• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
    • Breakfasts
    • Appetizers
    • Soups
    • Main Dishes
    • Side Dishes
    • Lunches
    • Air Fryer Recipes
    • Salads
    • Sandwiches
    • Breads
    • Cookies-Bars
    • Desserts
    • Holidays
  • Top 10 Recipes
  • Kid’s Recipes
  • Freebies
  • FDA
  • Meet Carole

My Kitchen Escapades

menu icon
go to homepage
  • Recipe Index
    • Breakfasts
    • Appetizers
    • Soups
    • Main Dishes
    • Side Dishes
    • Lunches
    • Air Fryer Recipes
    • Salads
    • Sandwiches
    • Breads
    • Cookies-Bars
    • Desserts
    • Holidays
  • Top 10 Recipes
  • Kid’s Recipes
  • Freebies
  • FDA
  • Meet Carole
search icon
Homepage link
  • Recipe Index
    • Breakfasts
    • Appetizers
    • Soups
    • Main Dishes
    • Side Dishes
    • Lunches
    • Air Fryer Recipes
    • Salads
    • Sandwiches
    • Breads
    • Cookies-Bars
    • Desserts
    • Holidays
  • Top 10 Recipes
  • Kid’s Recipes
  • Freebies
  • FDA
  • Meet Carole
×
Home » Side Dishes

Published: Nov 15, 2022 · Updated: Nov 15, 2022 by Carole Jones · 74 Comments

Zucchini Bake with Feta and Parmesan

Jump to Recipe·Print Recipe
4.3K
Shares

A zucchini bake brings together fresh zucchini and yellow squash in this gorgeous side dish loaded with feta and parmesan cheese. One of my favorite healthy zucchini recipes because it checks a lot of important boxes: low-carb, gluten-free, and vegetarian not to mention kid friendly! When your home garden or your local farmer’s market is overflowing with zucchini is the perfect time to whip out this killer baked zucchini and yellow squash recipe. I love easy zucchini recipes and you are going to be surprised to see what the sauce ingredients are…

zucchini bake

Why I Love This Zucchini Bake Recipe

Like every other mom in the world, I am constantly trying to find delicious ways to get more vegetables into my kid’s diet. And in ways that won’t cause tears, from either them or me. This is one of those recipes. 

I love this stuff! And I would not lie to you about my kids loving it too. It is packed with two yummy cheeses and lots of garlic. I served it as a main dish, but it would also make a great side with some grilled protein and hot bread. I make this parmesan zucchini bake a lot when a lot of fresh squash from my garden every summer. 

The Story Behind the Recipe

The day I created this zucchini bake recipe, we learned how life changes too quickly. You see, my baby girl is about to begin her Senior year in high school. Unfortunately, this also means she will be 1300 miles away from her home. She has decided to spend her senior year in Washington DC.

It’s taken me a couple of weeks before I could talk about it without breaking down into tears. Don’t get me wrong. I am completely thrilled for her and this opportunity. I also feel completely ripped off! It is hard because I still had one more year before our family would change forever. Now I just have a few days.

Then again, I can also think of a few items to add to my “Pros” side of this chart:

  1. My amount of laundry will be reduced by 1/3. You would think it would only be ⅛ since there are 8 of us in our family, but anyone with a teenage daughter understands completely.
  2. When I go to grab my favorite shirt or necklace or pair of shoes, they will be there. What a concept.
  3. Her bedroom door in my home will no longer be closed and locked when we are entertaining. Due to the completely embarrassing/devastating nature of its contents, that bedroom would scar our friends forever if they were to witness what was behind that door.

All things considered Goose, it has been an amazing 17 years and 8 months. You make me proud.

zucchini bake

What is a Zucchini Bake?

A zucchini bake is a healthy side dish recipe that layers fresh zucchini squash in with sauce made with Parmesan and feta cheese. You can also serve it as a main dish for a vegetarian menu. It is often made with a combination of both zucchini and yellow summer squash but can certainly be made with just one or the other with the same result. 

