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 cup butter, divided
- 2 tablespoons tapioca starch (for GAPS or keto use coconut flour)
- 2 cups raw or whole milk or chicken/veggie stock
- 1 tablespoon parsley
- 1/2 teaspoon oregano
- 1/4 teaspoon paprika
- 1/8 teaspoon pepper
- 1/2 teaspoon Himalayan salt
- 1/2 cup shredded cheddar cheese
- 1/4 cup 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).