Ingredients:

  • 1.5 lbs yellow summer squash, sliced into 1/4 inch rounds
  • 1/2 tsp salt
  • 1 small Vidalia onion, finely diced
  • 1 large egg, beaten
  • 1/4 cup melted unsalted butter
  • 1/2 cup grated sharp cheddar cheese
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/8 tsp sugar
  • 1/2 cup crushed Ritz crackers
  • 1 tbsp melted butter

Instructions:

  1. Toss the sliced squash with 1/2 tsp of salt in a colander and let sit for 15 minutes to draw out excess water.
  2. Gently pat the squash dry with paper towels.
  3. In a large mixing bowl, whisk together the beaten egg, 1/4 cup melted butter, grated cheddar, black pepper, garlic powder, and sugar.
  4. Fold in the diced Vidalia onion and the dried squash slices, stirring gently until coated.
  5. Preheat oven to 350°F (175°C) and lightly grease a 9x9 inch baking dish.
  6. Spread the squash mixture evenly into the prepared baking dish.
  7. Combine crushed crackers and 1 tbsp melted butter, then sprinkle evenly over the top of the squash.
  8. Bake for 30 minutes, or until the edges are bubbling and the topping is mahogany-colored and crispy.