Ingredients for 2Bleu's Zucchini Yellow Squash Casserole
- 3 lbs combined with Zucchini
- 3 lbs combined with Yellow Squash
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 2 tablespoons Olive Oil
- 1 medium Onion
- 1 Bell Pepper
- 2 cloves Garlic
- 4 tablespoons Butter
- 1/2 teaspoon Crushed Red Pepper Flakes
- 1 cup Sour Cream
- 1 1/2 cups Shredded Cheddar Cheese
- 1/2 cup Parmesan Cheese
- 1 1/2 cups crushed Butter Flavored Crackers
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How to Make 2Bleu's Zucchini Yellow Squash Casserole
- Preheat oven to 350°F (175°C).
- 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).
- Transfer the cooked squash to a large colander to drain for 10-15 minutes. Then, place the drained squash in a very large bowl.
- 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.
- 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.
- Add the drained squash to the cheese mixture and gently stir to combine.
- Pour the mixture into a greased 9x13 inch casserole dish.
- Top with 1 ½ cups crushed Ritz crackers.
- Bake for 30-40 minutes, or until golden brown and bubbly.
- Let cool for 5-10 minutes before serving to allow the casserole to set.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
32g
Fat
72g
Carbs
6g
