If you are anything like me, you tend to overplant your gardens and often find yourself scrambling for ways to use all of your zucchini or yellow squash. My sister originally turned me on to this hotdish idea and had mentioned that restaurant that she visits in Colorado serves a yellow squash casserole and said it was a crowd favorite! While the original idea used only yellow squash, I happened to have zucchini on hand and my kids love it, so it was a win/win to use it in this dish! This creamy casserole with the buttery, crunchy topping is sure to be a mid-summer hit!
Summer Squash Hotdish
2 tablespoon olive oil
2 zucchini squash, sliced into 1/4 to 1/2 inch half moons
2 yellow summer squash, sliced into 1/4 to 1/2 inch half moons
1 small yellow onion
2 cloves garlic, fresh minced
1 egg
1/4 cup mayo
1/2 cup sour cream
1 cup cheddar cheese
1/2 teaspoon cracked black pepper
1 teaspoon kosher salt
Topping
1 cup crushed butter flavor crackers (Ritz works great or Glutino for gluten-free)
1 cup french fried onions (I used wild harvest brand gluten-free)
2 tablespoons butter, melted
Directions:
Preheat oven to 350 degrees. In a small bowl, whip together the egg, mayo, sour cream, cheese, salt, and pepper. Set aside.
In a large saute pan, heat olive oil over medium heat. Add squash, onion, and garlic. Cook over medium heat for 5 minutes or until onion is translucent and squash has softened. Let cool slightly. Add the sour cream mixture and stir until squash and onions are coated. Pour the mixture into an 8×10 casserole dish. Top with crushed crackers, fried onions and drizzle the melted butter over the top. Bake for 30 minutes or until heated through and the topping is golden brown.
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