Ingredients:

  • 2 lbs yellow summer squash, sliced into half-moons
  • 1 lb zucchini, sliced into half-moons
  • 1 medium yellow onion, finely diced
  • 3 tbsp unsalted butter
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 large eggs, beaten
  • 2 cups sharp cheddar cheese, shredded
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1 sleeve Ritz crackers, crushed
  • 4 tbsp unsalted butter, melted
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Melt 3 tbsp of butter in a 12-inch cast iron skillet or large non-stick pan over medium-high heat. Add the diced onion and sauté for 3–5 minutes until translucent.
  2. Stir in the sliced yellow squash and zucchini. Cook for 8–10 minutes, stirring occasionally, until the vegetables are tender-crisp and most of the released liquid has evaporated. Remove from heat and let cool slightly.
  3. In a large mixing bowl, whisk together the sour cream, mayonnaise, beaten eggs, garlic powder, and thyme until smooth.
  4. Fold in the sautéed squash mixture and 1.5 cups of the shredded cheddar cheese. Stir gently until the vegetables are thoroughly coated.
  5. Preheat oven to 350°F (175°C). Pour the squash mixture into a 9x13 inch baking dish and smooth the top with a spatula.
  6. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the surface.
  7. In a small bowl, combine the crushed Ritz crackers, melted butter, and grated Parmesan cheese. Sprinkle the mixture evenly over the cheese layer.
  8. Bake for 30 minutes or until the topping is mahogany-colored and crisp. Garnish with chopped fresh parsley before serving.