Zucchini and Squash Casserole
Great side dish for the holidays or for your Sunday dinner!
- 2 yellow squash (sliced/cut in half)
- 2 zucchini squash (sliced/cut in half)
- 1/2 small yellow onion (diced)
- 1 large garlic clove (minced)
- 1/2 cup grape or cherry tomatoes (sliced in half)
- 2 tablespoons green onions (sliced)
- 2 tablespoons fresh basil (sliced)
- 1 1/2 tablespoon unsalted butter
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 large eggs
- 1 cup milk
- 1 cup cheddar cheese (or alternative)
- non-stick spray (for your baking dish)
- 5 whole wheat ritz crackers (crumbled)
Add 1 tbsp of unsalted butter to a pan set on medium heat.
Add garlic, yellow onions and the zucchini and squash. Mix the ingredients in the pan.
Add the cayenne pepper. Cook for about 2-3 minutes.
Add the tomatoes, green onions and basil. Add the salt and pepper.
Mix the ingredients in the pan. Increase heat to medium high. Continue to cook the vegetables until they are soft.
Use a large bowl to prepare your other ingredients while the vegetables are cooking.
Add two eggs to the bowl and stir (use a whisk). Add 1 cup of milk.
Add 1 cup of cheddar cheese or alternative.
Add the vegetables to the bowl and mix with the wet ingredients.
Add 1/2 tbsp of melted unsalted butter to the bowl.
Preheat your oven to 350. Use a 8” x 8” square baking dish. Spray the baking dish with a non-stick spray.
Add the zucchini and squash mixture to the baking dish. Spread the ritz cracker crumbles on top of the dish evenly.
Bake for about 35-45 minutes or until the crust is golden brown and casserole is done (you will notice the crust edges browning and the mixture is more firm).
Serve.
Add a cheddar cheese mix instead of regular cheddar to your casserole to add more flavor.