Baked Summer Squash


Zucchini is a summer signal. Growing up in Ohio, we typically did not eat zucchini until summer was in full swing. Here in North Carolina, the growing season gets off to a faster start, so I have already picked up some zucchini and yellow squash at the farmer’s market.

This simple recipe for a baked summer squash dish came my way courtesy of my friend Cindy. She brought this dish to a get together once, and the circles of green zucchini and yellow summer squash looked so nice layered in a white baking dish that I never forgot about it.



I wrote the recipe below as a guide; I can say with certainty I strayed from the measurements, seasoning the vegetables with salt and pepper to taste and topping the layers with a lot of Parmesan cheese.

I also topped my dishes with the grated Parmesan rather than slices of mozzarella or fontina. It is a forgiving recipe, so make it your own. Enjoy!


Baked Summer Squash

Baked Summer Squash
  • ½ pound zucchini, cut into ¼ inch slices
  • ½ pound yellow squash, cut ¼ inch slices
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 ounces sliced fontina or mozzarella cheese
  • parsley (optional)
  1. Lightly coat a 9 x 13 baking dish or a cast iron skillet with oil.
  2. Place a layer of the vegetables across the dish, then sprinkle with salt, pepper, and grated Parmesan cheese.
  3. Continue layering like this until all of the vegetables are used.
  4. Bake at 350 degrees F for 25 minutes.
  5. Slide the dish out of the oven and place the remaining cheese slices over the vegetables.
  6. Bake for an additional 5-8 minutes.
  7. Garnish with chopped parsley if desired.



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