Too Much Summer Squash in the Garden Baked Squash

Transform your garden bounty into a mouthwatering masterpiece with "Too Much Summer Squash in the Garden Baked Squash." This easy-to-make recipe celebrates the flavors of summer with tender layers of zucchini and yellow squash seasoned with garlic and thyme, then topped with a golden, cheesy breadcrumb crust. Perfectly baked until bubbly and crisp, this dish is a delightful way to use up an abundance of squash while offering a versatile side dish or light meal. Ready in just 45 minutes and featuring pantry staples like Parmesan, mozzarella, and panko, this comforting casserole will quickly become a seasonal favorite. Whether you're feeding a crowd or enjoying a cozy dinner at home, this recipe is a delicious way to embrace the flavors of summer.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 6 medium summer squash (yellow squash or zucchini, or a mix)
• 2 tablespoons olive oil
• 3 units garlic cloves, minced
• 1 tablespoon fresh thyme leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 0.5 cup panko breadcrumbs
• 2 tablespoons butter, melted

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with olive oil or cooking spray.

Step 2

Wash and thinly slice the summer squash into 1/4-inch rounds. Place the slices in a large mixing bowl.

Step 3

Drizzle the olive oil over the squash slices, then add the minced garlic, fresh thyme leaves, salt, and black pepper. Toss everything together until the squash is evenly coated.

Step 4

Spread the seasoned squash slices evenly in the prepared baking dish, overlapping them slightly to create layers.

Step 5

In a small bowl, mix together the grated Parmesan cheese, shredded mozzarella cheese, and panko breadcrumbs.

Step 6

Sprinkle the cheese and breadcrumb mixture evenly over the layered squash.

Step 7

Drizzle the melted butter over the top to help the breadcrumbs brown and crisp up during baking.

Step 8

Bake in the preheated oven for 25-30 minutes, or until the squash is tender, the cheese is melted, and the top is golden brown.

Step 9

Let the baked squash cool slightly before serving. Enjoy it as a side dish or pair it with a fresh salad for a light summer meal.

Nutrition Facts

Serving size	(1452.1g)

Amount per serving	% Daily Value*
Calories	1288.5

Total Fat 90.1g	0%
Saturated Fat 41.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 182.3mg	0%
Sodium 4001.1mg	0%
Total Carbohydrate 66.4g	0%
Dietary Fiber 13.2g	0%
Total Sugars 26.0g
Protein 63.3g	0%

Vitamin D 14IU	0%
Calcium 1482.4mg	0%
Iron 5.7mg	0%
Potassium 2772.0mg	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: 61.0%

Protein: 19.0%

Carbs: 20.0%