Get ready to dive into a world of flavors with these 18 savory baked squash and zucchini recipes! As the seasons change, many of us turn to the comfort of warm, comforting dishes that showcase the best of what nature has to offer. Squash and zucchini are two of the most versatile ingredients in your pantry, and when paired together, they create a match made in culinary heaven.
In this article, we’ll take you on a journey through 18 delectable recipes that highlight the natural sweetness of squash and zucchini. From classic casserole to innovative twists like spiralized nests and crispy chips, there’s something for everyone. Whether you’re looking for a quick weeknight dinner or a show-stopping centerpiece for your next dinner party, we’ve got you covered.
Stay tuned as we reveal our top 18 savory baked squash and zucchini recipes, each one packed with flavor and guaranteed to become a new favorite in your household.
Cheesy Baked Squash and Zucchini Casserole
A creamy, comforting casserole that combines the sweetness of roasted squash and zucchini with the richness of melted cheddar cheese. Perfect for a cozy dinner or a crowd-pleasing side dish.
Ingredients:
– 1 medium-sized yellow squash, sliced
– 2 medium-sized zucchinis, sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/4 cup breadcrumbs
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss squash, zucchini, onion, and garlic with olive oil, salt, and pepper.
3. Spread the mixture on a baking sheet and roast for 20-25 minutes or until tender.
4. In a separate bowl, mix grated cheddar cheese and breadcrumbs.
5. In a greased 9×13-inch baking dish, arrange roasted squash mixture in an even layer. Top with cheese-breadcrumb mixture.
6. Bake for an additional 15-20 minutes or until golden brown and bubbly.
Cooking Time: 45-50 minutes
Herb-Roasted Squash and Zucchini Medley
This colorful medley of roasted squash and zucchini is a flavorful and nutritious side dish perfect for any occasion. With the addition of fresh herbs, it’s a delicious way to get your daily dose of veggies.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs), peeled and cubed
– 2 medium-sized zucchinis, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss together squash, zucchini, olive oil, garlic, rosemary, and thyme until well coated.
3. Season with salt and pepper to taste.
4. Spread the medley in a single layer on a baking sheet lined with parchment paper.
5. Roast for 25-30 minutes or until the vegetables are tender and caramelized.
Cooking Time: 25-30 minutes
Garlic Butter Baked Squash and Zucchini
Elevate your side dish game with this simple and flavorful recipe that combines the natural sweetness of squash and zucchini with the savory goodness of garlic butter. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 2 medium-sized butternut squash (about 1 lb total), peeled and cubed
– 2 medium-sized zucchinis, sliced into 1/4-inch thick rounds
– 6 tablespoons unsalted butter, softened
– 3 cloves garlic, minced
– Salt and pepper to taste
– Optional: chopped fresh parsley or thyme for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss squash cubes with 4 tablespoons of the softened butter, garlic, salt, and pepper until well coated.
3. Spread the squash mixture on a baking sheet lined with parchment paper in a single layer.
4. Place zucchini slices on a separate baking sheet, drizzle with remaining 2 tablespoons of butter, and season with salt and pepper to taste.
5. Bake both sheets for 25-30 minutes or until squash is tender and zucchini is caramelized.
6. Garnish with chopped herbs if desired. Serve hot.
Cooking Time: 25-30 minutes
Parmesan Crusted Baked Squash and Zucchini
This recipe brings together the natural sweetness of squash and zucchini with the savory flavor of parmesan cheese, creating a perfect side dish or snack.
Ingredients:
– 2 medium-sized yellow squash
– 2 medium-sized zucchinis
– 1/4 cup grated Parmesan cheese
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash and zucchinis in half lengthwise and place them on a baking sheet lined with parchment paper.
3. In a small bowl, mix together Parmesan cheese and olive oil.
4. Brush the mixture evenly onto the cut side of the squash and zucchinis.
5. Season with salt and pepper to taste.
6. Roast in the preheated oven for 30-40 minutes, or until tender and caramelized.
7. Garnish with chopped parsley, if desired.
Cooking Time: 30-40 minutes
Baked Squash and Zucchini Gratin
A creamy and flavorful side dish that’s perfect for a cozy evening meal. This gratin combines the natural sweetness of squash with the tender texture of zucchini, topped with a crispy cheese crust.
