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baking New England
 Summer Squash Casserole Recipe-4545

Photo by: Joseph De Leo
Comments: 0


This was one of my favorite things to make and eat during the summers I spent with my aunt and uncle on Nantucket. It is still, in my opinion, the most delicious way to savor summer squash.

Yield: Makes 8 to 10 servings


  • 2 tablespoons olive oil
  • 10 medium summer squash, sliced ¼ inch thick
  • 2 medium red onions, thinly sliced
  • Salt and freshly ground pepper to taste
  • Fines herbes or your favorite blend of salad herbs to taste
  • 10 ounces sharp Cheddar cheese, sliced ¼ inch thick
  • 8 ounces Havarti, Monterey Jack, or Swiss cheese, sliced ¼ inch thick


1. Preheat the oven to 375°F.

2. Brush a 10-inch round casserole or soufflé dish with the oil. Arrange a layer of summer squash slices evenly in the bottom of the casserole. Top with a layer of onion and sprinkle with salt, pepper, and herbs. Dot with slices of Cheddar cheese. Repeat the layers, alternating the Havarti and Cheddar. Finish with a layer of cheese. Cover the casserole with aluminum foil.

3. Bake for 35 minutes. Remove the foil and continue to bake until the squash is tender and the cheese is bubbly and browned, about 30 minutes. Let stand 5 minutes before serving.

© 1987 Sarah Leah Chase

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 10 servings and includes 1/8 teaspoon of added salt per serving.

264kcal (13%)
418mg (42%)
35mg (58%)
145mcg RAE (5%)
51mg (17%)
515mg (21%)
10g (52%)
19g (29%)
1mg (5%)

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