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READY IN 30 mins

Peg's Summer Squash Bake

Read Reviews (10)

"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." — Peg

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Original recipe makes 4 servings Change Servings

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

1/4 cup grated Parmesan cheese

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Directions

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.

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PREP 10 mins
COOK 20 mins
READY IN 30 mins

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I could die and go to heaven right now, having succumbed to culinary bliss. I used 'space ship' squash (small, yellow summer squash) and followed the recipe, but I added a few things. Following the advice of previous raters, I cooked mine for about 40 minutes. I added a drizzle of olive oil, sliced red pepper, fresh garlic, and a sprinkle of basil. Additionally, I had some green chille pepper from my garden that I diced and through in. The result was beyond delicious and so easy!

—Regina

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Most Helpful Critical Review

Jul 19, 2011

Made this last night. I took the advice of a previous reviewer and alternated zucchini and yellow squash. This had no flavor and my husband told me to not make it again, that it was a waste.

—Cheoah

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13 Ratings

Jun 30, 2011

This was good. I added peppers and onions as suggested along with some rosemary, tossed the veggies in olive oil and omitted the butter. It took longer than the recommended time to cook, and I ended up raising the oven temperature to 450 to hurry it along, since the rest of my meal was ready and waiting.

—mamabetz

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May 29, 2011

This recipe is the best summer squash dish I have ever had! It is so easy and I just love it!

—Susan

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Jun 17, 2011

I chose to take the advice of the recipe submitter and alternated zucchini and squash as well as a bit of diced red bell pepper for a bit of colour. I knew I wanted it to have some seasoning, so I added some garlic powder & italian seasoning to the parmesan cheese mixture. This was good!

—Blondeprincess

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Aug 02, 2011

My husband and I really liked this. I did modify it a little, but just by adding a few spices. I used a little bit of garlic salt sprinkled over the squash, as well as some cracked black pepper. I spread the zucchini in a single layer on the pan, but with a little bit of overlap so I could fit more squash in. Yum!

—Shannon M.

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Sep 26, 2011

No need for real butter. Save the calories and use spray butter. It came out great! YUM!!

—Jen S.

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Jul 15, 2011

This was delicious! I tried to cut back on the butter, just putting a smidge on each piece of squash. Next time I'll try to spray with olive oil and use the cheese.

—jcwiakala

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Nutrition

Calories
136 kcal
7%

Carbohydrates
2.9 g
< 1%

Cholesterol
35 mg
12%

Fat
13.1 g
20%

Fiber
0.9 g
4%

Protein
3 g
6%

Sodium
160 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Peg's Summer Squash Bake

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 136
Calories from Fat: 118

% Daily Value *
Total Fat 13.1g 20 %
Saturated Fat 8.2g 41 %
Cholesterol 35mg 12 %
Sodium 160mg 6 %
Potassium 221mg 6 %
Total Carbohydrates 2.9g < 1 %
Dietary Fiber 0.9g 4 %
Protein 3g 6 %
Sugars 1.8g
Vitamin A 11 %
Vitamin C 23 %
Calcium 9 %
Iron 3 %
Thiamin 5 %
Niacin 8 %
Vitamin B6 11 %
Magnesium 6 %
Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.