Ingredients:

  • 2 cups (300g) zucchini, sliced into 1/4 inch rounds
  • 2 cups (300g) yellow summer squash, sliced into 1/4 inch rounds
  • 2 tbsp (28g) unsalted butter
  • 1/2 cup (50g) yellow onion, finely diced
  • 2 cloves (6g) garlic, minced
  • 4 oz (113g) cream cheese, softened
  • 1 cup (115g) sharp cheddar cheese, freshly shredded
  • 1/4 cup (60ml) sour cream
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/2 tsp (2g) garlic powder
  • 1 sleeve (100g) Ritz crackers, crushed
  • 3 tbsp (42g) unsalted butter, melted
  • 2 tbsp (15g) fresh parsley, chopped

Instructions:

  1. Melt 2 tbsp (28g) of butter in a skillet over medium heat.
  2. Add the diced onion and sauté until translucent (about 3-4 minutes).
  3. Stir in the sliced zucchini and yellow squash. Cook for 5-7 minutes, stirring occasionally, until the squash is softened and the liquid released from the vegetables has mostly evaporated.
  4. Add the minced garlic and cook for 1 more minute until fragrant. Remove from heat.
  5. In a large mixing bowl, combine the softened cream cheese, shredded cheddar, sour cream, salt, pepper, and garlic powder.
  6. Fold the sautéed vegetables into the cheese mixture using a rubber spatula until every slice of squash is coated.
  7. Transfer the mixture into a greased 9x13 inch baking dish, smoothing the top with a spatula.
  8. In a small bowl, toss the crushed Ritz crackers with melted butter and chopped parsley.
  9. Sprinkle the cracker mixture evenly over the top of the casserole.
  10. Bake at 350°F (175°C) for 20-25 minutes, or until the edges are bubbling and the topping is a deep mahogany-gold.