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–+ servings

Cheesy Squash Casserole

A delightful dish combining fresh summer squash and zucchini with creamy cheeses and crunchy crackers, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: main, side
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition

Ingredients
  

Vegetables
  • 2 medium yellow squash, sliced (about 4 cups)
  • 1 medium zucchini, sliced (about 2 cups)
  • 1 small onion, diced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 cup shredded cheddar cheese
  • 1 cup crushed buttery crackers (like Ritz)
  • 1/4 cup grated Parmesan cheese
  • 2 large eggs, beaten
  • 1/4 cup milk

Equipment

  • Large Skillet
  • 9x13-inch Baking Dish
  • Mixing Bowl

Method
 

  1. Wash the yellow squash and zucchini under cool water, then slice them into thin rounds, about 1/4 inch thick.
  2. In a large skillet, heat olive oil over medium heat. Add the sliced yellow squash, zucchini, and diced onion. Sauté for 5-7 minutes until tender.
  3. In a large mixing bowl, combine the sautéed vegetables with shredded cheddar cheese, crushed buttery crackers, beaten eggs, and milk. Mix until well combined.
  4. Pour the mixture into a greased 9x13-inch baking dish and spread it out evenly. Sprinkle grated Parmesan cheese on top.
  5. Bake in a preheated oven at 350°F for 25-30 minutes until set and golden brown. Allow to cool for 5 minutes before serving.

Nutrition

Calories: 220kcalCarbohydrates: 10gProtein: 8gFat: 15g

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