Zucchini Bake Ingredients

The ingredient list on this zucchini bake is simple and straightforward, which is why it is so delicious. The best-tasting recipes always include fresh, whole-food ingredients and this is one of them!

  • Fresh zucchini or yellow summer squash, or a mixture of both
  • Canola oil
  • Fresh garlic
  • Dried thyme
  • Eggs
  • Sour cream
  • Feta cheese
  • Fresh Parmesan cheese
  • Lemon juice
  • Kosher salt
  • Black pepper
sliced zucchini and summer squash in a white casserole dish

How to Make Zucchini Bake

Most of the time this recipe requires is inside the oven, which is why it is one of my favorite side dish recipes. 10 minutes of prep and then you get to walk away while it bakes.

Time needed: 55 minutes

How to Make Zucchini Bake

  1. Prepare the oven and the baking dish

    It’s important to have the oven preheated and the baking dish greased.

  2. Prepare the fresh zucchini

    Slice the squash and quickly sauteé them in a skillet to remove some of the moisture before it goes into the casserole dish. This keeps the finished zucchini bake from getting soupy.

  3. Create the feta and Parmesan sauce

    Beat together the eggs, sour cream, cheeses, and seasonings in a bowl. Pour the sauce over the zucchini.

  4. Bake in the oven

    The dish will be hot and bubbly when finished and the sauce will be set. Serve while it is hot.

Zucchini FAQs

How do you roast zucchini without it getting mushy?

Roasted zucchini that is still firm on the inside is accomplished by roasting it for a short period of time at a very hot temperature. If you use a low temperature, it will only steam and get mushy. Your oven should be at least 450 degrees when the zucchini goes in, but closer to 500 is even better. Roast it just long enough to cook and gain some color on the outside then pull it out so the inside doesn’t turn mushy.

What can I do with a ton of zucchini?

If you have an abundance of zucchini that you want to save for later use, try shredding it and freezing it in 1-cup increments. You can use it in baked goods, soups, stews, stir fry, and vegetable bakes. If your zucchini is coming from your garden, be sure to pick those squashes before they get big and bitter. You want to harvest them when they are about 2 inches in diameter and about 8-10 inches.

zucchini bake

Recipe FAQs

Can I make zucchini bake ahead of time?

Yes, you can make this zucchini bake ahead of time and store it either in the fridge for 3-5 days or in the freezer for 3 months. To keep your dishes from getting stuck in the fridge or freezer, I would make them in a quality disposable pan. To reheat, I would do so in the microwave, one piece at a time. If you use the oven, it will dry out the zucchini bake by the time the center gets hot.

Can I substitute yogurt for the sour cream?

Yes, as long as you use plain Greek yogurt, that substitution will work quite nicely. The end result will have a bit more tang than the original recipe but it will still be delicious and the texture will be the same. 

What other cheese besides feta can I use?

The options are honestly quite endless. If you want a result similar to feta, try using goat cheese, queso fresco, halloumi, or cotja cheese. If you are looking for a bit different, blue cheese, ricotta, cottage cheese, sharp cheddar, or Swiss cheese would be delicious.

My zucchini bake turned out soupy. What did I do wrong?

First, if a recipe “goes wrong,” first double-check you had the measurements correct. That is usually where most mistakes happen. Second, place to check is the oven temperature. Did you use the correct temperature of 375 degrees and are you sure your oven is calibrated correctly? 


If those are all correct, you might need to cook the zucchini a bit more in Step 2. Because zucchini naturally has a lot of water, it’s important to remove some of that moisture before it goes into the casserole dish or the zucchini bake will end up soupy.

Zucchini Bake Recipe Variations

Being a home cook provides endless opportunities to experiment with recipes, personalizing them to your tastes and creativity. Any of the following variations would be great spin-offs of this zucchini bake recipe.

