Squash And Zucchini Casserole
Light and tasty! This is the perfect Summer Casserole! When baked, the topping becomes a crunchy cheese crisp.....ADDICTING!
Equipment
- Large Sauce Pan
- Mixing Bowl
- 9x13 Baking Dish
Ingredients
- 2 Squash Diced
- 2 Zucchini Diced
- 2 Tablespoons Olive Oil Extra Virgin
- 2 Yellow Onion Diced
- 1 bulb Garlic Minced
- 1/4 cup Water
- 1 sleeve Whole Wheat Ritz Crackers
- 1½ cups Fiesta Blend Shredded Cheese
- 2 Eggs Beaten
- 3/4 cup 2% Milk
- 1/4 cup Butter Salted; Melted
- 1/2 teaspoon Flaked Himalayan Pink Salt
- 1 teaspoon Black Pepper Freshly Cracked
- 4 Tablespoons Butter Salted
Instructions
- Preheat oven to 400°F and grease a 9"x13" baking dish with extra virgin olive oil spray.
- Heat extra virgin olive oil in a large sauce pan over Medium heat. Sauté garlic and onions for 3 minutes. Add the squash and zucchini on top of the garlic and onions; top with water and cover with a fitted lid. Steam for 5 minutes or until the squash and zucchini are fork tender.
- In a large Mixing Bowl, crush the Ritz crackers with your hands; add the shredded cheese and toss to combine. Place half of the cheese and cracker mixture aside (this will be used for the topping).
- Continuing in the large mixing bowl, stir in the milk, beated eggs and melted butter (if butter is still hot or eggs are too cold, temper the ingredients together by SLOWLY mixing them in as you stir very rigorously at the same time; this will allow the air to bring the ingredients to the same temperature). Add in the sautéd vegetables and season with salt and pepper.
- Pour the mixture into the baking dish and top with the remaining cracker and cheese mixture you previously set aside. Place the 4 Tablespoon pats of butter on top. Bake for 30 minutes. After 30 minutes, broil for 1-2 minutes until the topping looks crispy, but not burned. Allow casserole to rest for 15 minutes before serving. Enjoy!