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!

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!

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!

Yellow Squash on a Table

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.

Easy Salad Dressing Recipes

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.

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Simple Summer Squash Bake

Make use of all of the summer squash that you have right now with this easy meal.

Course Main Course
Cuisine American
Keyword Summer Squash Bake
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 people
Calories 63 kcal
Creator Merissa

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

  1. Preheat oven to 375 degrees. In a small bowl mix together dried spices until well blended. Set aside.
  2. 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.

  3. 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.

Nutrition Facts
Simple Summer Squash Bake
Amount Per Serving
Calories 63 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 11mg4%
Sodium 384mg17%
Potassium 288mg8%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 3g3%
Protein 4g8%
Vitamin A 431IU9%
Vitamin C 18mg22%
Calcium 94mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

Simple Summer Squash Bake

More Squash Recipes

Did you make this recipe and enjoy it? Be sure to leave a star rating on the recipe card and share it with your friends on Facebook, Twitter, Instagram, Pinterest, and through Email using the sharing buttons below.

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!


Me and Kady

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.

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9 Comments

  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.