Zucchini Squash Casserole
A delicious squash casserole with a cracker crumb topping.
Servings 6 servings
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon butter
- 1 medium sweet onion, peeled, cut in half and cut into 1/4 inch wide crescent slices
- 2 medium green bell peppers, stemmed, seeded and cut into 1/2-inch wide strips
- 3 cloves garlic, minced
- 4 medium zucchini, trimmed and cut into 1/4-inch thick slices
- 2 medium yellow summer squash, trimmed and cut into 1/4-inch thick slices
- sea salt and freshly ground black pepper, to taste
- 2 tablespoons flour
- 2 cups half and half
- 8 ounces shredded Swiss cheese, divided
- 2 sleeves Ritz crackers, crushed
- 1 tablespoon honey
- 1/4 cup butter
Instructions
- Preheat oven to 375º F
- Heat olive oil in a large skillet over medium heat. Add the onion and bell peppers and saute until softened, 5-7 minutes. Stir in the garlic and cook until slightly softened, about 1 minute longer. Season with salt and pepper. Saute 2 to 3 minutes longer.
- Sprinkle flour over vegetables, stir to combine and let cook 1 minute over medium heat. Slowly add the half and half, stirring constantly until mixture thickens and is bubbly. Remove from heat and stir in 1 cup of cheese. Stir until cheese has melted, set aside.
- Lay half of the zucchini and summer squash slices in 3-quart baking dish that has been sprayed with non-stick cooking spray. Top with half of the onion/half and half mixture. Repeat layers ending with onion/half and half mixture. Cover and bake for 30 minutes. Uncover, bake for 15 minutes longer.
- Remove dish from oven and uncover. Sprinkle remaining cheese over the top. Melt butter and honey in a small bowl in the microwave. Mix together cracker crumbs and melted butter mixture, sprinkle mixture over cheese. Bake, uncovered until the casserole is bubbly and the topping is lightly browned, about 15 to 20 minutes longer.