Joni's Summer Squash Casserole

Bursting with vibrant flavors and comforting textures, Joni's Summer Squash Casserole is the ultimate side dish for warm-weather gatherings. This easy-to-make casserole combines tender slices of yellow summer squash and zucchini with creamy sour cream, gooey cheddar cheese, and a hint of garlic for a rich, savory base. Topped with a buttery, golden crust made from crushed Ritz crackers and parmesan cheese, every bite is a perfect balance of creamy and crunchy. With just 20 minutes of prep and simple ingredients like sautéed onions and a touch of seasoning, this oven-baked casserole is a crowd-pleaser for family dinners, potlucks, or backyard barbecues. Pair it with grilled meat or enjoy it as a vegetarian main course—it's summer comfort food at its finest!

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 6 cups (sliced) yellow summer squash
• 2 cups (sliced) zucchini
• 1 medium (chopped) onion
• 4 tablespoons (divided) butter
• 1.5 cups shredded cheddar cheese
• 1 cup sour cream
• 1 large (beaten) egg
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1.5 cups (crushed) Ritz crackers
• 0.5 cups (grated) parmesan cheese

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.

Step 2

Bring a large pot of water to a boil. Blanch the sliced summer squash and zucchini for 3-4 minutes until they are slightly tender. Drain well and set aside.

Step 3

In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Remove from heat.

Step 4

In a large mixing bowl, combine the squash, zucchini, sautéed onion, shredded cheddar cheese, sour cream, beaten egg, garlic powder, salt, and black pepper. Mix until all ingredients are well combined.

Step 5

Transfer the squash mixture to the prepared baking dish, spreading it out evenly.

Step 6

In a small bowl, mix the crushed Ritz crackers with the grated parmesan cheese. Melt the remaining 2 tablespoons of butter and drizzle it over the cracker mixture, tossing to coat evenly.

Step 7

Sprinkle the cracker topping evenly over the squash mixture in the baking dish.

Step 8

Bake in the preheated oven for 30-35 minutes or until the casserole is bubbly and the topping is golden brown.

Step 9

Remove from the oven and let it cool for 5 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(1814.2g)

Amount per serving	% Daily Value*
Calories	2478.7

Total Fat 189.3g	0%
Saturated Fat 108.2g	0%
Polyunsaturated Fat 4.2g
Cholesterol 692.2mg	0%
Sodium 8109.3mg	0%
Total Carbohydrate 133.1g	0%
Dietary Fiber 12.3g	0%
Total Sugars 70.3g
Protein 90.1g	0%

Vitamin D 62.7IU	0%
Calcium 2239.6mg	0%
Iron 8.6mg	0%
Potassium 2642.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.6%

Protein: 13.9%

Carbs: 20.5%