Scalloped Squash Bake Recipe

Name: Scalloped Squash Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2 lbs. zucchini or yellow squash; 1/4 c. water; 1/2 c. chopped onion; 1 clove garlic, chopped; 3 oz. can Durkee onions; 2 1/2 Tbsp. flour; 2 1/2 Tbsp. butter; 3 chicken bouillon cubes; 1 c. milk; 1/2 tsp. oregano; 3/4 c. shredded Cheddar cheese

Servings: persons

2 lbs. zucchini or yellow squash
1/4 c. water
1/2 c. chopped onion
1 clove garlic, chopped
3 oz. can Durkee onions
2 1/2 Tbsp. flour
2 1/2 Tbsp. butter
3 chicken bouillon cubes
1 c. milk
1/2 tsp. oregano
3/4 c. shredded Cheddar cheese

1
Cook squash in 1/4 cup water until tender.
2
Drain well.
3
In medium pan, cook onion and garlic in butter until tender.
4
Stir in flour and pepper.
5
Gradually stir in milk, bouillon, and oregano. Cook until thickened.
6
Remove from heat and add 1/2 of the grated cheese.
7
Combine with zucchini and pour into greased casserole dish.
8
Bake at 350u00b0 for 25 minutes.
9
Top with remaining cheese and onion rings and return to oven for 3 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lbs. zucchini or yellow squash, 1/4 c. water, 1/2 c. chopped onion, 1 clove garlic, chopped, and more.

Yes, Scalloped Squash Bake falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scalloped Squash Bake

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