Squash Casserole
This southern-style squash casserole transforms garden-fresh yellow squash and zucchini into a cheesy, baked comfort food that's easy, crowd-pleasing, and perfect for warm evenings.
Ingredients
- 2 lbs yellow summer squash sliced 1/4" thick
- 2 medium zucchini sliced to match squash thickness
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1 cup sharp cheddar cheese shredded
- 1/2 cup grated Parmesan cheese
- 1/2 cup plain Greek yogurt
- 1/2 cup sour cream
- 2 large eggs lightly beaten
- 1 cup crushed buttery crackers
- 2 tbsp unsalted butter melted
- 1 tsp kosher salt
- 1/2 tsp black pepper freshly cracked
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper optional
Instructions
- Preheat oven to 350°F and grease a 9x13" baking dish with melted butter.
- Toss squash, zucchini, and onion with salt and pepper in a bowl; let rest for 10 minutes, then drain excess moisture.
- Whisk together Greek yogurt, sour cream, eggs, paprika, cayenne, and garlic; fold in cheddar and half the Parmesan.
- Combine squash mixture with yogurt-cheese batter and transfer to baking dish.
- Mix crushed crackers with melted butter and remaining Parmesan; sprinkle over squash layer.
- Bake for 35-40 minutes until golden brown and bubbly.
- Let rest before serving.
Notes
For a golden top, broil for 1-2 minutes at the end. To store, refrigerate covered for up to 4 days or freeze for up to 3 months.
Nutrition
Calories: 250kcal
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