Italian Summer Squash Bake Recipe

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Italian Summer Squash Bake

Anita White

By
@Anita_White

I came up with this recipe one night when my husband was on his way home and I realized that I hadn't cooked any dinner. My daughter and I had eaten PB&J from the blueberry jam I had made the day before. I knew he wouldn't want a sandwich so I started digging in the fridge and pantry. I was expecting a grimace from my picky eater when he sat down to eat. Boy was I happy when he gave me a smile and a thumbs up! He took leftovers to work the next day, and coworkers were begging him for the recipe. I had to remember what I did because I hadn't written anything down!


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Comments:

Serves:

4 to 6

Prep:

10 Min

Cook:

30 Min

Method:

Bake

Ingredients

1 medium
zucchini, diced or sliced
2 medium
yellow squash, diced or sliced
1 can(s)
petite diced tomatoes (or some fresh tomatoes if you have some, just cut them up)
1/2 to 3/4 c
vegetable broth (may need more to keep veggies from sticking to pan)
1 to 2 Tbsp
italian seasoning (season to taste)
1/4 tsp
garlic powder
2 Tbsp
nutritional yeast
1/2 pkg
saltine crackers (half of one sleeve)
3 to 4 Tbsp
vegan parmesan flavored cheese alternative
1/2 medium
onion, chopped

Directions Step-By-Step

1
Preheat oven to 350. Spray a 2 quart oven-proof baking dish with nonstick spray. Heat vegetable broth, squash, zucchini, and onion in a skillet on the stove until almost tender. Add tomatoes and seasonings and heat through.
2
Transfer contents of skillet to baking dish. Crush the saltines and sprinkle on top of veggie mix. Top with vegan parmesan.
3
Bake for 20 to 30 minutes.

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy