Simple Summer Squash Bake
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Have plenty of summer squash that you need to use? Here’s how to make a Simple Summer Squash Bake that can feed your family for supper tonight!
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!
Fortunately, there are so many things you can do with these veggies!
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 on YouTube.
Or here’s another idea. If you want to use some fresh squash and zucchini, you can put this dish together 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!
Ingredients in Summer Squash Bake
- Yellow Summer Squash and Zucchini. Using both kinds of squash will keep this recipe more interesting and colorful, however, if you only have one kind, just use that.
- Paprika, Oregano, Thyme, Garlic Powder, Onion Powder, Salt, Black Pepper. These are all the spices you need to complete this dish. They will help turn something that is usually bland into a tasty meal. I get my spices in bulk from Azure.
- Cheese. This is optional but tastes wonderful when sprinkled over the top while baking. Mozzarella is particularly good but you can use another kind if that’s all you have on hand.
How to Make Summer Squash Bake a Meal
- Add in cooked sausage or another kind of meat as you are creating the layers for a heartier addition.
- Add in thin slices of potatoes for more fiber and to make this more filling.
- Serve with large chef salads.
Simple Summer Squash Bake
Make use of all of the summer squash that you have right now with this easy meal.
Ingredients
- 2 yellow summer squash medium size
- 2 zucchini medium size
- 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
- 1 cup shredded cheese optional
Instructions
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Preheat oven to 375 degrees. In a small bowl mix together dried spices until well blended. Set aside.
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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.
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Sprinkle each layer with 1/3 seasoning mix blend. Top each layer with 1 Tablespoon Water. (Add optional cheese if desired) Bake the casserole in the oven at 375 degrees for 20-25 minutes or until vegetables are tender.
More Squash Recipes
- Zucchini Bread
- Zucchini Cookies
- Zucchini Muffins
- Chocolate Chip Zucchini Bars
- Zucchini Brownies (or Gluten Free Zucchini Brownies)
- Zucchini Relish
- Zucchini Cakes
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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!
Merissa has been blogging about and living the simple life since 2009 and has internationally published 2 books on the topic. You can read about Merissa’s journey from penniless to freedom on the About Page. You can send her a message any time from the Contact Page.
This blog post for the Simple Summer Squash Bake was originally posted on Little House Living in August 2013. It has been updated as of August 2023.
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.
You might want to check out my video here on Preserving Summer Squash. I don’t shred it here, I cube it and use a process that does work to not get it mushy.
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!
This looks sooo yummy! I am always looking for things to do with my zucchini
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?
How often do you water and at what time of day? Maybe they are getting too much water and not a chance to dry off in the sun?
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.
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.
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.