Hey friends!
Are you in the mood for a cozy dish that’s packed with flavor?
I’ve got a treat for you today: a baked zucchini and squash casserole!
It’s warm, comforting, and oh-so-easy to whip up.
Perfect as a side or a main dish, this casserole is sure to impress.
Let’s dive into the deliciousness!
Suggestions for Ingredient Substitution
For a healthier alternative, zucchini and yellow squash can be replaced with other low-carb vegetables like eggplant or bell peppers. These substitutions maintain the dish’s texture while offering different flavors and nutrients. Sour cream can be swapped with Greek yogurt to reduce fat content and increase protein. Use the same amount of Greek yogurt as sour cream called for in the recipe. Butter-flavored crackers can be substituted with whole grain breadcrumbs or crushed nuts for added fiber and nutrients. Adjust the quantity to achieve the desired texture, typically using about 3/4 cup of breadcrumbs or crushed nuts for every cup of crackers. For a gluten-free option, use gluten-free breadcrumbs or almond flour instead of crackers. These substitutions maintain the casserole’s overall texture and flavor profile while accommodating various dietary preferences and restrictions.
| Preparation Time | 10-15 minutes |
| Cooking Time | 40-50 minutes |
| Total Time | 50-65 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 35-45 g
- Fat: 80-90 g
- Carbohydrates: 100-120 g
Ingredients
- 3 cups yellow squash, cut into large cubes
- 3 cups zucchini, cut into large cubes
- Vegetable oil
- 1 large onion, chopped
- 4 tablespoons of butter
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup crushed butter-flavored crackers (such as ritz)
- 1 cup salt
- 1/4 cup ground black pepper
- 1/4 cup garlic powder
- Additional crushed butter-flavored crackers (such as ritz)
Step 1: Preheat the Oven and Cook the Squash
Begin by preheating your oven to 350°F (175°C).
While the oven is warming up, heat a little vegetable oil in a pan over medium-low heat.
Add the squash and sauté until it has completely broken down, which should take about 15 to 20 minutes.
Step 2: Drain the Squash
Line a colander with a clean tea towel.
Once the squash is cooked through, carefully transfer it to the lined colander.
Gather the edges of the tea towel and gently squeeze to remove any excess moisture from the squash.
Set the drained squash aside for later use.
Step 3: Sauté the Onion
In a medium-sized skillet, melt some butter over medium heat.
Add the onion and sauté for about 5 minutes until it becomes soft and translucent.
Remove the pan from the heat when done.
Step 4: Combine Ingredients
In a large mixing bowl, combine the squeezed squash, sautéed onion, and all the remaining ingredients except for the cracker crumbs.
Mix thoroughly to ensure all ingredients are well incorporated.
Step 5: Assemble and Bake
Pour the mixture into a buttered casserole dish, spreading it evenly.
Top the casserole with cracker crumbs, spreading them evenly across the surface.
Bake in the preheated oven for 25 to 30 minutes, or until the top is golden and the mixture is heated through.
Step 6: Serve and Enjoy
Once baked, remove the casserole from the oven and let it cool slightly before serving.
Enjoy your casserole while it’s warm for the best flavors and texture.
