Too Much Summer Squash in the Garden Baked Squash
Transform your garden bounty into a mouthwatering masterpiece with "Too Much Summer Squash in the Garden Baked Squash." This easy-to-make recipe celebrates the flavors of summer with tender layers of zucchini and yellow squash seasoned with garlic and thyme, then topped with a golden, cheesy breadcrumb crust. Perfectly baked until bubbly and crisp, this dish is a delightful way to use up an abundance of squash while offering a versatile side dish or light meal. Ready in just 45 minutes and featuring pantry staples like Parmesan, mozzarella, and panko, this comforting casserole will quickly become a seasonal favorite. Whether you're feeding a crowd or enjoying a cozy dinner at home, this recipe is a delicious way to embrace the flavors of summer.
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Recipe Information
Ingredients
- 6 medium summer squash (yellow squash or zucchini, or a mix)
- 2 tablespoons olive oil
- 3 units garlic cloves, minced
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 0.5 cup panko breadcrumbs
- 2 tablespoons butter, melted
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with olive oil or cooking spray.
Wash and thinly slice the summer squash into 1/4-inch rounds. Place the slices in a large mixing bowl.
Drizzle the olive oil over the squash slices, then add the minced garlic, fresh thyme leaves, salt, and black pepper. Toss everything together until the squash is evenly coated.
Spread the seasoned squash slices evenly in the prepared baking dish, overlapping them slightly to create layers.
In a small bowl, mix together the grated Parmesan cheese, shredded mozzarella cheese, and panko breadcrumbs.
Sprinkle the cheese and breadcrumb mixture evenly over the layered squash.
Drizzle the melted butter over the top to help the breadcrumbs brown and crisp up during baking.
Bake in the preheated oven for 25-30 minutes, or until the squash is tender, the cheese is melted, and the top is golden brown.
Let the baked squash cool slightly before serving. Enjoy it as a side dish or pair it with a fresh salad for a light summer meal.
Nutrition Facts
Calories |
1288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.1 g | 116% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 4001 mg | 174% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 26.0 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1482 mg | 114% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2772 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
