This squash and zucchini casserole has become my go-to for a fast, comforting meal. With just a few simple, summery ingredients, I can whip up this dish in under 30 minutes.
01
Melt the butter in a skillet. Add zucchini, yellow squash, and onions. Season with salt and pepper. Cook for 4-6 minutes.
02
Pour in the cream cheese and cook until the mixture thickens, about 3-5 minutes.
03
Remove skillet heat. Add ritz crackers and cheese. Transfer the mixture into a baking dish. Sprinkle crackers and cheese on top.
04
Bake casserole until golden brown, approximately 8-10 minutes.
- When cooking the vegetables in the skillet, aim for crisp-tender rather than fully cooked. - Let your cream cheese come to room temperature before adding it to the skillet.