Summer months mean tons of fresh fruit and vegetables in our home gardens as well as available in local farmers markets. I think all gardeners know all too well what it means to have a great abundance of squash and zucchini!
Fortunately there are so many things you can do with these veggies including:
- Zucchini Bread
- Zucchini Cookies
- Zucchini Muffins
- Chocolate Chip Zucchini Bars
- Zucchini Brownies (or Gluten Free Zucchini Brownies)
- Zucchini Relish
- Zucchini Cakes
Of course, if you ever have an overabundance of zucchini or squash that you can’t bake you can always freeze zucchini or try canning zucchini and if it’s summer squash you have an abundance of you might want to check out my video on freezing yellow squash.
Or here’s another idea. If you have some fresh squash and zucchini you want to use you can put together this dish tonight! it’s simple, can be customized to your taste and you can use it for your whole meal if you don’t feel like cooking anything else!
Simple Summer Squash Bake
What You Need:
- 2 medium yellow summer squash
- 2 medium zucchini
- 1 Teaspoon Paprika
- 1 Teaspoon Oregano
- 1 Teaspoon Thyme
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
- 2-3 Tablespoons Water
Preheat oven to 375 degrees. In a small bowl mix together dried spices until well blended. Set aside.
Sprinkle bottom of shallow casserole with 1 tablespoon water. Slice squash and zucchini into thin medallions. Layer squash and zucchini in the casserole dish alternating vegetable. Sprinkle each layer with 1/3 seasoning mix blend. Top each layer with 1 Tablespoon Water. Bake casserole in the oven at 375 degrees for 20-25 minutes or until vegetables are tender.
What are some of your favorite dishes and meals to make with squash and zucchini in the summer? I’m always a fan of the simple squash and zucchini cut up and fried in butter with onions!