Summer Squash Bake

READY IN: 45mins
Recipe by Parsley

Uses zucchini or yellow squash or a combination of both.

Top Review by Susie D

We both enjoyed this recipe a lot. It is fluffier than other squash casseroles I've tried. I used yellow squash and added diced red pepper for color right before pouring the mixture into a pan. Because I made a reduced amount the casserole was fairly thin and cooked a little quicker. Thank you for sharing the recipe!

Ingredients Nutrition


  1. Preheat oven to 375. Lightly grease a 9" sqaure casserole dish; set aside.
  2. Slice or dice the squash and steam/boil it for about 10 minutes or until very tender. Drain very very well!
  3. Return the cooked drained squash to the pot and mash it with the onion, butter, and rf sour cream until fairly smooth.
  4. Stir in the salt, garlic powder, pepper, eggs, cheese and 1/2 cup ONLY of the crushed crackers.
  5. Pour the mixture into prepared baking dish.
  6. Evenly sprinkle with remaining 1/4 cup crackers crumbs.
  7. Bake at 375 for about 30 minutes or until bubbly and lightly brown.

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