Squash and Zucchini Casserole



Given to me by my grandmother. Recently added the Zucchini to this recipe and can be taken out if you like. A great side dish for family gatherings or parties!

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15 Min
35 Min


6 c
large chopped fresh yellow squash and zucchini
3 Tbsp
olive oil
1/2 large
onion, vidalia, peeled and roughly chopped
4 Tbsp
1/2 c
light sour cream
1 c
grated chedder cheese
1 c
crushed ritz crackers
salt and pepper to taste


1Preheat oven to 350 degrees F.

2Saute the squash, zucchini and onion in olive oil over medium-low heat until it has completely broken down. I like a little brown on them. *note*- Onion takes less time to cook, so add in when squash is halfway done. add salt and pepper.

3When done, put squash, onion, and zucchini on a paper plate, or plate lined with a paper towel, to soak up extra oil.

4while still hot, put in a buttered casserole dish, with cheese and sour cream, and mix well.

5melt butter in microwave and crush the crackers in a ziplock bag.

6spread the crackers evenly over the squash and cheese mixure. pour melted butter over the ritz crackers to allow crackers to brown in oven!

7Bake for 25-30 minutes, or until crackers are browned but not burned!

About this Recipe

Course/Dish: Vegetables, Side Casseroles