Old-fashioned Escalloped Squash

escalloped squash in baking dishAugust means a plethora of zucchini, so I’m always looking for new ideas (hmmm. . . I think that I really mean old ideas) for using zucchini and other summer squash. And, I lucked out. I found a nice hundred-year-old recipe for Escalloped Squash that is made with mashed squash, egg, and milk – and topped with crispy bread crumbs. If you are looking for a recipe that is a little different from the typical modern summer squash recipe, yet still tasty, this recipe is for you.

The Escalloped Squash has a custard-like texture, and a delightful, mild squash flavor. I used small zucchini when I made this dish, and I peeled the zucchini very thinly with a vegetable peeler. This left a greenish tinge to the zucchini flesh and resulted in Escalloped Squash that had a lovely pale green color.

Here is the original recipe:

Escalloped squash recipe
Source; The Old Reliable Farm and Home Cook Book (1919)

The original recipe is not clear whether it calls for summer or winter squash. I interpreted it to mean summer squash, but winter squash would probably also work.

Here’s the recipe updated for modern cooks:

Escalloped Squash

  • Servings: 4 - 5
  • Difficulty: easy
  • Print

5 cups summer squash (zucchini, yellow squash), peeled with seeds removed, and cut into 1-inch chunks

2 eggs

1/4 cup milk

2 tablespoons butter, melted

1/4 teaspoon salt

1/8 teaspoon pepper

1/3 cup bread crumbs


Preheat oven to 400° F. Put squash in a saucepan and barely cover with water. Using high heat bring to a boil, then reduce heat and simmer for 8-10 minutes, or until squash is tender. Remove from heat and drain. Mash squash and set aside.

Put eggs, milk, butter, salt, and pepper in a mixing bowl, beat to combine. Place a small amount (approximately 1 – 2 tablespoons) of mashed squash into bowl with the beaten egg mixture, stir quickly. Then add and stir in the remainder of the mashed squash. (The egg is first combined with a little of the hot mixture to prevent it from turning into scrambled eggs when introduced into the hot combination.) Pour into ungreased 1 quart casserole. Sprinkle bread crumbs evenly over the top. Dot with butter. Bake in oven uncovered until hot and bubbly (approximately 35-45 minutes.)

20 thoughts on “Old-fashioned Escalloped Squash

    1. It’s fascinating how there are regional variations regarding the popularity of various dishes. I’ve never seen this dish, but it sounds like it’s relatively common in the area where you live.

  1. When I read American recipes, I always wonder why you in America chose the Italian name for this vegetable, and we in England chose the French. Any thoughts?

    1. No idea why different words are used. Your comment led me to google it, and I now know that zucchinis are called courgettes in England, but I still don’t know the etymology.

  2. Yay I have half a huge zucchini in ‘fridge at this moment! Made GF zucchini bread yesterday and will make this tonight! Thank you, I love milk, butter and eggs w/veggies ; )

    1. I have a lot of fun selecting and making old recipes. I’m so fortunate to have wonderful readers like you who enjoy reading about the recipes I try.

  3. Where are the onions? There have to be onions! Made with yellow squash, it’s quite a favorite down here – so much so that it’s on a lot of restaurant menus.

    1. No onions – Onions may not have been as popular a hundred years ago as they are now. It’s really interesting that this dish is popular where you live. I’ve never seen it. There is such wonderful regional variation in foods across the U.S.

  4. I have some saltine crackers that need using up… just might try this recipe out using them instead of bread, as the zucchini is happily producing here too!

  5. It’s that time of year, isn’t it? I’ve been doing roasting or including it in parmigiana, but last night I made a no-pasta lasagna with it. Very little tomato sauce and white sauce over the top (I like mixing my sauces). It was good. Will have to try this at some point.

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