Zucchini and Yellow Squash Casserole

Name: Zucchini and Yellow Squash Casserole
Prep time: 1 h 4 min
Cook time: 40 min
Total time: 1 h 44 min
Yield: 9-12 serving(s)
Ingredients: 5 cups yellow squash (cut in half, scooped of pulp, and diced1-inch cubes); 5 cups zucchini (cut in half, scooped of pulp, and diced 1-inch cubes); kosher salt, to taste; black pepper, to taste; 1/4 cup olive oil; 2 large onions, cut in half and sliced; 3 bell peppers, seeded and diced 1-inch squares; 4 garlic cloves, minced; 8 tablespoons butter; 2 teaspoons crushed red pepper flakes (to taste); 1 1/2 cups sour cream; 2 cups shredded cheddar cheese; 1 cup grated parmesan cheese; 2 -3 cups crushed butter flavored crackers (Ritz)

⏱ 104 mins 🍽 9-12 serving(s) 🏷 Vegetable

This vegetable casserole is an excellent way to use a plentiful harvest of summer squash. Zucchini and yellow squash are sautéed until tender, then combined with a rich, creamy mixture of onions, peppers, and cheese. Topped with buttery crackers and baked, it creates a comforting dish that even those hesitant about squash will enjoy. Ideal for gatherings, it serves 9 to 12 people and takes just over an hour and a half to prepare.

Ingredients

5 cups yellow squash (cut in half, scooped of pulp, and diced1-inch cubes)
5 cups zucchini (cut in half, scooped of pulp, and diced 1-inch cubes)
kosher salt, to taste
black pepper, to taste
1/4 cup olive oil
2 large onions, cut in half and sliced
3 bell peppers, seeded and diced 1-inch squares
4 garlic cloves, minced
8 tablespoons butter
2 teaspoons crushed red pepper flakes (to taste)
1 1/2 cups sour cream
2 cups shredded cheddar cheese
1 cup grated parmesan cheese
2 -3 cups crushed butter flavored crackers (Ritz)

Method

Set your oven to heat to 350°F. Cook the diced squash and zucchini in olive oil with salt and pepper until softened and lightly browned, which should take 15 to 20 minutes. Start with a lid on to draw out moisture, then remove it to allow browning.
Transfer the cooked squash to a large colander in the sink to drain for 10-15 minutes. After draining, place it into a very large mixing bowl. Repeat this process in batches until all the squash is cooked.
Using the same skillet, melt the butter. Cook the sliced onions, diced bell peppers, and minced garlic for about 5 minutes. You can add more salt and pepper at this stage if you wish.
Take the skillet off the heat. Promptly stir in the crushed red pepper flakes, sour cream, shredded cheddar, and grated parmesan cheese until everything is well combined.
Add the entire onion and cheese mixture to the bowl containing the drained squash. Mix everything together gently but thoroughly until evenly distributed.
Spoon the combined mixture into a buttered 9x13 inch or larger casserole dish. Sprinkle the crushed crackers evenly over the top. Bake for 30-40 minutes. Allow the casserole to rest for 5-10 minutes before serving so it can set properly.

Nutrition (per serving)

Sodium404700 mg

Recipe details

CategoryVegetable

Author2Bleu