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Summer Squash Casserole

Source of Recipe


From "Whiskey in a Teacup" by Reese Witherspoon



List of Ingredients



• 3 tablespoons olive oil
  
• 1 white onion, chopped
  
• 2 cloves garlic, minced
  
• 1½ pounds yellow squash, sliced
  
• 1½ pounds zucchini, sliced
  
• 2 teaspoons salt
  
• 3 tablespoons butter
  
• 24 Ritz crackers
  
• 1 cup shredded sharp Cheddar cheese
  
• 2 large eggs beaten with ½ cup heavy cream
  
• 1 teaspoon sugar
  
• 1 teaspoon salt
  
• ½ teaspoon freshly ground black pepper
  
• 3 tablespoons finely grated Parmesan cheese
  
• 2 tablespoons chopped fresh parsley
  






Instructions



1. Preheat the oven to 375° F. Lightly grease a 2-quart baking dish.
   
   
2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté 3 minutes. Add the garlic to the onions and sauté 1 minute more. Add the yellow squash and zucchini to the pan with the salt; sauté for 8 to 10 minutes, or until just tender. Transfer the squash to a colander to drain away excess moisture. Add the butter to the hot pan to melt and remove the pan from the heat.
   
   
3. Place the crackers in a large zippered bag, seal, and roll over them with a rolling pin, or a juice glass on its side, to create coarse crumbs. Transfer half of the crumbs, along with the drained squash, to a large mixing bowl. Combine ¾ cup of the Cheddar cheese, the egg-cream mixture, and the sugar, salt, and pepper and gently fold the mixture into the squash and crumbs. Transfer the squash mixture to the prepared baking dish.
   
   
4. Combine the remaining cracker crumbs with the melted butter, the remaining ¼ cup Cheddar, and the Parmesan. Sprinkle the mixture over the top of the casserole.
   
   
5. Bake for 20 to 25 minutes. Remove from the oven and sprinkle with parsley.
   
   
   Serves 8 to 10