Sheet Pan Scalloped Summer Squash

When garden squashes are abundant, make good use of the bounty with Hannah Kaminsky’s elegant, easy sheet pan scalloped summer squash recipe, which comes complete with an effortless dairy-free creamy, cheesy sauce.

If you’re growing zucchini and/or yellow crookneck squash in your backyard garden or frequent the farmers market, there’s a good chance that you’re up to your ears in gourds in midsummer to early fall.

When you’ve had your fill of zucchini bread and can’t stomach another pile of spiralized zoodles, this is a delicious way to use up lots of squash.

Baking it in a sheet pan rather than a casserole ensures that all the vegetables retain their structure. Soon, you may wish you had even more squash to contend with!

What to serve with sheet pan scalloped summer squash

This tasty side dish goes with so many kinds of meals. Since you have the oven on at 400º F, why not make a companion main-dish casserole to go with it? Then, all you need is a simple salad or slaw for a great meal.

• Easy Vegan Taco Casserole
• Cheesy Vegan Broccoli Rice Casserole
• Vegan Enchilada Casserole

Excerpted from The Everyday Vegan Cheat Sheet: A Plant-Based Guide to One-Pan Wonders by Hannah Kaminsky © 2022, Skyhorse Publishing. Reprinted by permission. Available wherever books are sold; learn more about this book following the recipe box.

Explore more …

• Vegan Sheet Pan Pizza
• Chickpea Sheet Pan Pie
• Vegan Banana-Walnut Pancakes

Continue to Content

Yield: 6 to 8

Sheet Pan Scalloped Summer Squash

Print

When garden squashes are abundant, try Hannah Kaminsky’s elegant, easy sheet pan scalloped summer squash recipe, which comes complete with an effortless creamy, cheesy sauce.

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 10 minutes

Total Time 1 hour

Ingredients

• 1/4 cup vegan butter 
• 1/2 medium yellow onion, halved and thinly sliced
• 4 cloves garlic, minced
• 2 medium zucchini (about 1 pound)
• 2 medium yellow crookneck or summer squash (about 1 pound)
• 1/4 cup nutritional yeast
• 2 tablespoons tapioca starch
• 1 tablespoons dried parsley
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon ground black pepper
• 2 cups plain, unsweetened plant-based milk
• 2 tablespoons fresh basil (small leaves, or cut into thin slices)

Instructions

1. Preheat oven to 400º F and place the butter in a half sheet pan. Set it in the oven and allow it to melt while preheating.
2. Add the onion and garlic to the sheet pan, stir to combine, and return it to the oven. Bake on the center rack for 6 to 8 minutes, until the onions and garlic are aromatic and lightly browned.
3. Meanwhile, use a mandoline or very sharp knife to slice the zucchini and yellow squash as thinly as possible; ideally about 1/8th of an inch thick.
4. Place the cut vegetables in a large bowl and add the nutritional yeast, starch, parsley, salt, oregano, paprika, and pepper, tossing to coat.
5. Arrange the seasoned squash in slightly overlapping rows in the baking sheet, on top of the browned aromatics. in prepared baking dish.
6. Slowly pour the plant-based milk on top, drizzling it evenly over everything.
7. Bake in the center of the oven for 25 to 30 minutes, until the mixture is lightly browned and bubbly, and the squashes are fork tender.
8. Let cool for at least 10 minutes, garnish with fresh basil, and serve hot.

More about The Everyday Vegan Cheat Sheet by Hannah Kaminisky

Move over, one-pot meals: Sheet pans are here to stay! Offering ease, speed, and minimal clean-up, unlock a diverse array of bold flavors and satisfying textures with this essential kitchen staple. While there’s a certain charm to slowly simmered stews bubbling away on the stove, a relentless parade of mushy mains quickly loses its appeal.

Banish boredom from the dinner table with over one hundred tried and true recipes for success. It’s time to put the stock pot away and start preheating the oven.
 
Bring back nostalgic favorites like plant-based meatloaf, prepared alongside buttery mashed cauliflower. Bake up bulgogi with broccoli that’s even better than takeout. Prepare pancakes for a crowd without flipping a single silver dollar. Heck, you can even mac it out with the creamiest, cheesiest mac and cheese ever, no boil, no fuss, no regrets!
 
For new cooks and seasoned chefs alike, there are tips and tricks for making the most of your ingredients throughout the year. Endless options for variations keep these formulas fresh, flexible, and adaptable to all taste and dietary preferences. Eat well every day. You really can have it all with just one pan.

Hannah Kaminsky has developed an international following for her delicious recipes and mouthwatering food photography at the award-winning blog BitterSweet. Passionate about big flavors and simple techniques, she’s the author of Vegan Desserts, Vegan à la Mode, Easy as Vegan Pie, Real Food, Really Fast, Sweet Vegan Treats, The Student Vegan Cookbook, Super Vegan Scoops, and The Everyday Vegan Cheat Sheet Pan. Visit Hannah at BittersweetBlog.com.