Yellow Squash and Zucchini Casserole
This yellow squash and zucchini casserole is a creamy, cheesy, and comforting side dish. Tender summer squash is baked in a rich cream cheese sauce and topped with a buttery, crunchy cracker topping. It's the perfect way to enjoy fresh summer vegetables.
Ingredients
- 4 tablespoons unsalted butter (divided)
- 1 small yellow onion (minced)
- 2 medium zucchini (1/4-inch cubes)
- 2 medium yellow summer squash (1/4-inch cubes)
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 2 cloves garlic (minced)
- 4 ounces cream cheese (softened)
- 1 cup shredded cheddar cheese (divided)
- 1 cup Ritz crackers (crushed)
Instructions
- Preheat and sauté: Preheat your oven to 350°F (175°C). In a large skillet, melt 2 tbsp butter over medium heat. Add the minced onion and cook for 5 minutes until soft.
- Cook the squash: Add the cubed zucchini and yellow squash to the skillet. Season with salt and pepper. Cook for 10-12 minutes, stirring occasionally, until tender.
- Make the creamy sauce: Stir in the minced garlic and cook for 1 minute until fragrant. Add the softened cream cheese and ½ cup shredded cheddar cheese, stirring until everything is melted and well combined.
- Prepare the topping: In a separate small bowl, combine the crushed Ritz crackers with the remaining 2 tbsp melted butter. Mix well to coat the crumbs.
- Assemble and bake: Pour the squash mixture into an 11x7-inch baking dish. Sprinkle the remaining ½ cup of cheddar cheese over the top, then evenly distribute the buttered cracker crumbs. Bake for 20-25 minutes until bubbly and golden brown. Let it rest for a few minutes before serving. ENJOY!!!
Notes
- For the best flavor, use freshly shredded cheddar cheese.
- Make sure to slice your squash into even pieces.
- Let the casserole rest for about 5-10 minutes before serving.
- Store leftovers in an airtight container in the fridge.
- This casserole can be assembled a day ahead of time.