Peg's Summer Squash Bake

Peg's Summer Squash Bake

18 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Recipe by  Peg

“An easy summer recipe that you are sure to enjoy! Feel free to doctor it up by adding chopped red pepper and/or alternating with zucchini as well.”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Lay the summer squash slices in a single layer in a 9x12-inch baking dish; dot with butter. Sprinkle the Parmesan cheese over the squash.
  3. Bake in the preheated oven until the squash is tender, bubbling, and golden yellow-brown, about 20 minutes.

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Reviews (18)

Rate This Recipe


I could die and go to heaven right now, having succumbed to culinary bliss. I used 'space ship' squash (small, yellow summer squash) and followed the recipe, but I added a few things. Following the advice of previous raters, I cooked mine for about 40 minutes. I added a drizzle of olive oil, sliced red pepper, fresh garlic, and a sprinkle of basil. Additionally, I had some green chille pepper from my garden that I diced and through in. The result was beyond delicious and so easy!



This was good. I added peppers and onions as suggested along with some rosemary, tossed the veggies in olive oil and omitted the butter. It took longer than the recommended time to cook, and I ended up raising the oven temperature to 450 to hurry it along, since the rest of my meal was ready and waiting.



This recipe is the best summer squash dish I have ever had! It is so easy and I just love it!

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Amount Per Serving (4 total)

  • Calories
  • 136 cal
  • 7%
  • Fat
  • 13.1 g
  • 20%
  • Carbs
  • 2.9 g
  • < 1%
  • Protein
  • 3 g
  • 6%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 160 mg
  • 6%

Based on a 2,000 calorie diet



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Summer Squash Puffs


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Yellow Squash Casserole