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Yellow Squash and Zucchini Casserole

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This Yellow Squash and Zucchini Casserole is creamy, cheesy, and full of tender veggies with a buttery cracker topping. It’s a delicious way to use fresh summer squash and makes the perfect side for weeknight dinners, holiday tables, or potlucks.

Ingredients

Scale

  • 2 medium yellow squash, sliced

  • 2 medium zucchini, sliced

  • 1/2 medium onion, finely chopped

  • 1 tablespoon olive oil or butter

  • 1 cup shredded cheddar cheese

  • 1/2 cup sour cream

  • 1/4 cup grated Parmesan cheese

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 cup crushed buttery crackers (like Ritz)

  • 2 tablespoons melted butter

Instructions

  1. Preheat oven: Preheat to 375°F (190°C). Lightly grease a 9×9-inch or similar baking dish.

  2. Sauté veggies: In a large skillet, heat olive oil or butter over medium heat. Add squash, zucchini, and onion. Sauté for 5–7 minutes, until just tender. Drain any excess liquid.

  3. Make the filling: In a large bowl, combine sautéed veggies, cheddar cheese, sour cream, Parmesan, garlic powder, salt, and pepper. Mix until well combined.

  4. Assemble casserole: Transfer mixture to the prepared baking dish. In a small bowl, mix crushed crackers with melted butter. Sprinkle evenly over the top.

  5. Bake: Bake uncovered for 25–30 minutes, or until hot and bubbly with a golden topping.

  6. Cool slightly and serve: Let sit for 5 minutes before serving.

Notes

  • You can add chopped cooked bacon or diced ham for a heartier version.

  • Use Greek yogurt in place of sour cream for a lighter option.

  • Want it gluten-free? Use GF crackers or crushed pork rinds for the topping.

Find it online: https://ukfinda.com/yellow-squash-and-zucchini-casserole/