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Summer Squash Casserole

If you have squash and zucchini, this recipe is a perfect way to use a large amount. I love serving this casserole at family dinners and it is always complimented on. The perfect southern casserole for your table!

Prep Time: 30 Minutes | Cook Time: 30 Minutes


  • 3 TBSP olive oil

  • 1 white onion, chopped

  • 2 garlic cloves, minced

  • 1½ pounds yellow squash, sliced

  • 1½ pounds zucchini, sliced

  • 2 teaspoons salt

  • 3 TBSP butter

  • 36 ritz crackers

  • 1 cup shredded sharp cheddar cheese

  • 2 large eggs beat with ½ cup of heavy cream

  • 1 teaspoon sugar

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 3 tablespoons finely grated parmesan cheese

  • 2 tablespoons fresh parsley (optional)


  1. Preheat oven to 375.  Lightly grease a 2-quart baking dish.

  2. Heat olive oil in a large skillet over medium-high heat.

  3. Add the onion and sauté 3 minutes

  4. Add the garlic and sauté 1 minute more

  5. Add the squash and zucchini to the pan with the salt; sauté for 8-10 minutes

  6. Transfer the squash to a colander and let drain (I find the longer you can let this drain, the better)

  7. Add the butter to your hot pan and let melt, remove the pan from heat (will use later)

  8. Place your crackers in a large, zippered bag, seal and roll over them with a rolling pin glass to create crumbs. 

  9. Transfer half the crumbs along with your drained squash to a large mixing bowl.

  10. Combine ¾ cup of cheddar cheese, the egg-cream mixture, sugar, salt and pepper and gently fold the mixture into your squash and crumbs. 

  11. Transfer the squash mixture to your baking dish.

  12. Combine the remaining cracker crumbs with the melted butter, the remaining ¼ cup of cheddar, and the parmesan.

  13. Sprinkle the mixture over the top of the casserole (I will throw in some extra cheddar here too….)

  14. Bake for 20-25 minutes.

  15. Remove from the oven and sprinkle with parsley (optional)


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