Real Recipes From Real Home Cooks ®

italian summer squash bake

★★★★★ 1
a recipe by
Anita White
Cedar Bluff, AL

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!

★★★★★ 1
serves 4 to 6
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For italian summer squash bake

  • 1 md
    zucchini, diced or sliced
  • 2 md
    yellow squash, diced or sliced
  • 1 can
    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 md
    onion, chopped

How To Make italian summer squash bake

  • 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.