Peggy's Favorite Summer Squash Bake

Savor the flavors of summer with Peggy's Favorite Summer Squash Bake, a comforting and colorful dish that's perfect for any occasion. This delightful recipe combines tender yellow squash and zucchini, generously seasoned with garlic, Italian herbs, and a touch of olive oil. Layered with gooey mozzarella and nutty Parmesan cheese, then crowned with a golden, buttery panko breadcrumb topping, this baked casserole is a textural masterpiece. Ready in just 45 minutes, it’s an ideal quick weeknight side dish or a light vegetarian main course. Garnished with freshly chopped parsley for a burst of freshness, this recipe is a must-try for lovers of seasonal veggies and cheesy bakes. Perfect for summer gatherings or cozy family dinners, this dish is as easy to make as it is delicious. Keywords: summer squash bake, zucchini casserole, cheesy squash bake, quick vegetable side dish, vegetarian casserole recipe.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 4 medium yellow summer squash
• 2 medium zucchini
• 2 tablespoons olive oil
• 3 minced garlic cloves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1 cup shredded mozzarella cheese
• 0.5 cup grated Parmesan cheese
• 0.75 cup panko breadcrumbs
• 2 tablespoons butter
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with oil or butter and set aside.

Step 2

Wash the yellow summer squash and zucchini. Slice them into 1/4-inch rounds and place in a large mixing bowl.

Step 3

Drizzle the olive oil over the squash and zucchini. Add the minced garlic, salt, black pepper, and Italian seasoning. Toss the mixture until the vegetables are evenly coated with the seasonings.

Step 4

Layer half of the squash and zucchini rounds in the prepared baking dish. Sprinkle evenly with 1/2 cup of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese.

Step 5

Add the remaining squash and zucchini rounds on top and repeat the cheese layering with the remaining mozzarella and Parmesan.

Step 6

In a small bowl, combine the panko breadcrumbs and melted butter. Mix until the breadcrumbs are evenly coated. Sprinkle the breadcrumb mixture over the top of the squash and cheese layers.

Step 7

Place the dish in the preheated oven and bake for 25-30 minutes, or until the squash is tender, the cheese is bubbly, and the breadcrumb topping is golden brown.

Step 8

Remove the dish from the oven and let it cool for 5 minutes. Garnish with freshly chopped parsley before serving.

Step 9

Serve warm as a side dish or a light main course. Enjoy!

Nutrition Facts

Serving size	(1463.2g)

Amount per serving	% Daily Value*
Calories	1441.2

Total Fat 91.9g	0%
Saturated Fat 40.3g	0%
Polyunsaturated Fat 4.3g
Cholesterol 186.1mg	0%
Sodium 7959.2mg	0%
Total Carbohydrate 98.4g	0%
Dietary Fiber 13.6g	0%
Total Sugars 53.2g
Protein 62.9g	0%

Vitamin D 4.5IU	0%
Calcium 1540.2mg	0%
Iron 8.1mg	0%
Potassium 2746.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.2%

Protein: 17.1%

Carbs: 26.7%