Italian Summer Squash Bake Recipe

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Italian Summer Squash Bake

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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4 to 6


10 Min


30 Min




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

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.
Transfer contents of skillet to baking dish. Crush the saltines and sprinkle on top of veggie mix. Top with vegan parmesan.
Bake for 20 to 30 minutes.

About this Recipe

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