Baked Summer Squash Mélange

Preparation info

  • Serves


    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

Baking concentrates the flavor of mild squash and maintains its texture. This easygoing dish works with any tender squashes, provided they’re cut into fairly equal ½-inch slices. Try this if you’ve run wild at the farmers’ market and can’t decide how to tackle the multiple variations.


  • 1 pound fairly small yellow crookneck or straightneck squash
  • pounds fairly small zucchini-type squash (any kind)
  • 3 small onions
  • 3 medium garlic cloves, sliced
  • 2 bay leaves, crumbled
  • ½ teaspoon dried rosemary, crumbled
  • ½ teaspoon dried oregano, crushed
  • ½ teaspoon pepper
  • teaspoons kosher salt
  • cup full-flavored olive oil
  • 1 tablespoon red wine vinegar
  • Tiny fresh basil or mint leaves


    1. Preheat oven to 400°F. Cut squashes into bitesize slices about ½ inch thick. Peel onions, slice them, and separate into rings.
    2. Oil a baking dish wide enough to hold squash in a single overlapping layer. Spread half the onions in it. Sprinkle with half the garlic, bay leaves, rosemary, oregano, pepper, and salt. Spread squash on top and cover with remaining onions, garlic, bay leaves, rosemary, oregano, pepper, and salt. Drizzle with oil and sprinkle with vinegar. Cover tightly with foil.
    3. Bake in upper level of oven 20 minutes. Uncover and toss. Continue baking until squash is just barely tender, 5 to 10 minutes. Do not cook until soft, as mixture will continue to cook once removed from oven.
    4. Serve warm, or cool to room temperature. Garnish with fresh basil or mint.

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