  1. Add spice with a bit of sriracha or tabasco sauce in with the egg mixture, or a couple shakes of red pepper flakes would also work well for adding some spice.
  2. Try different cheeses for a variety of flavor profiles. You want to use cheeses that have a more robust flavor and are also on the dryer side. Blue cheese, Swiss, goat cheese, and a sharp cheddar would all be delicious.
  3. Add protein with some cooked bacon or Italian sausage would add another level of flavor to this zucchini bake. 

Looking For More Amazing Side Dish Recipes?

If this zucchini bake was exactly what you love about side dish recipes, you’ll love each and every one of these recipes as well! Grab them now so you don’t miss out.

air fryer brussel sprouts
Air Fryer Brussel Sprouts
Roasted Butternut Squash Gratin Recipe
Roasted Butternut Squash Gratin
Garlic Parmesan Spaghetti Squash

Craving more than breakfast? Subscribe to My Kitchen Escapades to get new recipes delivered straight to your inbox! You can also stay in touch on TikTok, Instagram, Facebook, Pinterest,  and YouTube for all the latest updates!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
zucchini bake

Zucchini Bake with Feta and Parmesan

5 from 1 review

Print Recipe
Pin Recipe

Baked zucchini and yellow squash recipes that is super yummy with feta and parmesan cheese!

  • Total Time: 55 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 6–7 medium zucchini or yellow summer squash
  • 2 Tb canola oil
  • 2 Tb minced garlic
  • 2 tsp dried thyme
  • 4 eggs
  • 2/3 C light sour cream
  • 1 C crumbled feta cheese
  • 1/2 C fresh parmesan cheese
  • 2 Tb lemon juice
  • kosher salt and pepper

Instructions

  1.  Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray.
  2. Slice the squash into 1/4″ slices.  If they are larger squash, cut them down the middle before slicing. Heat the oil in a large non-stick frying pan.  Add the squash, garlic and thyme.  Saute and stir just until the squash is starting to soften slightly.  Don’t cook too long or it will be mushy after it bakes in the oven. Remove from the heat.
  3. Beat together the eggs, sour cream, cheeses and lemon juice in a medium sized bowl.  Place half of the squash into the bottom of the casserole.  Sprinkle on some salt and pepper (remember the cheeses are salty!) then spread 1/2 of the egg mixture over the top.  Repeat with remaining squash and egg mixture.
  4. Bake for 40-45 minutes, until the mixture is bubbling and slightly set.  Serve hot.
  • Author: Carole Jones
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Baked
  • Cuisine: Italian

Nutrition

  • Serving Size: 1/8 th
  • Calories: 200
  • Sugar: 6 g
  • Sodium: 341 mg
  • Fat: 13 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 2 g
  • Protein: 10 g
  • Cholesterol: 122 mg

Keywords: zucchini bake

Did you make this recipe?

Tag @thecarolejones on Instagram and hashtag it #mykitchenescapades


4.3K
Shares
4.3K
Shares

Categories: Side Dishes Tags: Gluten Free, Low-Carb, Squash, Vegetables, Zucchini

Filed Under: Side Dishes
74 Comments

About Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Reader Interactions

Comments

  1. Stacy of KSW says

    July 21, 2012 at 11:39 pm

    oh my goodness, my heart is going out to you. I can only imagine how losing her one year early would feel. I’m glad you’re finding positives and able to start talking about it. Hopefully you’ll get at least one vacation tp DC too?

    Reply
  2. Erin says

    July 22, 2012 at 4:45 am

    This looks like heaven in a pan! Oh my. I would eat it for breakfast! Good luck to your daughter (and you too.)

    Reply
  3. femickita says

    July 22, 2012 at 11:01 pm

    I didn’t have feta in my fridge but did have some crumbled Gorgonzola. It is in my oven now and I cannot wait to dig in

    Reply
  4. Nina says

    July 22, 2012 at 11:36 pm

    Comfort food! Best of luck to your daughter. Can I just ask (pedantic me) what size dish do you use for this recipe? Thanks! 🙂

    Reply
  5. Carole says

    July 22, 2012 at 11:40 pm

    Nina:

    I had an oblong dish, but a normal 9 x 13 dish would work perfectly.