Ingredients:
– 1 medium-sized butternut squash, peeled and cubed
– 2 medium-sized zucchinis, sliced into 1/4-inch thick rounds
– 2 tablespoons unsalted butter
– 1/2 cup grated Parmesan cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss squash and zucchini with butter, salt, and pepper until evenly coated.
3. Transfer the mixture to a 9×13-inch baking dish.
4. Sprinkle Parmesan cheese over the top of the vegetables.
5. Pour heavy cream over the cheese, making sure all the vegetables are covered.
6. Bake for 35-40 minutes or until the squash is tender and the top is golden brown.
7. Garnish with chopped parsley if desired.
Cooking Time: 35-40 minutes
Spiralized Baked Squash and Zucchini Nests
Create a flavorful and healthy side dish with this spiralized baked squash and zucchini nest recipe. Perfect for a weeknight dinner or a special occasion, this dish is easy to make and packed with nutrients.
Ingredients:
– 2 medium-sized squashes (any variety), spiralized
– 1 medium-sized zucchini, spiralized
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper, to taste
– Grated Parmesan cheese, optional
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine spiralized squash and zucchini.
3. Add olive oil, chopped onion, and minced garlic. Toss to coat.
4. Season with salt and pepper to taste.
5. Transfer the mixture to a baking dish and shape into nests.
6. Bake for 25-30 minutes or until tender and lightly browned.
7. Sprinkle with Parmesan cheese (if using) and serve warm.
Cooking Time: 25-30 minutes
Baked Squash and Zucchini with Mozzarella
This simple yet flavorful recipe brings together the sweetness of squash and zucchini with the creaminess of mozzarella cheese. Perfect as a side dish or light lunch, it’s an easy and satisfying option for any meal.
Ingredients:
– 2 medium-sized squashes (yellow or acorn), cut into 1-inch cubes
– 2 medium-sized zucchinis, cut into 1-inch slices
– 8 oz mozzarella cheese, sliced
– 2 tbsp olive oil
– Salt and pepper to taste
– Optional: garlic powder, dried oregano, or other herbs of your choice
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss together squash and zucchini with olive oil, salt, and pepper until well coated.
3. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
4. Top the vegetables with sliced mozzarella cheese.
5. Bake for 25-30 minutes or until the cheese is melted and the vegetables are tender.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 25-30 minutes
Lemon Pepper Roasted Squash and Zucchini
Elevate your roasted vegetable game with this bright and flavorful recipe! This colorful medley of squash and zucchini is infused with the tangy zip of lemon pepper, making it a perfect side dish or light lunch.
Ingredients:
– 1 medium-sized butternut squash, peeled and cubed
– 2 medium-sized zucchinis, sliced
– 2 tablespoons olive oil
– 1 teaspoon lemon pepper
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss squash and zucchini with olive oil, lemon pepper, salt, and pepper on a baking sheet.
3. Roast for 25-30 minutes or until tender and lightly caramelized.
4. If using feta cheese, sprinkle on top during the last 5 minutes of roasting.
Cooking Time: 25-30 minutes
Baked Squash and Zucchini Fritters
These flavorful fritters are perfect for a quick weeknight dinner or as a side dish for your next BBQ. By baking instead of frying, you’ll get the same crispy exterior and tender interior without the extra oil.
Ingredients:
– 1 medium-sized squash (such as butternut or acorn), peeled and diced
– 2 medium zucchinis, grated
– 1/2 cup all-purpose flour
– 1/4 cup cornmeal
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, beaten
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine squash, zucchini, flour, cornmeal, salt, and pepper.
3. Beat in the egg until well combined.
4. Add the olive oil and mix until a thick batter forms.
5. Drop by tablespoonfuls onto a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Mediterranean-Style Baked Squash and Zucchini
This flavorful side dish combines the natural sweetness of squash and zucchini with the savory flavors of the Mediterranean. Perfect for a quick weeknight dinner or as a healthy addition to your next BBQ.
