Full of comforting herbs and cheese, this easy scalloped squash recipe is sure to win over even the most timid of squash eaters.
Summer is almost here, and with it comes one of my favorite veggies… squash. (I know, I know, it’s technically a fruit, but we all eat it like a veggie.) Each year I get excited to find new ways to sneak it into meals and enjoy its goodness. Some years it goes in cake, other years in smoothies, and sometimes I stick it in place of potatoes in scalloped potatoes.
While we’re on the subject of sneaking squash into things, here are a few of my favorite ways to sneak zucchini and courgettes into places you’d least expect them.
- Carob Zucchini Milkshake
- Chocolate Berries & Greens Smoothie Bowl
- Buttermilk Carob Zucchini Cake
- Summer Squash Chocolate Sheet Cake
- Zoodles with Chicken Sausage Alfredo
Squashing their dreams.
My kids love zucchini and courgettes…raw zucchini, that is. They eat it up like cucumbers and are sorely disappointed when I tell them I’m actually going to cook it for dinner! Of course, that disappointment fades when they see cheese on top of it. Because cheese makes everything better.
These scalloped squash are super easy and could be eaten for a side, even though my family eats it as the main deal. The idea for this dish came from my easy scalloped potatoes, which my family loves.
This recipe is really pretty easy, and can be done a couple different ways. While originally scalloped dishes are made with a milk-based roux, I like to add in a little extra nutrition by using homemade chicken stock in place of raw/whole milk. Also, though I usually just use regular cheddar in this recipe, you can step it up a notch and use amazingly-delicious white cheddar (only my favoritest cheese ever), or use a Colby-Jack.
If you’re not really into zucchini, you can just use courgette or crookneck squash. Or vice versa.
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Free from grain, gluten, eggs, and sugar.
- 2 zucchini
- 2 crookneck squash
- 1/4 yellow onion
- 4 cloves garlic
- 1/4 c. butter, divided
- 2 T. tapioca starch (for GAPS or keto use coconut flour)
- 2 c. raw or whole milk or chicken/veggie stock
- 1 T. parsley
- 1/2 t. oregano
- 1/4 t. paprika
- 1/8 t. pepper
- 1/2 t. Himalayan salt
- 1/2 c. shredded cheddar cheese
- 1/4 c. grated Parmesan
Preheat oven to 400 and grease a 12 inch cast-iron skillet or a 9×13 inch baking dish.
Thinly slice squash, dice onion, and smash and mince garlic. Arrange squash in prepared baking dish.
In small saucepan, melt the butter over medium-low heat. When melted, add onion and garlic and sauté a few minutes until fragrant.
Whisk in starch, stirring vigorously to prevent clumping. When thick, slowly pour in milk. Turn heat up to medium and stir until thickened.
Pour sauce over squash, sprinkle with cheese, and bake for 35 minutes, or until bubbly and squash is fork-tender.
Same recipe, new photos.
If you came here looking for this photo… um, here it is. I’ve been systematically going through my older posts and updating the photos. So never fear! It’s the same scalloped zucchini and crookneck squash recipe as before. Just with nicer photos (hopefully, at least).
Great recipe! I make a similar one but use almond milk and manchego cheese to eliminate the GMO dairy products. It really looks delicious and is making me hungry just looking at it. Thanks for sharing with Mouthwatering Mondays.
Thanks, Linda! Those sound like great subs. 🙂 I like to use my homemade coconut milk, but my hubby likes regular milk. 😉 I've never heard of manchego cheese though, I'll have to check it out!
This looks amazing… zucchini is a favorite of mine too!! Found your recipe at Nap Time Creations. I am one of the hostesses of Tasty Tuesdays and would love you to stop by and link up this recipe if you have not yet already. Here is the link http://bit.ly/1g5mVQa
Thanks, Lori! I stopped by and linked it up. 🙂
I think cheese makes things a little better too…lol. Sounds like a great recipe for a nice side veggie dish for the family. Thanks for sharing on Merry Monday. Pinned twice.
Thanks so much, Erlene! 🙂
Oh my goodness, this looks and sounds fabulous! I love zucchini and I ADORE cheese. I haven't heard of crookneck squash before though… is there another name for it?
Thanks for sharing (and for linking up to the SHINE Blog Hop).
Wishing you a beautiful day.
Glad to share, Jennifer! Thanks for hosting. 😉 Crookneck is the yellow squash that looks sort of like a little club. 🙂 I'm not aware of another name for it, but I'm sure you've probably seen it. It's pretty common.
That looks good. I love summer squash – and had just been remembering a casserole I used to make. I'll keep this in mind!
Ooooh I LOVE love love anything with squash in it! will have to try!
🙂 I hope you like it Anne! Thanks for stopping by.
Thanks, Lindsay! I hope you enjoy it! 🙂
Looks amazing, pinning this for later. We get a TON of zucchini and squash when the CSA gets going in the summer!!
Thanks for pinning, Jennifer! I hope you like it! 🙂
This looks so delicious! My kids are already asking for summer squash again. We haven't planted it yet! I will have to make this soon. YUM.
Thanks for linking up on the Epic Friday Linky Party!
Glad to link up, Nicole! Thanks for stopping by! I hope your family enjoys the recipe. 🙂
This looks great Raia! I never would have thought to try squash or zucchini.. how silly is that?! Can't wait to try this delish recipe! Pinned for sure!
Zucchini is one of the veggies I have regular cravings for. I should probably be growing it. I'm going to see if this is something my daughter will eat. Usually anything is slightly more palatable to her if it's smothered in cheese sauce.
I hope you enjoy it, Kelley! Thanks for stopping by! 🙂
I'm the same boat as you, Lizzie, I should be growing it too! I hope your daughter likes it, mine do. 😉 Thanks for stopping by!
This sounds terrific!
Thanks, Sarah! 🙂
I found your post on Get Him Fed & I’d love it if you would share your recipe on this week’s The Yuck Stops Here link party that ends Sunday evening at 8pm ET! You can find us at http://mommasangelbaby.com/the-yuck-stops-here-6/. Hope to see you there! HUGS
Thanks for the invite, Cheryl! I'll try and remember to stop by. 😉
This is a good recipe to keep on file for the end of summer. When there are too many squash. Thanks for sharing this on foodie friday. Pinned.
That's right, Diane! It's a good squash user-upper. 😉 Thanks for stopping by and pinning!
Gonna have to try this when our garden is ready to harvest! Thanks for sharing on Blogger Brags!
Glad to share! Thanks for stopping by! 🙂
Thanks so much for sharing your recipe with Foodie Friends Friday this week. Have a wonderful Mother's Day! and we look forward to seeing you again soon.
A FFF co-host,
Glad to share! Thanks for stopping by, Joanne! 🙂
Love this recipe! I think I'll make it this afternoon. Thanks for linking up to Real Food Fridays 🙂
Yay! I hope you enjoy it, Lydia! 🙂
I love zucchini and squash. This recipe sounds wonderful. I will share on Pinterest and kept this for myself to use when the zucchini are ripe. Thanks for sharing on Real Food Fridays.
Glad to share, Marla! Thanks for stopping by and pinning!
YOUR recipe is featured on Daily Dish Magazine! Come on over! http://www.foodiefriendsfridaydailydish.com/favorite-recipes-32/
Thank you so much! 🙂
We grow Squash in our garden and I can't wait to try this recipe with our fresh squash from the garden. Thanks so much for sharing your awesome post with Full Plate Thursday and hope you have a great week!
Come Back Soon!
I hope you enjoy the recipe when you get a chance to make it! 🙂 Thanks for stopping by! 🙂
Now this is something I haven't tried, scalloped squash, it looks and sound delicious.
Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!
Kathy Shea Mormino
The Chicken Chick
Thanks so much for this, because I KNOW we'll be having tons of extra squash this summer season. 🙂 Also, congrats because you are featured on this week's Do Tell Tuesday link party and have been pinned to our features board! Feel free to grab a button and link up this week too. 🙂 http://www.vintagezest.com/2014/05/do-tell-tuesday-23.html
Diane @ Vintage Zest
Thanks for the feature, Diane! I hope you enjoy the recipe!
This looks awesome 🙂 Yes, cheese definitely makes everything better! Thanks for sharing on The HomeAcre Hop! Hope you can join us again today 🙂
Thanks, Lisa! I stopped and linked up my Nut Butter Freezer Fudge. 😉
This looks so delicious. You can't go wrong with cheese! haha! Stopping by to let you know that you are being featured on #GetHimFed Friday this week! I hope you will stop by and link up again!
Thanks so much, Kristin! 🙂
You really can't go wrong with cheese! Thanks for sharing this recipe on Five Friday Finds – you're featured this week as most popular! Looking forward to what you bring this week. 🙂
I seriously need this dish in my life!! Such a great idea and it looks fabulous – such cheesy goodness. 🙂 Thank you for sharing at #GetHimFed, this recipe is being featured today. Hope you have a great weekend!!
Thanks, CJ! 🙂
Thanks so much, Jess! 🙂 It really is super tasty. 🙂 I hope you enjoy it.
look delicious,I hope that can give me health benefits. thanks a lot for sharing Raia
Thank you! I hope you enjoy it. 🙂
I wold love to get your recipes as I am new to fermenting food. Have started with Kombucha and souerkraut and find it is very good for my gut and stabilises my emotions it that is possible.
I’m so glad you’re finding that fermented foods are helping you! I find my body craves them. I have quite a few lacto-fermented recipes, you can search for them in my top navigation bar. 🙂
There is no mention of zucchini in the method here. Very frustrating.
Zucchini and crookneck are both squash. The instructions just lump them both together. 😉 Sorry for the confusion!