Baked Summer Squash

This recipe can be made a day ahead and stored in your refrigerator. This recipe is adapted from a magazine. Prep and cook time does not include the time it takes to cook and mash the squash.
- Ready In:
- 55mins
- Serves:
- Units:
3
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ingredients
- 3 lbs yellow squash or 3 lbs zucchini
- 1⁄2 cup butter, melted
- 1⁄2 cup chopped onion
- 2 eggs, lightly beaten
- 1 tablespoon sugar
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 cup fresh breadcrumb
directions
- 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.
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This was soooooo good! Total comfort food! I must admit, as I was making it, I had my doubts. The key to this is to really drain the cooked squash really really well...get all the water out. I boiled my chopped onion with the squash. I also added about 1/2 cup of shredded cheddar cheese to the mashed squash. The top got nice and brown. I could easily eat this all by itself for a meal. Kids loved it. I'm gonna make this often!! Thanx for sharing it!Reply
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