large casserole dish. Spoon the vegetable mixture over the polenta and then sprinkle with Mozzarella and Parmesan cheese.
  • Bake casserole for 30 minutes. Remove from oven and let cool for 5 minutes before serving.

Nutrition Facts : Calories 332.9 calories, Carbohydrate 29.2 g, Cholesterol 28.8 mg, Fat 18.6 g, Fiber 4.8 g, Protein 13.2 g, SaturatedFat 6.4 g, Sodium 796.6 mg, Sugar 10.3 g

SUMMER SQUASH STUFFING BAKE



Summer Squash Stuffing Bake image

A convenient stuffing mix adds comforting flavor to this creamy yellow squash bake. The simple side would be tasty with chicken or pork entrees. -Ruth Peterson, Jenison, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 9

3/4 cup water
1/4 teaspoon salt
4 medium yellow summer squash, cut into 1/4-inch slices
1/4 cup chopped onion
1 package (8 ounces) stuffing mix
2 tablespoons butter, melted
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
1 cup fat-free sour cream
2 medium carrots, finely shredded

Steps:

  • In a large saucepan, bring water and salt to a boil. Add squash and onion. Reduce heat; cover and simmer for 3-5 minutes or until squash is crisp-tender. In a small bowl, combine stuffing mix and butter; set aside. , In a large bowl, combine the soup, sour cream and carrots. Drain squash mixture; gently stir into soup mixture. , Place half of the stuffing mixture in a 3-qt. baking dish coated with cooking spray. Layer with squash mixture and remaining stuffing mixture. Bake, uncovered, at 350° for 25-30 minutes or until heated through and golden brown (cover loosely with foil if top browns too quickly).

Nutrition Facts : Calories 229 calories, Fat 7g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 748mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

SUMMER SQUASH BAKE



Summer Squash Bake image

Fresh zucchini and yellow squash team up to make the perfect base for this cheesy oven-baked side. Prep time is just 10 minutes, so you can soon get back to enjoying your summer evening.

Provided by Miracle Whip

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 50m

Yield 8

Number Of Ingredients 10

2 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
4 eggs
½ cup MIRACLE WHIP Dressing
⅓ cup KRAFT 100% Grated Parmesan Cheese
1 cup KRAFT Finely Shredded Italian Style Five Cheese Blend
1 small onion, chopped
½ cup chopped green pepper
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Heat oven to 375 degrees F.
  • Cook zucchini and yellow squash in large skillet sprayed with cooking spray on medium heat 5 minutes or until crisp-tender, stirring frequently. Remove from heat.
  • Whisk eggs and dressing in large bowl until blended. Stir in Parmesan cheese. Add zucchini mixture and all remaining ingredients; mix lightly. Spoon into 8-inch square baking dish.
  • Bake 35 to 40 minutes or until center is set and edges are lightly browned.

Nutrition Facts : Calories 155.4 calories, Carbohydrate 5.5 g, Cholesterol 109.7 mg, Fat 10.9 g, Fiber 0.8 g, Protein 9.1 g, SaturatedFat 4.2 g, Sodium 403.3 mg, Sugar 3.6 g

FRESH TOMATO AND SUMMER SQUASH BAKE



Fresh Tomato and Summer Squash Bake image

What a perfect way to celebrate Summer's Bounty, than with a fresh vegetable bake that uses common items from your Summer garden? The flavours burst in your mouth, and despite the bacon and cheese, this is NOT a heavy dish! I served it with Dijon-Tarragon Cream Chicken and cornbread slices. NOTE I: the original recipe was from a free pamphlet and had the most vague of ingredient ratios and instructions. It took 1/2 a day for me to get the proportions correct so ANYBODY could make it and enjoy it! NOTE II: This site won't allow the word "heaping" for cup measurements. Use a HEAPING CUP OF VEGGIES or you'll run short!

Provided by The_Swedish_Chef

Categories     Vegetable

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 13

1/2 lb bacon
2 cups vidalia onions (coarsely chopped, totaling 2 cups) or 2 cups other sweet onion (coarsely chopped, totaling 2 cups)
1 tablespoon butter
1 tablespoon olive oil
2 cups summer squash (3-4 small to medium summer squash, sliced into half moons 1/2-inch thick, totaling 2 cups)
2 cups fresh tomatoes (4-5 FRESH tomatoes, cut into quarters, then each quarter cut in half, totaling 2 cups)
2 tablespoons fresh basil, minced
1 teaspoon garlic powder, divided for each layer
1 teaspoon sea salt, ground
1 teaspoon black pepper, ground
2 cups cheddar cheese (finely shredded variety)
1 cup panko breadcrumbs (quantity varies upon your taste. I use about 3/4's cup)
olive oil, to drizzle over crumbs

Steps:

  • Preheat oven to 350 degrees. Cook the bacon until VERY crisp and set aside. Once cooled, break into thumb-sized pieces.
  • Butter the bottom and sides of a 9" x 9" square baking pan. MUST be 9"; 8" x 8" is too small!
  • Heat Texas skillet with 1 tablespoon of butter and olive oil. Place the 2 cups of coarsely chopped onions into a Texas skillet; stir to coat with butter/oil and cover, sautéing over medium heat. Cook until they begin to soften and turn soft yellow.
  • When onions begin to soften, add the yellow squash half moons. Stir to combine. Cover and cook until squash just begins to change colour and becomes slightly tender.
  • Add the minced fresh basil to the fresh tomato chunks. Stir to combine.
  • When onions are soft and yellow and squash is beginning to soften, remove from heat and set on heat pad, near 9" x 9" pan.
  • Place 1/2 (1 cup) of the onion-squash mixture in the bottom of the buttered pan. It will NOT thoroughly cover the bottom; that's okay!
  • Very lightly sprinkle Sea Salt, Freshly Cracked Pepper and Garlic Powder over Onion-Squash mixture. Top with 1 cup of the Tomato-Basil mixture.
  • Layer 1/2 of the crumbled bacon on top of this first layer. Top bacon with 1 cup of finely shredded Cheddar Cheese.
  • Repeat layering: Onion-Squash; Salt, Pepper, Garlic Powder; Tomato-Basil; Bacon and Cheddar Cheese.
  • Add Panko bread crumbs to cover mixture. 3/4's to 1 cup, your choice. Drizzle olive oil over crumbs.
  • Place in 350 degree oven, UNCOVERED, for about 1 hour, or until crumbs are golden brown.
  • Take out of oven, place on heat-proof surface, allow to cool for 10 minutes before serving. This holds the heat! Eat with care and enjoy!

Nutrition Facts : Calories 710.9, Fat 52.3, SaturatedFat 23.1, Cholesterol 105.5, Sodium 1637.1, Carbohydrate 34.4, Fiber 4.5, Sugar 9, Protein 26.9

SUMMER SQUASH CHEESY BAKE



Summer Squash Cheesy Bake image

Once you try this cheesy casserole, you may never eat summer squash another way. This is fantastic! Onions and garlic are a great base for the bake and add tons of flavor. The basil sprinkled on top ends up melting into the two kinds of cheese to create a gooey cheesy layer. The combination of Parmesan and mozzarella really make...

Provided by Stacey Lawson

Categories     Vegetables

Time 45m

Number Of Ingredients 9

1 large zucchini, thinly sliced
4 large yellow squash, thinly sliced
1 medium onion, chopped
4 clove garlic, minced
1 Tbsp dried basil
1/4 c olive oil
1 c Parmesan cheese, freshly shredded
1/2 -3/4 c mozzarella cheese, shredded
salt and pepper, to taste

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Sauté onions and garlic in two or three tablespoons of olive oil and sprinkle with salt.
  • 3. Prepare a baking dish (approximately 8x8) with non-stick cooking spray.
  • 4. Spread the onions and garlic on the bottom of the baking dish.
  • 5. Stack zucchini and yellow squash alternating vegetables. Make rows in the baking dish, standing the vegetables vertically in the pan. Continue until you fill the pan.
  • 6. Sprinkle squash with dried basil, salt, and pepper; then drizzle with olive oil.
  • 7. Cover pan with foil and bake in 350 degree oven for about 15 minutes.
  • 8. Uncover pan. Cover vegetables with Parmesan cheese. Return to oven for 10 minutes.
  • 9. Then cover vegetables with mozzarella cheese and return to oven for about 5 minutes until cheese gets golden brown.
  • 10. You can also place it under the broiler.

NOREEN'S MOM'S SIMPLE SUMMER SQUASH BAKE



Noreen's Mom's Simple Summer Squash Bake image

Quick, simple, and nearly foolproof. Sliced yellow squash (and/or zucchini) are layered in a casserole with onions and topped with Swiss cheese. Always a hit!

Provided by NJfromNJ

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 45m

Yield 8

Number Of Ingredients 5

3 large yellow summer squash - peeled, seeded, and sliced into 1/2 inch rounds
½ medium onion, cut into 1/2-inch slices
2 tablespoons butter
4 slices Swiss cheese
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
  • Layer the squash and onions in the casserole dish. Dot with butter, and top with Swiss cheese slices.
  • Cover, and bake 15 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, or until squash is tender.

Nutrition Facts : Calories 101.4 calories, Carbohydrate 5.5 g, Cholesterol 20.7 mg, Fat 7 g, Fiber 1.4 g, Protein 5.4 g, SaturatedFat 4.4 g, Sodium 50.4 mg, Sugar 3.1 g

SUMMER SQUASH BAKE



Summer Squash Bake image

Make and share this Summer Squash Bake recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs summer squash, green, yellow, can use both
1/2 cup chopped onion
1/4 cup butter, melted
3/4 cup reduced-fat sour cream
1/4-1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 eggs, lightly beaten
1 cup shredded cheddar cheese
3/4 cup crushed Ritz cracker, DIVIDED measure after crushing

Steps:

  • Preheat oven to 375. Lightly grease a 9" sqaure casserole dish; set aside.
  • Slice or dice the squash and steam/boil it for about 10 minutes or until very tender. Drain very very well!
  • Return the cooked drained squash to the pot and mash it with the onion, butter, and rf sour cream until fairly smooth.
  • Stir in the salt, garlic powder, pepper, eggs, cheese and 1/2 cup ONLY of the crushed crackers.
  • Pour the mixture into prepared baking dish.
  • Evenly sprinkle with remaining 1/4 cup crackers crumbs.
  • Bake at 375 for about 30 minutes or until bubbly and lightly brown.

Nutrition Facts : Calories 239.5, Fat 19.5, SaturatedFat 11.7, Cholesterol 122.4, Sodium 307.6, Carbohydrate 8.2, Fiber 1.9, Sugar 4.2, Protein 9.7

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