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Summer Squash Bake Recipe
Summer Squash Bake Recipe photo by Taste of Home

Summer Squash Bake Recipe

Publisher Photo
From Broken Arrow, Oklahoma, Gail Smrtic shares this colorful casserole that makes the most of fresh summer squash. A handful of chopped pecans adds a nutty crunch to the creamy side dish.
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 6 servings

Ingredients

  • 3 cups sliced yellow summer squash
  • 2 tablespoons water
  • 1/2 cup finely chopped green pepper
  • 1/2 cup finely chopped onion
  • 1/2 cup chopped pecans
  • 1/2 cup mayonnaise
  • 2/3 cup shredded cheddar cheese, divided
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 serving (1 each) equals 269 calories, 26 g fat (5 g saturated fat), 20 mg cholesterol, 374 mg sodium, 7 g carbohydrate, 3 g fiber, 4 g protein.

Directions

  1. Place squash and water in a 1-1/2-qt. microwave-safe bowl. Cover and microwave on high for 2-3 minutes or until crisp-tender; drain well. Stir in the green pepper, onion, pecans, mayonnaise, 1/3 cup of cheese, sugar, salt and pepper.
  2. Transfer to a lightly greased shallow 1-1/2-qt. baking dish. Cover and bake at 350° for 25 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes longer or until cheese is melted. Yield: 6 servings.
Originally published as Summer Squash Bake in Quick Cooking September/October 2000, p57

Nutritional Facts

1 serving (1 each) equals 269 calories, 26 g fat (5 g saturated fat), 20 mg cholesterol, 374 mg sodium, 7 g carbohydrate, 3 g fiber, 4 g protein.

Reviews for Summer Squash Bake

AVERAGE RATING
   (3)
RATING DISTRIBUTION
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MY REVIEW
Reviewed Aug. 28, 2014

"Really liked this recipe."

MY REVIEW
Reviewed Aug. 12, 2011

"This is a summer favorite of mine. I've made it for years and it always gets rave reviews from guests."

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