Thursday, September 13, 2012

Southern Baked Yellow Squash and Zucchini

In an effort to use up the amazing amounts of squash and zucchini I have growing in the garden, I cam across this recipe at I forgot to take a pic of the finished results, but mine looked similar to the image at all recipes. I did change their recipe and added the zucchini and Italian breadcrumbs instead of plain. I thought it tasted good. Scott said he'd eat it again.


  • 1-1/2 pounds yellow summer squash and green zucchini, cut into 1-inch cubes
  • 1/2 cup dry Italian bread crumbs
  • 1/2 cup chopped onion
  • 2 eggs
  • 1/4 cup butter, melted
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup butter, melted
  • 1/4 cup dry Italian bread crumbs


  1. Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
  2. Place the squash and zucchini in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish. Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter.
  3. Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.

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