Simple Summer Squash Bake

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!

quick zucchini recipes

Fortunately there are so many things you can do with these veggies including:

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!


Print Friendly, PDF & Email

Support Little House Living by Sharing This

Leave a Reply

Your email address will not be published.


  1. Hi Merissa, I have a lot of zucchini, too, so great post, as always. I read your “freezing zucchini” post, but in that you shredded it. I was wondering if you think I could slice it up in rounds with the skin on and freeze to later saute. Would it get mushy if I was not going to bake with it? Thanks.

  2. In the southeast this summer it seems that we have almost missed the produce season. Constant heavy rains have destroyed crops and prices at the store are high and going higher. My favorite produce stand did not even have many items available at all this year. I bought 2 very small zucchini as a treat last week and they cost me over a dollar! But, there is always next year!

  3. Thank you for all the wonderful zucchini recipes! I planted 6 plants this year because we didn’t get any last year due to a drought. I didn’t want to take any chances this year. However, all my plants have now been affected with mildew. We haven’t had an overly wet summer, but we have had a few periods of cool/dry one week to hot/humid the next ( N. Illinois). Do you have any info or advice for me? If I cut out the offending leaves, will the plants continue to grow and produce?

      1. Actually, we’ve only watered a couple times all summer. Maybe the garden is too shaded at the end where the zucchini are planted. I’ll try putting them at the other end next year, and see if that helps. I don’t remember this happening before, so I’m stumped.

        1. Oh I’m not sure then? Could be the shade thing, hopefully someone else will know! I live in the land of no trees so all our gardens are in full sun.

  4. My favorite squash recipe is to cut up zucchini, yellow squash, onions, tomatoes, and peppers, my favorite are red peppers. Cut all the ingredients about the same size. To this I add garlic, dried basil, salt and pepper to taste. Then add extra virgin olive oil to coat lightly. Bake at 400 degrees for about 25-35 minutes. When done I usually serve it over rice or spaghetti.
    There are other things can be added to this. If I have it I will add eggplant, celery and/or potatoes. If I add potatoes I cut them much smaller.