Description
A delicious and creamy summer squash casserole that’s perfect for showcasing fresh summer produce. This dish combines tender squash with a cheesy, flavorful topping that is sure to be a hit at any summer gathering.
Ingredients
Scale
- 4 cups sliced summer squash (zucchini and yellow squash)
- 1 cup chopped onion
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 cup crushed crackers (like Ritz or saltines)
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, sauté the sliced summer squash and chopped onion in a bit of oil or butter over medium heat until tender, about 5-7 minutes. Drain any excess moisture.
- In a mixing bowl, combine the sautéed squash and onion with the cheddar cheese, sour cream, half of the crushed crackers, garlic powder, salt, pepper, and paprika if using. Mix well.
- Transfer the mixture to a greased baking dish and spread it evenly.
- In a separate bowl, mix the remaining crushed crackers with the melted butter and Parmesan cheese. Sprinkle this mixture evenly over the top of the casserole.
- Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
- Allow to cool slightly before serving. Enjoy your summer squash casserole!
Notes
- Feel free to add other vegetables like bell peppers or tomatoes for extra flavor.
- This casserole can be made ahead of time and refrigerated until ready to bake.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3
- Sodium: 450
- Fat: 12
- Saturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 2
- Protein: 6
- Cholesterol: 30
Keywords: summer squash casserole, vegetable casserole, cheesy squash dish, zucchini casserole, easy summer recipes