Baked Summer Squash Recipes

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.

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.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish. Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter.
• Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.

Steps:

• Chop the squash into about 1-1/2-inch cubes.
• Bake, steam or boil until tender; drain the squash very well if boiling then place into a bowl and mash.
• Set oven to 375 degrees.
• Butter a 2-quart casserole dish.
• To the mashed squash add in 1/4 cup melted butter, onions, eggs, sugar, seasoned salt and black pepper to taste; mix to combine.
• Transfer the mixture to prepared baking dish.
• In a small bowl mix together the bread crumbs with Parmesan cheese and 1/4 cup melted butter until blended; sprinkle over the squash.
• Bake for about 45 minutes.
• Delicious!

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper.
• Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.

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.

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.

Steps:

• Heat oven to 400. Oil a large baking dish.
• Slice squash lengthwise or diagonally into 1/8 inch thick slices.
• Season with salt and pepper to taste.
• Place in baking dish to make overlapping layers.
• Combine remaining ingredients and spread on top of summer squash.
• Bake until lightly browned, 20-25 minutes. Serve hot.