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Southern Zucchini And Squash Casserole

A creamy, cheesy, cracker-topped baked dish featuring tender zucchini and yellow squash, perfect as a side dish or vegetarian main course.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: Southern
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Vegetable Base
  • 2 medium zucchini, sliced into 1/4-inch rounds (about 3 cups)
  • 2 medium yellow squash, sliced into 1/4-inch rounds (about 3 cups)
  • 1 medium yellow onion, chopped
  • 1 tablespoon unsalted butter (for sautéing)
For the Creamy Filling
  • 1 cup sour cream
  • 1/4 cup whole milk
  • 2 large eggs
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper (optional)
For the Cheese and Topping
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup crushed buttery crackers (about 25 Ritz crackers), divided
  • 2 tablespoons unsalted butter, melted

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or cooking spray.
  2. Melt 1 tablespoon of butter in a large skillet over medium heat. Sauté the chopped onion for 3 to 4 minutes until soft and translucent.
  3. Add the sliced zucchini and yellow squash to the skillet and cook for 5 to 7 minutes until slightly tender but not fully cooked.
  4. Transfer the vegetable mixture to a plate to cool for 5 minutes.
Filling Preparation
  1. In a large mixing bowl, whisk together sour cream, milk, eggs, garlic powder, salt, black pepper, and cayenne until smooth.
  2. Add the cooked vegetables, 1.5 cups of shredded cheddar cheese, and 3/4 cup of crushed crackers. Fold until well combined.
Assembly and Baking
  1. Pour the mixture into the greased baking dish. Spread evenly and top with the remaining 1/2 cup of cheddar cheese and 1/4 cup of crushed crackers.
  2. Drizzle melted butter over the topping and cover loosely with aluminum foil. Bake covered for 20 minutes.
  3. Remove the foil and bake uncovered for another 12 to 15 minutes or until the top is golden brown.
  4. Let the casserole rest for 5 to 8 minutes before serving.

Notes

Slice the vegetables evenly for consistent cooking. Don’t fully cook the squash on the stovetop. Use sharp cheddar for better flavor. Butter the cracker topping for crispiness.