Description
A creamy, cheesy summer side dish layered with tender zucchini and yellow squash, topped with buttery crackers for a golden, crunchy finish—perfect for potlucks, backyard dinners, or simple family meals.
Ingredients
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2 Tbsp butter
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2 medium zucchini, sliced ¼″ thick
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2 medium yellow summer squash, sliced ¼″ thick
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1 small yellow onion, minced
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½ tsp sea salt
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¼ tsp ground black pepper
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4 cloves garlic, minced
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¼ cup cream cheese
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1 cup Ritz crackers, crushed (divided)
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½ cup shredded cheddar cheese (divided)
Instructions
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Preheat oven to 350 °F (175 °C).
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In a large skillet, melt butter over medium heat. Add zucchini, squash, onion, salt, and pepper; sauté until just tender, about 5–7 minutes. Add minced garlic and cook 1 more minute.
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Remove from heat and stir in cream cheese until melted and well incorporated. Mix in half each of the crushed crackers and cheddar cheese.
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Transfer the mixture to a greased 8×8 or 9‑inch casserole dish and smooth the top.
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Combine remaining cheddar cheese and crushed crackers; sprinkle evenly over the top.
- Bake uncovered for 25–30 minutes, or until bubbly and golden on top. Let rest 10 minutes before serving.
Notes
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To avoid watery casserole, sauté veggies until tender, not soft; drain excess liquid if needed.
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For extra crispiness, broil for 2–3 minutes at the end—watch closely.
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Make it ahead: assemble, cover, and refrigerate up to 2 days; bake just before serving.
- Gluten-free: use gluten-free crackers. Dairy-free: try cream cheese and cheddar substitutions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking, Sautéing
- Cuisine: American