A delicious and creamy Zucchini and Squash Casserole that makes a perfect side dish for any meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings 1x
Category:Side Dish
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 medium zucchinis, sliced (about 4 cups)
2 medium yellow squashes, sliced (about 4 cups)
1 medium onion, diced
2 cloves garlic, minced
1 cup shredded cheddar cheese
1 cup sour cream
1 cup crushed buttery crackers (like Ritz)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 tablespoon olive oil
1/2 cup grated Parmesan cheese
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or a little olive oil.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
Add the sliced zucchini and yellow squash to the skillet. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables are slightly tender. Remove from heat.
In a large bowl, combine the sautéed vegetables, shredded cheddar cheese, sour cream, salt, black pepper, and dried thyme. Mix well until everything is evenly combined.
Pour the mixture into the prepared baking dish. Evenly spread the crushed crackers on top, then sprinkle the grated Parmesan cheese over the crackers.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
Remove from the oven and let it cool for about 5 minutes before serving.
Notes
For a healthier option, substitute Greek yogurt for sour cream.
Add cooked ground turkey or sausage for extra protein and flavor.