Ingredients:

  • 2 lbs (900g) yellow summer squash or yellow crookneck squash, sliced into 1/4-inch rounds
  • 2 tbsp (28g) unsalted butter
  • 1 medium (150g) yellow onion, finely diced
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • 2 large (100g) eggs, beaten
  • ½ cup (120g) plain Greek yogurt
  • 1 cup (115g) sharp cheddar cheese, shredded
  • ½ tsp (1g) garlic powder
  • ¼ tsp (1g) dried thyme
  • 1 sleeve (100g) Ritz crackers, crushed
  • 3 tbsp (42g) unsalted butter, melted
  • ¼ cup (25g) grated Parmesan cheese

Instructions:

  1. Melt 2 tbsp butter in a skillet over medium heat. Add the diced onion and sauté until translucent. Stir in the sliced yellow summer squash, salt, and pepper. Cook for 5–7 minutes until the squash is tender-crisp and the liquid has mostly evaporated. Remove from heat and let cool slightly.
  2. In a large mixing bowl, whisk together the eggs, Greek yogurt, garlic powder, and thyme until smooth. Fold in the shredded cheddar cheese. Gently stir in the sautéed squash and onion mixture until every slice is coated.
  3. Preheat oven to 350°F (175°C). Pour the squash mixture into a 9x9 inch baking dish, smoothing the top with a spatula.
  4. In a small bowl, toss crushed Ritz crackers with melted butter and Parmesan cheese. Sprinkle the mixture evenly over the top of the casserole.
  5. Bake for 30–35 minutes until the edges are bubbling and the crust is golden brown.