    Reply
  6. Kalyn Denny says

    July 23, 2012 at 5:11 pm

    Your version looks great; so glad you enjoyed it!

    Reply
  7. laurakshad says

    July 24, 2012 at 1:47 am

    You are a kitchen godess. I am absolutely amazed at how light and fluffy yet completely satisfying and filling this is!!!! I only used 5 squash ( so I can grill the rest tomorrow ) and three eggs. You’re amazing.

    Reply
  8. Kaci Thompson says

    July 25, 2012 at 1:12 am

    This looks and sounds amazing! Can’t wait to try it! I just found your site but im pretty excited already for some of these recipes!

    Reply
  9. Kelley says

    July 25, 2012 at 5:47 am

    Great recipe! I sprinkled some bread crumbs on top. Yum yum!

    Reply
  10. Kelly Marie says

    July 31, 2012 at 2:00 am

    I just made a smaller version of this for myself and it looks amazing! Blessings and congrats to you and your daughter! I just graduated college and moved from Wisconsin to Florida, and it’s killing my mom, but we always seem to come to together under family and good food. Thanks for sharing! I’ll be passing this along to my mom!

    Reply
  11. Grace says

    August 09, 2012 at 6:17 pm

    This looks fantastic. I have all ingredients except sour cream, do you think you could sub plain greek yogurt for the sour cream?

    Reply
    • Marian says

      December 12, 2021 at 9:54 am

      I made it with plain Greak Yogurt and it was delicious!

      Reply
  12. Carole says

    August 09, 2012 at 8:16 pm

    Grace: I’m sure Greek yogurt would be a fine substitute. I often exchange the two depending on what I have in the fridge.

    Reply
  13. Anonymous says

    August 13, 2012 at 2:34 am

    This is a fabulous dish!!!

    Reply
  14. Chris Brown says

    August 15, 2012 at 2:37 am

    printing this now .. can’t wait to try it! 🙂

    Reply
  15. Unknown says

    August 18, 2012 at 7:14 pm

    Can you get it into the casserole dish and pop it into the fridge and bake the next day?

    Reply
    • Carole says

      August 18, 2012 at 8:08 pm

      I would think so

      Reply
  16. Carla says

    August 23, 2012 at 6:21 pm

    Yummy! I’m eating this right now! My 5 yo even said it was good! Could have knocked me over with a feather!

    Reply
  17. Courtney says

    August 23, 2012 at 11:00 pm

    I tried this zucchini bake, and it was delicious! Thanks!

    Reply
  18. Sue Ann Russo says

    September 03, 2012 at 7:14 pm

    Trying this tonight and I can’t wait. It looks so yummy. Good luck to your daughter as well and you too. Now you have a place to visit!

    Reply
  19. tarapics says

    November 07, 2012 at 11:22 pm

    This looks great, but I don’t care for Feta. Has anyone tried it with just leaving the Feta out? Does it still come out ok?

    Reply
  20. Callie says

    December 03, 2012 at 2:02 am

    Does any one have an alternative cheese instead of using Feta?

    Reply
  21. Kathy Hoover says

    December 10, 2012 at 8:47 pm

    About what size is the casserole dish? Would a 9 x 13 pan work as well?

    Reply
  22. Jennifer says

    December 13, 2012 at 1:14 pm

    Looks fabulous — Have you tried it with goat cheese & parm instead of Feta?? I am not a big feta fan.

    Reply
  23. Janet says

    December 14, 2012 at 5:11 pm

    if you just really HATE Feta, you could probably substitute ricotta as it has a similar texture and melting capability. since the recipe calls for a full cup, I’m not sure completely leaving it out wouldn’t adversely affect the outcome.

    Reply
  24. Anonymous says

    December 26, 2012 at 10:43 pm

    U had me at zucchini and feta 🙂 words cannot describe how delicious this is! My family of 5 were over the moon!!! Even my 11 year old boy had…4 servings and he is my toughest critic!! Thank u for the recipe!!!

    Reply
  25. Mother Rimmy says

    January 05, 2013 at 2:55 pm

    She is a darling girl! I don’t blame you for being sad to see her off on an adventure. Having had both my children go off to college at the same time, I completely understand how much you’ll miss her. Lovely zucchini recipe. Perfect for the abundance of zucchini I have during the summer.

    Reply
  26. Aggie says

    January 06, 2013 at 7:48 pm

    This looks amazing! I just found it on Pinterest and can’t wait to make it.

    Reply
  27. Tiffany Mena-ramos says

    February 04, 2013 at 10:41 pm

    What’s the serving size?

    Reply
  28. Carole says

    February 04, 2013 at 11:17 pm

    I used an oval casserole dish, but a standard 9 x 13 glass pan would work well.

    Reply
  29. Anonymous says

    February 27, 2013 at 2:47 pm

    OMG I DONT KNOW WHAT I DID WRONG….I ADDED EVERYTHING AND IT WAS NOT LIKE THE PIC……IT BROKE APART INTO SCRAMBLED PIECES OF CHEESE IT WAS NOT CREAMY OR BUBBLY AT ALL I USED FRESH PARM SHREDDED SHOUOLD I HAVE USE GRATED? …..HELP

    Reply
  30. Carole says

    February 27, 2013 at 3:37 pm

    First off, calm down :). Secondly, I think it might have cooked on too high of a temperature. You might want to buy an oven thermometer for a couple bucks and be sure your oven is baking at the temp it is set at.

    Reply
  31. Anonymous says

    February 27, 2013 at 4:17 pm

    714 3636ok wellmy oven temp is good used temp sun on spoon roast is it supposed to be creammy? cause it wasnt it reminded me of scrambled eggs in my zuchini

    Reply
  32. Anonymous says

    March 02, 2013 at 11:57 pm

    Can I prepare it and refrigerate it a day before I bake it?

    Reply
  33. Anonymous says

    March 20, 2013 at 10:22 pm

    I have made this several times. It is SO good!
    Don’t delete the post. I’d be lost without this recipe!
    🙂

    Reply
  34. Anonymous says

    April 11, 2013 at 1:14 pm

    Does this freeze and reheat well?

    Reply
  35. ThisbeWhitney says

    April 17, 2013 at 1:22 am

    I liked the taste of this, but it also came out scrambled, and I even set the temperature down about 20 degrees. Don’t get me wrong; I’m still gonna eat all of it, but maybe next time, I’ll try less eggs and more of something else 🙂

    Reply
  36. maria says

    April 28, 2013 at 4:17 pm

    Must try this recipe at the end of the summer. Looks delicious.

    Reply
  37. Emily says

    June 03, 2013 at 11:01 pm

    Just tried this out, and like some other commenters, it came out looking a little scrambled. However, the general consensus was that it didn’t taste scrambled. I think the cheese (I used ricotta salata instead of feta) absorbed the egg mixture. The taste was great though!

    And, for those who don’t like feta, the ricotta salata is a great substitute.

    Reply
  38. Jill Welch says

    July 14, 2013 at 10:22 pm

    We liked this. I halved it & used one egg, I think it appears “scrambled” because that is just how the feta melts. I think you can make any veggie tast good with this oncoction, we couldn’t taste th zucchini.

    Reply
  39. Jan says

    July 22, 2013 at 3:09 am

    This is one of my favorite side dishes now. It’s always a hit when I take it someplace. I love the left overs for breakfast if I’m lucky enough to have leftovers!

    Reply
  40. Jan says

    July 22, 2013 at 3:14 am

    This is one of my favorite side dishes now. It’s always a hit when I take it someplace. I love the left overs for breakfast if I’m lucky enough to have leftovers!

    Reply
  41. Anonymous says

    July 25, 2013 at 7:52 pm

    I love your recipe for the pork carnitas. With my Puerto Rican background, one of the main dishes for special occasions is Roast Pork which we call “Pernir”, so I am a fan of different ways you can cook pork. I love your website.
    ……………..Alura

    Reply
  42. Anonymous says

    July 29, 2013 at 7:01 pm

    think I’m gonna add some thinly sliced tomatoes and fresh dill. so excited to try this.

    Reply
  43. Donna says

    August 03, 2013 at 2:26 pm

    Everyone loved it! I did’t have Canola oil, so I used vegetable oil. I didn’t have 1 cup of Feta; so I used the 5 oz. pkg. of Feta that I had and increased the ½ c of Parmesan shredded cheese to a whole cup. I also wasn’t sure what medium size zucchini meant. I used the 5 different sized zucchini and yellow squash that I had. It came out wonderful. The cheese was lightly golden brown when it was done. Those that ate it, loved it.

    Reply
  44. petra says

    August 14, 2013 at 12:46 am

    I made this tonight. I forgot the lemon juice and don’t think I will use it next time everyone just loved it. This is a keeper.

    Reply
  45. Anonymous says

    August 30, 2013 at 1:53 am

    Omg. I think I may cry bc labor day is monday and fresh summer squash is ending. This was sooooo good. I made as a side for some chicken but next time I may just eat this as an entree. I forgot the lemon juice like the previous poster and it was still delish! I over-thymed bc I halfed everything else but it was STILL DELISH. I also forgot to salt and pepper the layers, guess what. Still delish. I will be making this again as many times as possible before fresh squash run out. Its like really yum (and easy) veggie lasagna.

    Reply
  46. Dawna says

    July 12, 2014 at 12:37 pm

    I know it’s difficult when they move out. Mine have been out a long time now. Gone are the days that they say something I make is gross. Now they will try and let me know. This recipe looks yummy. It’s just Hubby and I are nd fussy he is not and a Greek background I have so win win.

    Reply
  47. lindsay says

    December 19, 2014 at 11:01 am

    About how many side servings does this make? Thanks!

    Reply
    • Carole says

      December 19, 2014 at 2:56 pm

      Lindsay – I would say as a side, it easily serves 8-10 people. Come back and let me know what you think when you try it -Carole

      Reply
      • lindsay says

        December 19, 2014 at 3:46 pm

        Perfect! Im cooking for 9 on Christmas. Thanks Carole!

        Reply
  48. Natalie says

    September 17, 2015 at 6:33 pm

    I found this recipe while searching the interwebz for interesting things to do with this year’s bounty of zucchini. Um, yes. Yes yes yes. I couldn’t possibly shovel this stuff into my mouth any faster. This is one of my favorite recipes I’ve made in a very long time. I subbed sour cream with plain yogurt and oregano for the thyme. Creamy, delicious, cheesy, tasty goodness. Thank you!

    Reply
    • Carole says

      September 17, 2015 at 6:42 pm

      It is a yummy recipe for sure! Thanks for coming back Natalie and letting me know your experience with it

      Reply
  49. Cynthia says

    April 20, 2016 at 7:49 pm

    Made this tonight, and while the flavor was good, the dish was too watery from all the liquid that released from the squash. Will not be making this again. Normally the liquid cooks off when I do the squash on the stove, but since the instructions were to just soften the squash, the liquid didn’t get a chance to release before being put into the casserole.

    Reply
    • Carole says

      April 20, 2016 at 8:49 pm

      Bummer Cynthia. I’ve made this multiple times and have never had trouble with excess moisture. By chance, did you cover it when baking?

