French Baked Zucchini and Yellow Squash
This delectable French Baked Zucchini and Yellow Squash dish is a perfect vegetable side that will steal the spotlight at any gathering. It’s one of those dishes I’m often asked to bring to different events, and I’m delighted to share it with you today. Originally inspired by a dish I first tasted at Luby’s Cafeteria, this version has been adapted to suit my taste and dietary preferences. The original recipe called for pimento or red sweet peppers, but due to an allergy to bell peppers, I substituted them with green chilies. You can also try using fresh, seeded, chopped tomatoes if you prefer a slightly different flavor profile. With a perfect balance of savory, smoky, and cheesy flavors, this dish will quickly become a family favorite.
Ingredients & Nutritional Information
| Ingredient | Quantity |
|---|---|
| Zucchini | 4 medium |
| Yellow Squash | 4 medium |
| Bacon | 3 slices |
| Purple Onion | 1/2 medium |
| Green Chilies (or pimento) | 1 small can |
| Salt | 1 tsp |
| Black Pepper | 1 tsp |
| Parmesan Cheese | 1/2 cup shredded |
| Nutritional Information | |
| Calories | 122.8 kcal |
| Fat | 7.5 g |
| Saturated Fat | 2.8 g |
| Cholesterol | 15.4 mg |
| Sodium | 752.6 mg |
| Carbohydrates | 9.5 g |
| Fiber | 2 g |
| Sugar | 3.9 g |
| Protein | 5.8 g |
| Servings | 8 servings |
Instructions
| Step | Instruction |
|---|---|
| 1 | Preheat the oven to 350°F (175°C) to ensure it’s hot and ready for baking. |
| 2 | Prepare the squash: In a medium saucepan, bring 2 quarts of water to a boil. |
| 3 | Cook the zucchini and yellow squash: Add the sliced zucchini and yellow squash to the boiling water and cook until tender-crisp, about 3-4 minutes. |
| 4 | Drain the squash: Remove the squash from the water and drain well, ensuring all excess liquid is gone. |
| 5 | Cook the bacon: In a 10-inch skillet, cook the bacon over medium heat until crispy, then remove from the pan and set aside, leaving the bacon drippings in the skillet. |
| 6 | Sauté the onion: Add the chopped purple onion to the bacon drippings and sauté until soft and transparent, about 5 minutes. |
| 7 | Add remaining ingredients: Drain the excess bacon drippings from the skillet, then add the crispy bacon (crumbled), green chilies, salt, and pepper. Stir well to combine. |
| 8 | Combine with squash: Remove the skillet from the heat, then gently fold in the cooked squash, ensuring it’s evenly coated with the bacon-onion mixture. |
| 9 | Transfer to baking dish: Carefully spoon the squash mixture into a buttered 2-quart baking dish, spreading it evenly. |
| 10 | Bake covered: Cover the baking dish with aluminum foil or a lid and bake in the preheated oven for 30 minutes. |
| 11 | Add cheese and broil: After 30 minutes, remove the cover, sprinkle the shredded Parmesan cheese over the top, and place it under the broiler for 2-3 minutes, or until the cheese is melted and lightly browned. |
| 12 | Serve hot: Once the cheese is golden and bubbly, remove the dish from the oven. Serve warm as a delicious side dish to any main course. |
Tips & Variations:
- For a richer flavor, you can substitute the Parmesan cheese with Gruyère or mozzarella for a creamy, gooey topping.
- Make it spicy by increasing the amount of green chilies or using a spicier variety like jalapeños.
- Use fresh tomatoes instead of green chilies for a milder, tangier version.
- Add herbs: If you enjoy fresh herbs, sprinkle some chopped basil, thyme, or oregano over the squash before baking for an added burst of flavor.
- Make it vegetarian: Simply omit the bacon or use a plant-based bacon alternative to make this dish completely vegetarian.
This French Baked Zucchini and Yellow Squash dish is the perfect blend of textures and flavors, making it ideal for any occasion. Whether served at a family gathering, holiday dinner, or a casual get-together with friends, it’s sure to be a crowd-pleaser. Enjoy the warmth and comfort of this simple yet flavorful recipe!
