Peg's Summer Squash Bake

Peg's Summer Squash Bake

24
Peg 0

"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

30 m servings 136 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 2.9g
  • < 1%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 160 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  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.

Reviews

24
  1. 30 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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.

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 ...

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...

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

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 peppe...

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...

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

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.

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.

I've made this recipe three times now and love it. It's a big hit at pot lucks and a great way to use up my abundance of summer squash. We like it with just yellow squash or alternating with z...