Description

This Zucchini and Squash Casserole is a fast, healthy, and incredibly flavorful side dish that features tender vegetables, a creamy center, and a satisfyingly crunchy topping.

Ingredients

Scale

2 medium Zucchini (sliced)
2 medium Yellow Squash (sliced)
1 small Sweet Onion (diced)
1/2 cup Sour Cream
1.5 cups Cheddar Cheese (shredded)
1 sleeve Ritz Crackers (crushed)
3 tablespoons Melted Butter
1 teaspoon Garlic Powder
Salt and Pepper (to taste)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish
Sauté diced onions with a splash of oil over medium-high heat for about 3 minutes
Add sliced zucchini and yellow squash to the skillet and sauté for 4-5 minutes, then drain any excess liquid
In a large mixing bowl, combine sautéed vegetables, sour cream, 1 cup of cheddar cheese, garlic powder, salt, and pepper, then transfer to the baking dish
In a small bowl, mix crushed Ritz crackers with melted butter and the remaining cheese, then sprinkle on top of the casserole
Bake for 20-25 minutes until bubbly and golden brow
Let the casserole sit for 5 minutes before serving

Notes

To prevent the casserole from becoming watery, consider sweating the zucchini and squash before cooking.

Prep Time: 10 mins
Cook Time: 25 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 245 kcal
Sugar: 3 g
Sodium: 420 mg
Fat: 16 g
Saturated Fat: 8 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 30 mg