2Bleu S Zucchini Yellow Squash Casserole Recipe

Ingredients for 2Bleu S Zucchini Yellow Squash Casserole

• Yellow Squash
• Zucchini
• Kosher Salt
• Black Pepper
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 bell pepper, chopped
• Garlic Cloves
• 4 tablespoons butter
• ½ teaspoon crushed red pepper flakes
• 1 cup sour cream
• Shredded Cheddar Cheese
• Parmesan Cheese
• Butter Flavored Crackers

How to Make 2Bleu S Zucchini Yellow Squash Casserole

1. Preheat oven to 350°F (175°C).
2. In batches, sauté 3 lbs of diced zucchini and yellow squash in 2 tablespoons of olive oil over medium heat. Season with 1 teaspoon of salt and ½ teaspoon of black pepper. Cover for the first 5 minutes to release moisture, then stir occasionally until softened and slightly browned (15-20 minutes total).
3. Transfer the cooked squash to a large colander to drain for 10-15 minutes. Then, place the drained squash in a very large bowl.
4. In the same skillet, melt 4 tablespoons of butter. Add 1 medium onion (chopped), 2 cloves garlic (minced), and 1 bell pepper (chopped); sauté for about 5 minutes until softened.
5. Remove from heat and immediately stir in ½ teaspoon crushed red pepper flakes, 1 cup sour cream, 1 ½ cups shredded cheddar cheese, and ½ cup grated Parmesan cheese.
6. Add the drained squash to the cheese mixture and gently stir to combine.
7. Pour the mixture into a greased 9x13 inch casserole dish.
8. Top with 1 ½ cups crushed Ritz crackers.
9. Bake for 30-40 minutes, or until golden brown and bubbly.
10. Let cool for 5-10 minutes before serving to allow the casserole to set.