Name: Summer Squash Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: southern
Ingredients: 3 Tablespoons of olive oil 1 white onion 2 Garlic cloves, minced; 1.5 lbs yellow squash, sliced; 1.5 lbs Zucchini, sliced 2 teaspoons of salt 3 tablespoons of butter 24 Ritz Crackers 1 cup shredded sharp cheddar cheese 2 large eggs beaten with 1/2 cup of heavy cream 1 teaspoon sugar 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons finely grated parmesan cheese 2 tablespoon chopped fresh parsley

Summer Squash Casserole

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5 from 5 reviews

Summer Squash Casserole is a creamy southern staple filled with fresh produce, cheese, and cream.

Author: Sweetpea
Prep Time: 20
Cook Time: 30
Total Time: 50 minutes
Yield: 8-10
Category: side dish
Method: baking
Cuisine: southern

Ingredients

3 Tablespoons of olive oil
1 white onion
2 Garlic cloves, minced
1.5 lbs yellow squash, sliced
1.5 lbs Zucchini, sliced
2 teaspoons of salt
3 tablespoons of butter
24 Ritz Crackers
1 cup shredded sharp cheddar cheese
2 large eggs beaten with 1/2 cup of heavy cream
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons finely grated parmesan cheese
2 tablespoon chopped fresh parsley

Instructions

Pre-heat the oven to 375’F (190C) – Lightly grease a 2-quart baking dish
Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté for 3 minutes. Add the garlic to the onions and sauté 1 minute more. Add the yellow squash and zucchini to the pan with the salt; sauté for 8 to 10 minutes, or until just tender. Transfer the squash to a colander to drain away excess moisture. Add the butter to the hot pan to melt and remove the pan from the heat.
Place the crackers in a large zippered bag, seal, and roll over them with a rolling pin, or a juice glass on its side, to create coarse crumbs. Transfer half the crumbs, along with the drained squash, to a large mixing bowl. Combine 3/4 cup of the cheddar cheese, the egg-cream mixture, and the sugar, salt, and pepper and gently fold the mixture into the squash crumbs. Transfer the squash mixture to the prepared baking dish.
Combine the remaining cracker crumbs with the melted butter, the remaining 1/4 cup cheddar, and the parmesan ( i also added some panko breadcrumbs and nutritional yeast to give more of the crispy cheese flavor it would be lacking as a vegan dish). Sprinkle the mixture over the top of the casserole. Bake for 20 to 25 minutes. Remove from the oven and sprinkle with parsley.

Find it online: https://sweetpealifestyle.com/summer-squash-casserole/