If you need a recipe for your summer squashes, I recommend this savory zucchini and summer squash casserole. Chunks of squash are baked in a creamy, slightly spicy filling and lightly covered with a crunchy cracker topping. It makes a satisfying main course served with a green salad or a delicious side-dish for a summer barbecue.
I was looking for new cooking options for summer squash and came across several versions of yellow squash casserole. I borrowed the concept, added more vegetables and a little pepper to spice up the dish. I kept the crumbled crackers, because the crunchy texture appealed to me in a retro 1960s way.
This recipe makes about 8 side servings or 4 main entrees.
Tips
- I used Keebler Club crackers. Use whatever crackers you prefer, such Ritz.
- I added dried pepper flakes, but you could add a fresh chopped hot pepper, like jalapeño, with the stem and seeds removed. Sauté it with the other vegetables.
- If you opt out of using hot pepper, add some fresh ground black pepper when you add the salt.
- You can substitute a different cheese for the cheddar, such as Monterey Jack or a Mexican cheese blend.
- The instructions include adding butter pieces on top of the casserole. You can skip this if you want to cut back on the fat.
Ingredients
You need the following ingredients for this zucchini and summer squash casserole.
- 1/4 cup butter, divided in half
- 6 cups of zucchini and summer squash, chopped into 1/2-inch cubes
- 1 red bell pepper, seeded, and chopped (about 1 cup)
- 1/2 cup of chopped onion
- 1/4 teaspoon dried red pepper flakes (more if you like spicy)
- 35 salted crackers, crushed
- 1 cup shredded cheddar cheese
- 2 eggs
- 3/4 cup whole milk
- Kosher salt to taste
Directions
Butter a 9 x 13 inch baking dish and set it aside for later.
Preheat the oven to 400 degrees.
Melt two tablespoons of butter in a large skillet. Add the onion, red pepper, zucchini and summer squash to the skillet and lightly sauté them over medium heat for 5 – 10 minutes, until tender (not mushy). Add the red pepper flakes about halfway through the cooking. Put the cooked vegetables into a large mixing bowl.
In another bowl, mix the crushed crackers and shredded cheese.
In a small bowl, whisk the eggs and milk together.
Stir half of the cracker and cheese mixture into the vegetables. Add the egg and milk to the vegetables. Add a little salt and stir everything together.
Spread the vegetables into the baking dish. Sprinkle the rest of the cracker and cheese mixture over the top. Distribute small pieces of the remaining butter over the cracker topping.
Bake the casserole in the oven for 25 – 30 minutes, until the topping is a golden brown.
Related Topics
Here are some other summer recipes that you might enjoy.