Eight-Ball Squash Bake
Eight-Ball Squash Bake layers tender zucchini-like squash with sweet pepper and juicy tomato, melting into a buttery, herb-laced casserole. Briny capers and a dusting of Parmesan bring a salty pop and gentle richness, while paprika and cayenne add warmth without overpowering. Serve as a vibrant side for weeknight dinners or alongside grilled meats at casual gatherings.
- Prep20 mins
- Cook40 mins
- Serves6
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C).
- 2
Arrange chunks of eight-ball squash and yellow squash in layers in an 8-inch square baking dish. Add layers of bell pepper and tomato. Place slices of butter on top. Sprinkle with basil, garlic salt, paprika, and cayenne pepper, then add capers and Parmesan cheese.
- 3
Bake in the preheated oven until tender and bubbly, about 40 minutes.
- Calories 216.88 kcal Moderate
- Protein 5.11 g Moderate
- Carbs 36.77 g Moderate
- Total Fat 5.96 g Moderate
- Saturated Fat 2.98 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 13.34 mg Low Source
- Sodium 309.78 mg Moderate
- Fiber 7.96 g Good Source
- Sugar 22.27 g High
- Added Sugar 0.0 g Low Source
- Calcium 111.55 mg Low Source
- Iron 1.49 mg Low Source
- Potassium 1281.85 mg Good Source
- Vitamin A 72.44 mcg_rae Low Source
- Vitamin C 41.24 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Tomatoes 🍅
- Garlic 🧄