Yellow Squash Bake


Sara Novak Photo
Sara Novak

This was the main course at my mom's dinner party the other evening. We had more than a few vegetarians on hand and this was the perfect hearty main course dish to feed both the veggies and the meat eaters of the group. And we had tons of yellow squash and tomatoes from the garden that I had picked that morning. It was so hilarious, every time I went to pick another tomato off the vine Madison and Bella went nuts because they wanted to play fetch with them. I was so frightened that they would sink their teeth into my mom’s fresh heirlooms that I had to keep them out of the yard until I picked off the ripe ones. I hope that they don’t go for the green tomatoes next because I was planning on using them for my fried green tomato and pimento cheese stacks.

But I digress. This recipe is simple but it's crucial to use homemade mayonnaise and a good cheese like gruyere. Get some tasty mushrooms for this as well. I would consider shitakes, but just make sure to take off the chewy stems.


2 tbsp local butter
½ small sweet Vidalia onion, chopped
1/3 cup mushrooms, sliced
2 medium squash, sliced
1 red pepper, chopped
1 medium tomato, sliced
½ cup homemade mayonnaise
1 cup grated gruyere cheese
1 tsp wine vinegar
Sea salt
Red pepper flakes



  1. Preheat oven to 350 degrees. Heat a skillet up to medium heat. Add in butter and onions. Cook until softened a bit and then add in mushrooms, squash, and peppers. Season with salt, pepper, and a pinch of red pepper flakes.
  2. In a separate bowl, combine mayo, cheese, and wine vinegar.
  3. Using personal-sized baking dishes, add a layer of the cooked vegetables topped with a layer of sliced tomatoes. Top with cheese mixture and bake for 45 minutes.

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This recipe appears in: Vegetarian
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