Summer Squash Casserole is a creamy southern staple filled with fresh produce, cheese, and cream.
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
- 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.
Keywords: summer squash casserole