Baked Summer Squash Recipe 465
SUMMER SQUASH BAKE
From Broken Arrow, Oklahoma, Gail Smrtic shares this colorful casserole that makes the most of fresh summer squash. A handful of chopped pecans adds a nutty crunch to the creamy side dish.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place squash and water in a 1-1/2-qt. microwave-safe bowl. Cover and microwave on high for 2-3 minutes or until crisp-tender; drain well. Stir in the green pepper, onion, pecans, mayonnaise, 1/3 cup of cheese, sugar, salt and pepper. , Transfer to a lightly greased shallow 1-1/2-qt. baking dish. Cover and bake at 350° for 25 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 269 calories, Fat 26g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 374mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
PEG'S SUMMER SQUASH BAKE
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.
Provided by Peg
Categories Side Dish Vegetables Squash Summer Squash
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- 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.
Nutrition Facts : Calories 136.2 calories, Carbohydrate 2.9 g, Cholesterol 34.9 mg, Fat 13.1 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 8.2 g, Sodium 159.8 mg, Sugar 1.8 g
BAKED SUMMER SQUASH
This recipe can be made a day ahead and stored in your refrigerator. This recipe is adapted from a magazine. Prep and cook time does not include the time it takes to cook and mash the squash.
Provided by Lvs2Cook
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Slice squash.
- Boil or steam until tender.
- Drain, then mash the squash.
- Preheat oven to 375º.
- In a large bowl, combine mashed squash, half of the melted butter, onion, eggs, sugar, salt and pepper. Spoon into a 2 quart casserole.
- Combine bread crumbs with the remaining butter and sprinkle over the squash.
- Bake 45 minutes.
Nutrition Facts : Calories 270.4, Fat 18.2, SaturatedFat 10.5, Cholesterol 111.2, Sodium 667.8, Carbohydrate 21.9, Fiber 2.8, Sugar 6.6, Protein 6.7
SUMMER SQUASH BAKE
Fresh zucchini and yellow squash team up to make the perfect base for this cheesy oven-baked side. Prep time is just 10 minutes, so you can soon get back to enjoying your summer evening.
Provided by Miracle Whip
Categories Side Dish Vegetables Squash Zucchini
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees F.
- Cook zucchini and yellow squash in large skillet sprayed with cooking spray on medium heat 5 minutes or until crisp-tender, stirring frequently. Remove from heat.
- Whisk eggs and dressing in large bowl until blended. Stir in Parmesan cheese. Add zucchini mixture and all remaining ingredients; mix lightly. Spoon into 8-inch square baking dish.
- Bake 35 to 40 minutes or until center is set and edges are lightly browned.
Nutrition Facts : Calories 155.4 calories, Carbohydrate 5.5 g, Cholesterol 109.7 mg, Fat 10.9 g, Fiber 0.8 g, Protein 9.1 g, SaturatedFat 4.2 g, Sodium 403.3 mg, Sugar 3.6 g
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