The Pioneer Woman Tasty Kitchen
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Beautiful Baked Squash

4.75 Mitt(s) 4 Rating(s)4 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 5

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Level: Easy

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Description

I originally made this dish because I was trying to get rid of the approximately 800 zucchini from my garden. No expectations of anything spectacular, just something to try. Can I just say – oh. my. word. It is wonderful! It’s so tasty and I can’t pin it down to just one of the ingredients. Is it the fresh thyme? Buttered bread crumbs? Could be the chicken broth, basting the whole dish. Maybe you can figure it out!

Ingredients

  • 1 pound Yellow Squash
  • 1 pound Zucchini
  • 4 whole Roma Tomatoes
  • 2 Tablespoons Olive Oil
  • ½ teaspoons Lawry's Seasoned Salt
  • 2 teaspoons Fresh Thyme Leaves, Divided
  • 5 Tablespoons Chicken Stock
  • 2 cups Fresh Bread Crumbs
  • 3 Tablespoons Melted Butter

Preparation

Slice squash, zucchini and tomatoes into 1/8 – 1/4 inch rounds. Arrange in an overlapping pattern in a quiche dish or 1 1/2 qt. casserole.

Drizzle with olive oil. Sprinkle on the Lawry’s and 1 t. of the thyme.

Pour the chicken stock over. Mix the bread, melted butter and rest of the thyme. Sprinkle bread mixture on the veggies. Bake 35 minutes at 350.

You may want to do a “poke” test on the veggies, beginning at 30 minutes baking time. You know, to avoid the whole soggy-mushy-slimy thing. And if that isn’t a fabulous way to end a recipe . . .

10 Comments

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ojulias on 9.29.2010

The flavors are magical! The thyme is awesome – wow, a little goes a long way! I added sliced cooked chicken breast to make it a meal – it worked!

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jnahrstadt on 9.4.2009

made this, mainly for my own dining pleasure, for dinner this evening. the fresh bread crumbs and butter really complement the veggies. light and tasty! thanks, karenpie!

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deb kelly on 8.25.2009

This is delicious!! I made it as written EXCEPT…
when I went out to the garden to grab the squash(es), there was a lonely Japanese eggplant looking at me.
I grabbed it as well, sliced it up with the tomatoes, yellow squash, zucchini, and tomatoes….oh, my, goodness. So good. I want leftovers to take to work tomorrow, but husband and son keep going for seconds ( thirds, etc.). Wonderful recipe.

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jillskitchen on 8.16.2009

I made this today and loved it. I didn’t put in the tomatoes because I didn’t have any. It looked beautiful and reminded me of how much I love Lawrys Seasoned Salt!

Thanks for the great new recipe.

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Insouciant on 8.14.2009

Delish! It only took me 5 minutes to throw together and it came out beautifully. I added a little shredded fontina in with the butter and breadcrumbs, it added a nice bump in the flavor.

4 Reviews

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Kelly on 5.2.2017

Pretty good! I would salt and pepper each layer next time, and add some French fried onions on top.

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pauladavis on 10.18.2010

My meat and potatoes hubby loved this recipe! Definitely make a smaller batch if it is just for two. We ate and ate until we got sick of it!

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MS Hospitality on 6.29.2010

I made this last night but ony had yellow squash on hand. My dinner guests raved about it. Excellent and easy recipe!

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christieswan on 6.20.2010

I made this today for a family lunch and it was all gone so I think everyone liked it. I did overcook it a tad but the flavor was wonderful and I’ll certainly make it again. Thanks for posting the recipe.

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