Seriously, friends and fellow Iowegians (I am only now accepting this term after 30 years of living in Iowa,) this is my new go-to recipe!  Midwest’s favorite corn casserole meets squash!
Summer squash corn bake
Summer squash corn bake
Squash Corn Bake – serves 6-8
  • 8.5 oz box Jiffy cornbread mix
  • 1/2 cup Greek yogurt
  • 1/2 cup sour cream
  • 1 egg
  • 3 cups grated yellow squash
  • 1/2 cup sharp cheddar cheese
  • 1 medium onion, finely chopped
  • 1/2 tsp. dried thyme leaves
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • pinch cayenne pepper
  • 2 tblsp. butter
  1. Preheat oven to 350 degrees.
  2. Generously grease a 9×9 square baking dish.
  3. In a large bowl, combine the cornbread mix, yogurt, sour cream, and egg. Stir until just combined.
  4. Add the remaining ingredients except butter. Stir gently to combine.
  5. Pour into prepared dish. Dot the top with butter.
  6. Bake 1 hour or until golden brown.
  7. Remove from the oven and cool slightly.

*adapted from


Beefy Zucchini Casserole – serves 6-8

  • 4 c. shredded zucchini or squash
  • 2 eggs
  • 1/4 c. grated Parmesan cheese
  • 1/4 c. Italian breadcrumbs
  • 1 c. shredded mozzarella cheese, divided
  • 1 c. shredded cheddar cheese, divided
  • 1 lb. ground beef
  • 1/2 c. onion, chopped
  • 1 medium green pepper, chopped
  • 1 (15oz) can Italian tomato sauce
  1. Preheat oven to 400 degrees.
  2. Place shredded squash in a clean cloth and ring out as much liquid as possible.
  3. Combine squash, eggs, parmesan, breadcrumbs, and half the mozzarella and cheddar cheeses in a bowl, mix.
  4. Press mixture into a greased 13×9 baking dish and bake uncovered for 20 minutes.
  5. Meanwhile, cook beef, onion, and green pepper over medium heat until no longer pink; drain.
  6. Add tomato sauce to meat and then spoon over baked squash mixture.
  7. Sprinkle with remaining cheese and bake for 20 minutes longer until it begins to brown on top.

*adapted from


Last but not least, dessert.  You can’t beat eating your vegetables while indulging in these super moist chocolate cookies!


Chocolate Squash Cookies – makes approx. 3 dozen

  • 2 c. all purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 1/2 c. cocoa powder
  • 5 T. softened butter
  • 1 tsp. vanilla
  • 1/2 c. packed brown sugar
  • 1 egg
  • 1 c. shredded zuchinni or summer squash
  • 1 c. powdered sugar
  • 1/2 c. walnuts and/or 1/2 c. chocolate chips (optional)
  1. Preheat oven to 350 degrees.
  2. In a medium bowl mix flour, baking soda, salt, cinnamon, and cocoa powder.  Set aside.
  3. In mixing bowl combine butter, vanilla, and sugars.  Cream together with a mixer.
  4. Add egg and squash and mix until combined.
  5. Pour flour mixture into batter slowly while mixing until fully incorporated.
  6. Add walnuts/chocolate chips, if using, and mix.
  7. Sprinkle powdered sugar on a plate and roll large tablespoon-sized balls of dough into sugar.  Place on greased cookie sheet, press down slightly with fork or spoon, and bake 13-15 minutes.

I chose to store these cookies in the refrigerator because they were SO moist and because it’s very humid and hot in the summer in Iowa!  Don’t want these babies spoiling.

*adapted from