Squash and Zucchini Casserole

Course: casserole

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 279kcal

My squash and zucchini casserole is, cheesy, made with hearty veggies and ready in 30 mins. An easy recipe for weeknight dinners or potlucks!

Preheat your oven to 450°F. Lightly grease an 11x7-inch or 2-quart baking dish.
Slice your squash and zucchini into even 1/4-inch thick slices. Use a paper towel to blot the slices as dry as possible.
If time permits: before cooking, arrange slices on a baking sheet and sprinkle with some salt. Allow it to sit for 15-20 minutes to let salt draw out excess moisture. Rinse slices and pat them dry with paper towels before cooking.
In a large skillet over medium heat, melt the butter. Add zucchini, yellow squash, and onion. Season with salt and pepper. Cook, stirring occasionally, until crisp-tender, about 4–6 minutes. Add garlic and cook for 1 more minute.
Stir in the cream cheese and cook until melted and smooth, 2–3 minutes. The mixture should thicken slightly.
Remove from heat. Stir in ½ cup crushed Ritz crackers and ¼ cup shredded cheddar. Transfer mixture to prepared baking dish.
Sprinkle with remaining crackers and cheese. Bake for 8–10 minutes, or until the top is golden brown.
Let the casserole rest for 3–5 minutes before serving to allow it to set.

Slice the zucchini and summer squash evenly to ensure uniform cooking. Using a mandoline slicer (carefully!) is a great way to do this.
Don’t overcook in the skillet — the vegetables will finish softening in the oven.
Add the garlic just before the cream cheese to avoid burning.
Mixing crackers and cheese into the filling (not just on top) gives better flavor and texture throughout.
For a crispier top, broil for the last 1–2 minutes — just watch closely to avoid burning.