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Broccoli Squash Bake

 Broccoli Squash Bake
My grandmother made this when she cooked for our farmhands years ago. I've cut her recipe down to serve fewer people. I like to make this side dish when my garden is bursting with fresh vegetables and into the fall, when the colors and taste blend into the season. -Mildred Sherrer, Bay City , Texas
2-4 ServingsPrep/Total Time: 30 min.


  • 2 cups fresh broccoli florets
  • 3 tablespoons butter
  • 2 cups sliced yellow summer squash
  • 1 egg
  • 1/2 cup shredded Swiss cheese
  • 1/4 cup milk
  • 1/4 teaspoon ground mustard
  • Dash cayenne pepper
  • 2 tablespoons grated Parmesan cheese


  • In a large skillet, stir-fry broccoli in butter for 3 minutes. Add
  • squash. Cook 3 minutes longer or until the vegetables are
  • crisp-tender. Transfer to a greased 1-qt. baking dish. In a small
  • bowl, combine the egg, Swiss cheese, milk, mustard and cayenne. Pour
  • over vegetables. Sprinkle with Parmesan Cheese. Bake, uncovered, at
  • 350° for 15-20 minutes or until set. Yield: 2-4 servings.
Nutritional Facts: 1 serving (1 each) equals 189 calories, 15 g fat (9 g saturated fat), 93 mg cholesterol, 203 mg sodium, 6 g carbohydrate, 2 g fiber, 9 g protein.