Squash and Zucchini Casserole
Buttery Squash and Zucchini Casserole is a show stopper! The crispy golden brown cracker crumbs add so much texture to a creamy and delicious casserole base. Perfect for a Thanksgiving table!
Servings: 8
Calories: 315kcal
Ingredients
- 2 medium zucchini squash cut into ½ inch semi circles (¾ pounds)
- 2 medium yellow squash cut into ½ inch semi circles (¾ pounds)
- 6 tablespoons salted butter divided
- 2 tablespoons oil divided (such as avocado)
- 1 cup white onions finely chopped
- 2 cups butter crackers crushed up, such as Ritz
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- ½ cup parmesan cheese grated
- ½ cup sour cream preferably full fat
- 1 cup cheddar cheese grated (I use sharp, but medium works too)
Instructions
- PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a 12x10 baking dish (or an 8x8 or 9x9 baking dish) with nonstick cooking spray.
- SEAR: Heat a large skillet over medium high heat. Add 2 teaspoon oil and a tablespoon of butter. Saute half the zucchini and yellow squash. Quickly brown the outside but don’t cook it all the way through, about 1-2 minutes. Remove to a large bowl and cook the remaining zucchini and squash the same way in 2 teaspoons of oil and another tablespoon of butter.
- SAUTE: Add 1 tablespoon of butter and another 2 teaspoons of oil to the same pan once the zucchini and squash are cooked. Once melted saute the onions for 4-6 minutes or until they soften. Season with a pinch of salt so that they soften but do’t brown. Remove the onions to the same bowl as the zucchini.
- GOLDEN: Add the remaining 3 tablespoon of butter to same pan. Once melted stir the butter crackers around until they absorb most of the butter. Remove from heat and let cool.
- COMBINE: Add the kosher salt, black pepper, garlic powder, red, pepper flakes, grated parmesan cheese, sour cream, 1 cup of butter crackers, and the cheddar cheese to the zucchini and onion mixture and stir to combine.
- DUMP: Pour mixture into the prepared baking dish and top with the remaining butter crackers.
- BAKE: no need to cover with foil, simply bake in the oven for 20-25 minutes or until the crackers are golden brown on top and the zucchini is tender to your liking. Enjoy!
Nutrition
Calories: 315kcal | Carbohydrates: 16g | Protein: 9g | Fat: 25g | Fiber: 2g | Sugar: 5g
