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.