Squash Bake
A flavorful vegetable bake featuring tender squash, zucchini, tomato, and onion layered with basil and Parmesan, perfect as a healthy side or light vegetarian meal.
Ingredients
Instructions
- Layer the vegetables in a 1 3/4-quart casserole dish, starting with squash, then zucchini, tomatoes, and onion.
- Sprinkle with dried basil.
- Repeat the layering process.
- Spray the casserole dish with vegetable cooking spray.
- Melt margarine and pour over the layered vegetables.
- Sprinkle Parmesan cheese on top.
- Bake at 350°F for 25 to 30 minutes until done.
Tips & Substitutions
For a richer flavor, consider adding minced garlic or bell peppers to the vegetable layers. If you don't have Parmesan cheese, a mix of mozzarella and cheddar can also work well. You can substitute fresh basil for dried if available, using about three times the amount, as fresh herbs have a more intense flavor. This dish pairs nicely with a side of Fried Corn Patties for a balanced meal.
Serving Suggestions
Serve the squash bake warm as a delightful side dish alongside grilled chicken or fish for a complete meal. It also makes a great vegetarian main dish paired with a fresh salad. Consider serving it with a slice of crusty bread to soak up the delicious juices. For a refreshing dessert, follow this dish with a light Strawberry Frozen Dessert.
Storage & Reheating
Leftover squash bake can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply place it in an oven preheated to 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions for quicker reheating, but this may alter the texture slightly.
Nutrition & Diet Analysis (per serving)
Each serving of Squash Bake contains roughly 97 calories, with 5g protein, 11g carbohydrates, and 4g fat. It is a good source of vitamin C (12% of the Daily Value) and protein (10% 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 different vegetables in this recipe?
Absolutely! Feel free to mix in other vegetables like bell peppers, mushrooms, or even spinach, depending on what you have on hand. Just keep in mind that cooking times may vary slightly based on the moisture content of the vegetables you choose.
Is it possible to make this recipe ahead of time?
Yes, you can prepare the layered vegetables and store them in the refrigerator for up to 24 hours before baking. Just cover the dish tightly with plastic wrap or foil. When ready to bake, remove the cover and add the cheese before placing it in the oven.
Can I freeze the squash bake?
While it's best enjoyed fresh, you can freeze the squash bake before baking it. Cover tightly and freeze for up to two months. To cook, thaw overnight in the refrigerator and bake as directed, adding a few extra minutes if needed to ensure it's heated through.
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).