Recipe by Peg
"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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summer squash, sliced 1/4-inch thick
butter, cut into small chunks
grated Parmesan cheese
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!
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 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.
This recipe is the best summer squash dish I have ever had! It is so easy and I just love it!
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!
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!
No need for real butter. Save the calories and use spray butter. It came out great! YUM!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Peg's Summer Squash Bake
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 118
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