Baked Summer Squash
A comforting baked summer squash dish featuring tender squash, savory cheese, and a hint of paprika. Combining fresh vegetables with cheesy goodness, it’s perfect for a quick weeknight dinner or a light side, appealing to vegetable lovers and cheese fans alike.
Ingredients
Instructions
- Cook the diced squash in a small amount of salted water until barely tender.
- Combine the cooked squash with the chopped onion, diced toast, butter, salt, pepper, and paprika.
- Stir in the raw egg mixture.
- Place the mixture in a greased baking dish.
- Cover with grated sharp cheese.
- Bake in a moderate oven until the cheese is melted and the squash is quite hot.
Tips & Substitutions
For added flavor, consider sautéing the onion in the butter before mixing it with the other ingredients. If you don't have sharp cheese, any cheese that melts well can be used, such as mozzarella or cheddar. You can also substitute the toast with breadcrumbs for a different texture. This dish is a great way to use up any leftover vegetables.
Serving Suggestions
This Baked Summer Squash pairs beautifully with a light salad or grilled chicken for a complete meal. Serve it alongside French Toast Pancakes for a delightful brunch option. It can also be a side dish for barbecues or picnics. Garnish with fresh herbs for a pop of color and flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. You can also microwave individual portions for quick reheating, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Summer Squash contains roughly 109 calories, with 2g protein, 16g carbohydrates, and 5g fat. Note that it is relatively high in sodium, at 617mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen squash for this recipe?
While fresh squash is recommended for the best texture, you can use frozen squash. Just make sure to thaw and drain any excess moisture before using it in the recipe to avoid a soggy dish.
What can I substitute for the egg in this recipe?
For a vegan alternative, you can use a flax egg by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water; let it sit for 5 minutes until it thickens. Alternatively, you can use unsweetened applesauce, about 1/4 cup per egg.
How can I make this dish spicier?
To add some heat, consider mixing in diced jalapeños or a dash of cayenne pepper along with the paprika. You can also top the dish with a sprinkle of crushed red pepper flakes before baking for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).