Baked Zucchini and Summer Squash

This recipe for Baked Zucchini and Summer Squash is a terrific way to get vegetables into the most reluctant veggie eaters. We put this to the ultimate test – a friend who hates vegetables – and even she liked it. Those who actually like vegetables love this. And it can be mixed a day ahead and stored in the refrigerator until you’re ready to bake it.

  • 3 pounds zucchini or yellow squash or a combination of both
  • 1/2 cup (1 stick) butter, melted, divided
  • 1/2 cup chopped onion
  • 2 eggs, lightly beaten
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup fresh bread crumbs

Slice the squash. Boil or steam until tender. Drain, then mash. Preheat the oven to 375 degrees F.

In a mixing bowl, combine the squash with half the melted butter, the onion, eggs, sugar, salt, and pepper. Spoon into a 2-quart casserole dish. Combine the bread crumbs with the remaining butter and sprinkle over the squash. Bake for about 45 minutes and serve hot.

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