Description
A delicious and comforting Zucchini and Squash Casserole that combines fresh vegetables with creamy cheese and a crunchy topping.
Ingredients
- 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg