Ingredients:

  • 2 lbs yellow summer squash, sliced into quarter-moons
  • 1 medium yellow onion, finely diced
  • 2 tbsp unsalted butter
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 large eggs, beaten
  • 1/2 cup plain Greek yogurt
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1 sleeve Ritz crackers, crushed
  • 3 tbsp unsalted butter, melted
  • 1/2 cup parmesan cheese, finely grated

Instructions:

  1. Heat 2 tbsp butter in a skillet over medium-high heat. Add the diced onion and cook until translucent.
  2. Toss in the sliced squash, season with salt and pepper, and sauté for 5–7 minutes until tender-crisp with golden edges. Remove from heat and let cool slightly.
  3. In a large bowl, whisk together the beaten eggs, Greek yogurt, garlic powder, and smoked paprika until smooth.
  4. Fold in the sautéed squash and 1 cup of shredded cheddar, stirring gently to ensure the vegetables are coated without mashing the squash.
  5. Preheat oven to 350°F (175°C). Transfer the squash mixture into a 9x13 inch baking dish, smoothing the top with a spatula.
  6. In a small bowl, combine the crushed Ritz crackers, 3 tbsp melted butter, and parmesan cheese. Sprinkle the topping evenly over the casserole.
  7. Bake for 25–30 minutes until the edges are bubbling and the crust is deep golden brown.