Baked Summer Squash

4.23 avg. rating (84% score) - 22 votes

Baked Summer Squash

Outstanding! This recipe for baked 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.

Yield: 6 servings

Ingredients

  • 3 pounds yellow squash or zucchini
  • 1/2 cup (1 stick) butter, melted
  • 1/2 cup chopped onion
  • 2 eggs, lightly beaten
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup fresh bread crumbs

Instructions

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.

Comments
  • This is delicious. I also tried adding some shredded extra sharp cheddar before baking.

    Reply
  • This recipe is awesome! I also added some cheddar cheese (about 1/2 cup) and it was even better. I plan to add some bacon next time!

    Reply
  • Anonymous

    I cut it in half to try it for just me and my husband. I still used a 2 qt. baking dish. It tastes like breaded fried squash–wonderful!

    Reply
  • Anonymous

    I made this for supper and thought it was great. It’s a great way to use zucchini.

    Reply
  • Anonymous

    We made this recipe for our company and everyone loved it. Next time I will cut the bread crumbs down to keep the carbs lower. I am so happy to have a good recipe to use our fresh summer squash in a different way.

    Reply
  • Anonymous

    I dressed it up by adding some garlic and fresh basil. BTW, it’s great cold, sliced and served with a green salad.

    Reply
  • This is also known as Aunt Fanny’s Baked Yellow Squash from a now-defunct restaurant called Aunt Fanny’s Cabin in Smyrna, Georgia. I’ve been making it for 30+ years and my family devours it. Panko crumbs also work very well in place of the bread crumbs.

    Reply
  • Carolyn

    This old recipe is the best thing since sliced bread when it comes to getting kids to eat squash! Used to make this instead of in-the-bird stuffing sometimes and no one complained about the substitution.

    Reply
  • This recipe is wonderful. I have made it several times. MY friends are asking me for the recipe.

    Reply

Leave a Comment

Enter Your Log In Credentials