Summer Squash Bake

Summer Squash Bake is a spicy little dish that is a fantastic way to use up some of those squash that are over-flowing in your summer gardens right now. It also makes a perfect side dish at your next BBQ!

Summer Squash Bake
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Servings Prep Time
8-10 people 15 minutes
Cook Time
1 hour
Servings Prep Time
8-10 people 15 minutes
Cook Time
1 hour
Summer Squash Bake
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Servings Prep Time
8-10 people 15 minutes
Cook Time
1 hour
Servings Prep Time
8-10 people 15 minutes
Cook Time
1 hour
Ingredients
Servings: people
Units:
Instructions
  1. Prepare a 9"x13" glass casserole dish with non-stick spray.
  2. Thinly slice squash and onions then place in casserole dish. Coat veggies lightly with extra virgin olive oil, salt & pepper. Add green chiles and pepper jack cheese. Stir until mixed.
  3. In a separate bowl, lightly whisk eggs and milk. Pour over the veggies evenly. Gently press squash down with fork.
  4. Sprinkle the crushed bread crumbs over the squash mixture. Cover with aluminum foil and bake in a 350 degree oven for 1 hour. Uncover and continue baking for an additional 15 minutes until the top is browned.
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Zucchini Bread

This Zucchini Bread recipe is to die for, Y’all!  You can make a sweet bread out of basically anything and it will be delicious and this Zucchini Bread is no exception. Perfect to bake on a cold rainy day. The house will smell so good! Yum!

Zucchini Bread
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Servings Prep Time
2 standard loaves 10 minutes
Cook Time
1 hour
Servings Prep Time
2 standard loaves 10 minutes
Cook Time
1 hour
Zucchini Bread
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Servings Prep Time
2 standard loaves 10 minutes
Cook Time
1 hour
Servings Prep Time
2 standard loaves 10 minutes
Cook Time
1 hour
Ingredients
Servings: standard loaves
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Shred the zucchini using a food processor and the grating disk attachment. Set to the side.
  3. In a large bowl, combine the dry ingredients: flour, salt, nutmeg, baking soda, and cinnamon.
  4. In separate bowl, combine the wet ingredients: oil, eggs, water, shredded zucchini, lemon juice and sugar.
  5. Mix wet ingredients with the dry and fold in walnuts.
  6. Spray two standard loaf pans with non-stick spray (we used coconut spray). Bake for 1 hour until toothpick comes out clean.
Recipe Notes

Alternatively, this original recipe will also bake 5 mini loaves. Cooking time would be 45 minutes.

If double the recipe, do NOT double the sugar. Makes it too sweet.

When doubling the recipe, the yield was 2 regular standard loaves and 48 mini muffins. Cooking time for the mini muffins will vary, approximately 15 minutes per batch.

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