Zucchini Squash and Tomato Bake (recipe)

With all the squash, summer and zucchini, in my garden, I am actively looking for recipes to use it all up. Fortunately, I uncovered this gem in my recipe box – the original is from Bert, a friend of my Mom’s from college. I was reacquainted with her three years ago at my aunt and uncle’s 50th wedding anniversary, and Bert and her husband have been joining us for Thanksgiving ever since. What a great surprise to find this recipe in my box!

Zucchini Squash and Tomato Bake

  • 1 pound summer squash or zucchini
  • 1 egg, lightly beaten
  • 1 cup cracker crumbs

Slice squash into 1 inch slices. Dip into beaten egg, and coat with cracker crumbs. Melt butter in cast iron (or other oven safe) pan and brown squash slices on both sides.

  • 1/2 medium onion, chopped
  • 2 cloves garlic, smashed
  • 1 cup tomato sauce
  • 1 cup water
  • 2-3 Tablespoons Parmesan cheese

Sprinkle onion and garlic over squash. Add salt & pepper. Pour tomato sauce and water over squash. Sprinkle with Parmesan cheese.

Bake uncovered in 350F oven for 30 minutes, until tender. Add a little water if it appears to be too dry.

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  1. How nice to have rediscovered such a long-time family friend. This recipe sounds delicious, and as I am a huge fan of zucchinis, I will be trying it.

  2. A perfect summer dish. The bread crumbs all crispy over the top really make this dish.

  3. Ooh I’m sending this recipe to my best friend. Her parents have a garden and for some reason have produced an EXCESSIVE amount of zucchini this year!

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