Ingredients:
– 1 medium-sized butternut squash, peeled and cubed
– 2 medium-sized zucchinis, sliced
– 2 cloves of garlic, minced
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1 tsp dried thyme
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss squash cubes with olive oil, garlic, oregano, thyme, salt, and pepper until coated.
3. Arrange squash on a baking sheet in a single layer.
4. Place zucchini slices on a separate baking sheet, drizzle with olive oil, and season with salt and pepper.
5. Bake squash for 30-40 minutes or until tender, flipping halfway through.
6. Remove squash from oven and top with feta cheese (if using). Return to oven for an additional 5-10 minutes or until cheese is melted and bubbly.
7. Serve warm alongside your favorite Mediterranean-inspired dishes.
Cooking Time: 45-50 minutes
Baked Squash and Zucchini with Pesto
This flavorful and nutritious side dish brings together the natural sweetness of roasted squash and zucchini, paired with the tangy creaminess of pesto. Perfect for a quick weeknight dinner or as a healthy addition to your meal prep routine.
Ingredients:
– 1 medium-sized yellow squash (such as crookneck or straightneck), sliced into 1/2-inch thick rounds
– 1 medium-sized zucchini, sliced into 1/2-inch thick rounds
– 2 tablespoons pesto
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: 1/4 cup grated Parmesan cheese (adds extra flavor)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss together the squash and zucchini slices with olive oil, salt, and pepper until evenly coated.
3. Spread the vegetable mixture in a single layer on a baking sheet lined with parchment paper.
4. Drizzle pesto over the vegetables, spreading it evenly to cover all surfaces.
5. Bake for 25-30 minutes, or until the squash and zucchini are tender and lightly caramelized.
6. Optional: Sprinkle Parmesan cheese over the top during the last 5 minutes of baking.
Cooking Time: 25-30 minutes
Crispy Baked Squash and Zucchini Chips
Transform your favorite summer squash into a crispy and delicious snack with this easy recipe. Perfect for healthy munching or as a side dish, these chips are sure to please.
Ingredients:
– 2 medium zucchinis, sliced into 1/8-inch thick rounds
– 1 medium yellow squash, sliced into 1/8-inch thick slices
– 2 tablespoons olive oil
– Salt, to taste
– Optional: garlic powder, paprika, or other seasonings of your choice
Instructions:
1. Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
2. Place the zucchini and squash slices on separate trays in a single layer, leaving some space between each chip for even cooking.
3. Drizzle the olive oil over the vegetables and sprinkle with salt. If desired, add your chosen seasonings.
4. Bake for 20-25 minutes or until the chips are crispy and golden brown, flipping halfway through the cooking time.
5. Remove from the oven and let cool slightly before serving.
Cooking Time: 20-25 minutes
Baked Squash and Zucchini Stuffed with Quinoa
This recipe combines the natural sweetness of roasted squash and zucchini with the nutty flavor of quinoa, making for a delicious and nutritious vegetarian main dish.
Ingredients:
– 2 medium-sized squash (such as acorn or butternut), peeled and cubed
– 2 medium-sized zucchinis, sliced into 1-inch thick rounds
– 1 cup cooked quinoa
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: feta cheese or other crumbled cheese for added flavor
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash and zucchini with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender.
3. In a bowl, combine cooked quinoa, chopped parsley, and minced garlic.
4. Stuff each squash piece and zucchini round with the quinoa mixture, dividing it evenly among the vegetables.
5. Serve hot, garnished with additional parsley if desired.
Cooking Time: 45-50 minutes
Balsamic Glazed Baked Squash and Zucchini
This recipe combines the natural sweetness of roasted squash and zucchini with the tangy flavor of balsamic glaze, creating a deliciously balanced side dish perfect for any meal.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs), peeled and cubed
– 2 medium-sized zucchinis, sliced
– 1/4 cup olive oil
– 2 tbsp balsamic vinegar
– 1 tsp honey
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss squash and zucchini with olive oil, salt, and pepper until evenly coated.
3. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes or until tender and lightly caramelized.
5. While the vegetables are roasting, whisk together balsamic vinegar and honey in a small bowl.
6. After the vegetables have roasted for 15 minutes, brush them with the balsamic glaze and continue to roast for an additional 5-10 minutes.
7. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Baked Squash and Zucchini with Breadcrumbs
This recipe is a great way to enjoy the flavors of summer squash and zucchini, baked to perfection with crispy breadcrumbs on top. Perfect as a side dish or even as a main course for a light lunch.
Ingredients:
– 2 medium-sized squash (any variety), peeled and cubed
– 2 medium-sized zucchinis, sliced
– 1/4 cup breadcrumbs
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: garlic powder, dried oregano, or other herbs of your choice
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss squash and zucchinis with olive oil, salt, and pepper until they are evenly coated.
3. Spread the vegetables in a single layer on a baking sheet.
4. Sprinkle breadcrumbs over the top of the vegetables.
5. Bake for 25-30 minutes or until the squash is tender and the breadcrumbs are golden brown.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 25-30 minutes
Rosemary and Thyme Roasted Squash and Zucchini
This recipe combines the natural sweetness of roasted squash and zucchini with the savory flavors of rosemary and thyme, making it a perfect side dish for any meal.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 2 medium-sized zucchinis
– 2 tbsp olive oil
– 2 sprigs of fresh rosemary, chopped
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the squash in half lengthwise and scoop out the seeds. Place it on a baking sheet.
3. Slice the zucchinis into 1/4-inch thick rounds and add them to the baking sheet with the squash.
4. Drizzle the olive oil over the vegetables and sprinkle with chopped rosemary, thyme, salt, and pepper.
5. Roast in the preheated oven for 30-40 minutes or until the squash is tender and caramelized.
Cooking Time: 30-40 minutes
Creamy Baked Squash and Zucchini Casserole
This comforting casserole combines the flavors of roasted squash and zucchini with a creamy bechamel sauce, perfect for a cozy dinner or brunch.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs), peeled and cubed
– 2 medium-sized zucchinis, sliced into 1/4-inch thick rounds
– 2 tablespoons unsalted butter
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated cheddar cheese (divided)
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss squash and zucchini with butter, onion, garlic, salt, and pepper until coated.
3. Spread the mixture in a 9×13-inch baking dish.
4. In a separate bowl, whisk together heavy cream and 1/2 cup cheddar cheese. Pour over the squash mixture.
5. Top with remaining cheddar cheese and thyme.
6. Bake for 35-40 minutes or until the casserole is golden brown and the squash is tender.
Cooking Time: 35-40 minutes
Baked Squash and Zucchini Ratatouille
This recipe combines the natural sweetness of squash with the summery flavors of zucchini, all wrapped up in a rich and satisfying ratatouille. Perfect for a cozy night in or as a side dish for your next gathering.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs), peeled and cubed
– 2 medium-sized zucchinis, sliced
– 2 cloves of garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss squash cubes with 2 tablespoons of olive oil, salt, and pepper until evenly coated.
3. Spread squash on a baking sheet lined with parchment paper and roast for 30-40 minutes or until tender.
4. In a separate pan, sauté zucchini slices with garlic and remaining 2 tablespoons of olive oil over medium heat for 5-7 minutes or until slightly caramelized.
5. Combine roasted squash and cooked zucchini in a serving dish. Season with salt and pepper to taste. Garnish with fresh basil leaves if desired.
Cooking Time: Approximately 45-50 minutes
Summary
Get ready to fall in love with these 18 mouth-watering baked squash and zucchini recipes! From classic casserole to Mediterranean-style dishes, there’s something for everyone. Try Cheesy Baked Squash and Zucchini Casserole or Garlic Butter Baked Squash and Zucchini for a comforting twist. Or, go for Herb-Roasted Squash and Zucchini Medley or Rosemary and Thyme Roasted Squash and Zucchini for a flavorful and aromatic side dish. With so many options to choose from, you’ll never get bored with squash and zucchini again!
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