Ingredients
Scale
- 3 cups yellow squash, large diced
- 3 cups zucchini, large diced
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 tablespoons butter
- 1/2 cup sour cream
- 1 cup grated cheddar cheese
- 1 cup crushed butter-flavored crackers (Ritz recommended)
- 1 teaspoon house seasoning (mix of salt, black pepper, and garlic powder)
- Additional butter-flavored crackers for topping
Instructions
- Wash and cut zucchini and yellow squash into 3/4-inch pieces.
- Mix house seasoning: combine salt, black pepper, and garlic powder.
- Heat oil and sauté onion until translucent. Add squash and zucchini with seasoning, cook 10-12 minutes.
- Melt butter and mix with sour cream.
- Combine vegetables with butter-cream mixture, 3/4 cup cheese, and 3/4 cup crackers.
- Transfer to greased 9×13 dish, top with remaining cheese and crackers.
- Bake at 350°F for 15-20 minutes until bubbly and golden.
Notes
- Greek yogurt can substitute for sour cream
- Use gluten-free crackers for a gluten-free version
- Drain cooked vegetables well to prevent a soggy casserole
- Can be made ahead and stored in refrigerator for up to 4 days
- Allow to rest 5-10 minutes before serving
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 250
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
Keywords: zucchini casserole, yellow squash casserole, vegetable side dish, garden vegetables, comfort food