With Michael’s vegetable garden operating at capacity, my family had a deluge of enormous squash and zucchini this spring. I found this recipe from Paula Dean and adapted it a bit. It really is so delicious and was a huge hit at potluck suppers.
* 1 tablespoon vegetable oil
* 6 (or so) medium yellow summer squash (zucchini works just as well,) thinly sliced (or more thickly sliced and quartered)
* 1 large onion, red or white
* 1 tablespoon butter
* 1/2 cup grated Parmesan
* 1 cup shredded yellow cheese (like cheddar)
* 1 cup light sour cream
* Salt and freshly ground black pepper to taste
* 1 sleeve crackers, crushed medium to fine (recommended: Ritz) – this is a must!
Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.
Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.
Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly (sometimes I just mix in the crackers and it gives the entire dish a yummy texture.)