Summer Squash Bake Recipe

Name: Summer Squash Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 -7 cups zucchini (shredded or chopped) or 6 -7 cups yellow squash (shredded or chopped); 1 small onion, minced; 10 12 ounces condensed cream soup; 1 cup plain yogurt; 1 cup carrot, shredded; 2 tablespoons fresh oregano, chopped; 1 cup cooked chicken, diced; 1 cup cheese, shredded; ¼ cup butter or ¼ cup margarine; 2 -3 cups herbed croutons or 2 -3 cups seasoned stuffing mix

Servings: persons

1
In a pot or dish, combine squash and onion with enough water to cover.
2
Cook or microwave until tender, 3-4 minutes (shredded zucchini may be used without cooking).
3
Drain and set aside.
4
Mix condensed cream soup, yogurt and carrot together in a separate bowl.
5
Add oregano, chicken and cheese and mix thoroughly.
6
Stir into squash mixture.
7
Mix together butter and croutons in a separate bowl.
8
Put half on the bottom of a 9 x 13 inch (3.5 L) baking pan or a deep casserole dish.
9
Add the squash mixture and top with remaining croutons.
10
Bake at 350 F (180 C) for 30 minutes.

1288

kcal

Calories

115

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 6 -7 cups zucchini (shredded or chopped) or 6 -7 cups yellow squash (shredded or chopped), 1 small onion, minced, 10 12 ounces condensed cream soup, 1 cup plain yogurt, and more.

Yes, Summer Squash Bake falls under the Soups & Stews 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.

That's it — enjoy your meal!

Summer Squash Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions