Baked Zucchini and Yellow Squash

May 25, 2012 at 10:40 pm 1 comment

When squash & zucchini are in season, BF often sautes them with butter and serves them with brown rice. I tried baking them today to see what would happen. This is very tasty with brown rice! I’m sure olive oil would work just as well if you wanted to make this vegan. We often add balsamic vinegar instead of garlic.

 1 zucchini squash
 1 yellow squash
2 cloves garlic
– 2 tbsp butter
– salt and pepper

– cutting board and knife
– garlic press
– medium mixing bowl
– baking sheet

1. Melt butter and place it in the mixing bowl. (If you have a glass mixing bowl, you can do this in the microwave or by placing it in the oven on low heat for a few minutes.)
2. Press garlic and add to the butter. Mix well.
3. Slice the squash and zucchini into pieces that are 1/4 inch thick (or about equal size) and place them in the mixing bowl. Mix well until the slices are all coated with butter. (I used my hands.)
4. Place the zucchini and squash onto a baking sheet in a single layer. Top with salt and pepper, making sure you get some on each piece. (You can also top with extra butter if you like.)
5. Bake at 350 for 30-40 minutes, or until cooked through.


Entry filed under: recipes, vegetable, vegetarian. Tags: .

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1 Comment Add your own

  • 1. Link: Fettuccine Alfredo Recipe « Audrey Makes Food!  |  July 18, 2012 at 11:24 pm

    […] have any whole wheat noodles, which would have been my first choice). I served this with a side of baked zucchini and some sparkling riesling. We intended to have tiramisu for dessert, but had absolutely no room […]


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This is a cooking blog by someone who is not particularly good at cooking. I'm a lazy person who aspires to make simple, awesome, healthy food at home.


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