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    You are in: Home / Recipes / French Baked Zucchini and Yellow Squash Recipe
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    French Baked Zucchini and Yellow Squash

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Julie in TX's Note:

    I get lots of requests to "bring your squash dish" to different gatherings. I first tasted this dish at Luby's Cafeteria. It was published in their 50th Anniversary cookbook and I have adapted it to my taste. The original recipe calls for pimento or red sweet peppers instead of green chilis. I'm allergic to bell peppers so I found a substitute. You could also use seeded, chopped fresh tomatoes for a different taste.

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    Units: US | Metric


    1. 1
      Heat Oven to 350 degrees.
    2. 2
      In medium saucepan, bring 2 quarts water to a boil.
    3. 3
      Add the sliced squash and zucchini and cook until tender-crisp.
    4. 4
      Drain the liquid from the squash.
    5. 5
      Cook the bacon until it is crisp in a 10-inch skillet.
    6. 6
      Remove the bacon from the skillet and reserve.
    7. 7
      Add chopped onion to bacon drippings.
    8. 8
      Saute until onion is transparent.
    9. 9
      Drain off the bacon drippings and add the reserved bacon, soup, green chilis, salt and pepper.
    10. 10
      Mix well.
    11. 11
      Remove from the heat.
    12. 12
      Fold in the squash and transfer to a buttered 2 quart baking dish.
    13. 13
      Cover the dish and bake for 30 minutes.
    14. 14
      Remove the cover and sprinkle the top with cheese.
    15. 15
      Place it under the broiler to lightly brown the cheese.

    Ratings & Reviews:

    • on August 04, 2009


      i'm not a big BBQ fan, but i loved this! will definately make again someday.

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    • on December 02, 2004

      Adapted this recipe to use winter squash from the garden. It tasted delicious but unfortunately, didn't look very appetizing. Dh said, goodnaturedly, that he felt as though he was on "FEAR FACTOR". Great taste, just wasn't very appealing, in case you want to try it with winter squash.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 14, 2004


      My husband and eldest daughter went wild over this one. I usually make my squash simply sauteed with parmesan. My daughter stated she could eat this everyday. I prepared per the directions except I had no yellow squash on hand but I have loads of zucchini! I added a bit more salt and I threw in the whole 7 oz can of Ortega green chilis. Thanks, Julie, for the tasty side dish.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for French Baked Zucchini and Yellow Squash

    Serving Size: 1 (195 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 122.7
    Calories from Fat 67
    Total Fat 7.5 g
    Saturated Fat 2.8 g
    Cholesterol 15.3 mg
    Sodium 752.6 mg
    Total Carbohydrate 9.5 g
    Dietary Fiber 1.9 g
    Sugars 3.8 g
    Protein 5.7 g

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