Peg's Summer Squash Bake Recipe -
Peg's Summer Squash Bake Recipe
  • READY IN 30 mins

Peg's Summer Squash Bake

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake in the preheated oven until the squash is tender, bubbling, and golden yellow-brown, about 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Aug 15, 2011

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!

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.


28 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.

May 29, 2011

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

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!

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!

Sep 26, 2011

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

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.


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  • 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.

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