      Reply
  50. Lola says

    August 23, 2016 at 11:56 pm

    Made this tonight with a few changes. I used yellow and green squash, 5 eggs instead of 4, added onion powder, cheddar/Colby cheese mix and real bacon bits. I baked it uncovered and much longer than the 45 minutes. It turned out wonderful, very flavorful! I will be making this again with the tweets. Thanks!

    Reply
    • Carole says

      August 24, 2016 at 9:10 am

      Thanks so much Lola for sharing your version and it sounds delicious!

      Reply
  51. Maureen says

    August 19, 2018 at 1:29 pm

    Where can I find the macros for this recipe?

    Reply
    • Carole says

      August 21, 2018 at 12:16 pm

      Hi Maureen! I don’t have that info for this recipe but there are a ton of great online calculators that you could use if you are tracking your macros.

      Reply
  52. KK says

    February 11, 2019 at 4:33 pm

    Hi there! Going to try this! Do you really have to pre-cool the zucchini before, wouldn’t it just bake in the oven?? Thanks!

    Reply
    • Carole says

      February 19, 2019 at 5:53 pm

      I’m assuming you mean pre-cook?? Yes, it is important because it releases a lot of the water that is in the squash so your bake doesn’t turn out all soupy!

      Reply
  53. Mischa (down in TX) says

    October 08, 2021 at 6:14 pm

    Simply A-MAZING! I made it in a pie dish and added some fresh jalapenos for some heat. It was SO good! I will be making again for sure and will try for breakfast in the morning. Next time I might even add some small bella mushrooms and maybe some green onions. Thank you for the dish as this is a keeper for sure!!!

    Reply
    • Carole says

      October 11, 2021 at 8:14 pm

      So glad you loved it Mischa! I think mushrooms would be FABULOUS addition

      Reply
  54. Regena says

    July 03, 2022 at 8:11 pm

    Making this again, one of my favorite go to recipes. Love how easy it is and the flavors are amazing. I sometimes add some mushrooms.






    Reply
    • Carole says

      July 04, 2022 at 7:12 pm

      Thank you so much for coming back and leaving your review Regena! It helps so much 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

Primary Sidebar

Hey there my friend! I’m Carole Jones, a momma to 6 crazy kiddos and honestly, I’m just trying to get my kids to eat something that isn’t chicken nuggets and french fries.

More about me →

FOLLOW CAROLE ON YOUR FAVORITE SOCIAL MEDIA

  • Facebook
  • Pinterest
  • Instagram
  • TikTok

Recent recipes

  • Air Fryer Red Potatoes
    Air Fryer Red Potatoes
  • Air Fryer Frozen Salmon
    Air Fryer Frozen Salmon
  • Air Fryer Corn on the Cob
    Air Fryer Corn on the Cob
  • Air Fryer S'mores
    Air Fryer S’mores

Popular recipes

  • Roasted Baby Potatoes
    Roasted Baby Potatoes
  • Thai Chicken Salad
    Chopped Thai Chicken Salad with Peanut Dressing
  • vegetable pasta bake
    Cheesy Vegetable Pasta Bake
  • parmesan chicken bake
    Parmesan Chicken Bake

Footer

FREE MEMBERSHIP for you weekly recipe fix




Top 5 Most Read Recipes

Pork Carnitas

Old Fashioned Donut Muffins

Parmesan Chicken Bake

Chicken Cordon Bleu Casserole

Sushi Rice Recipe


Follow Carole on Your Favorite Social Media

  • Facebook
  • Pinterest
  • Instagram
  • TikTok

Recipes

Breakfast

Appetizer

Soup

Main Dish

Side Dish

Lunch

Air Fryer

Salad

Sandwich

Bread

Dessert

Grab my newest cookbook here!

30 Minute Cooking from Frozen Cookbook

My blog contains affiliate links, which means I receive a small compensation if you make a purchase using my link, at no additional cost to you. And no worries, I only link to products that I both use and love! ~ Carole


Top 10 Recipes | Privacy Policy | About

Copyright © 2023 My Kitchen Escapades