Cheesy Zucchini Squash Bake

Our garden is {abundantly} full of produce. This is my most favorite time of the year, especially living out in the country. Walk out your back door and pick your dinner…it doesn’t get any better than that! ye-haw. 🙂


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We have tons (understatement) of ripe zucchini and squash, so I set out to find a tasty recipe to use it all up. I found this recipe via Wildtree’s Recipe Finder.

Cheesy Zucchini Squash Bake– Makes 12 servings


  • 1-2 tablespoons Wildtree Natural Garlic Grapeseed Oil (If you don’t have this, just use regular oil (olive, grapeseed, or canola).
  • 2 tablespoons Wildtree Garlic & Herb Blend (If you don’t have this blend, just add a tsp each of garlic powder, dried parsley, dried basil, and dried dill)
  • 1 medium zucchini, cubed
  • 2 medium yellow squash, cubed
  • 1 medium yellow onion, chopped
  • 1 (28 ounce) can crushed/diced tomatoes
  • 1 cup cheddar cheese, shredded


  1. Preheat oven to 350°F
  2. Grease a 2 quart casserole dish
  3. Heat Garlic Grapeseed Oil and Garlic & Herb Blend in a nonstick skillet over medium heat
  4. Add zucchini, squash, and onion; toss in the Grapeseed Oil and Garlic & Herb Blend.
  5. Saute 5 minutes.
  6. Add tomatoes to mixture, then pour into the prepared casserole dish.
  7. Sprinkle with cheddar cheese.
  8. Bake for 15-20 until cheese is melted and vegetables are tender.

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Let me know what you think! 🙂

What’s your favorite zucchini/squash recipe?

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