Zucchini Onion Casserole

 

September 9, 2020

Zucchini Onion Casserole

We have zucchini abundance from our garden. The goal was to grow enough for our consumption. So far I am keeping up with it! This is a summer squash recipe. Use yellow summer squash or smaller zucchini. A smaller squash has a thinner skin.

Ingredients

Zucchini, 2 smaller

Onion, 1 medium

Olive oil, 1 tablespoon

Sour cream, ¼ cup

Parmesan cheese, ¼ cup grated

Cheddar cheese, ½ cup grated

Ritz crackers, small tube

Preparation

Use the olive oil to coat the bottom and sides of an 8 x 8 casserole dish. Slice the zucchini and onion. In a sauté pan, over medium heat, melt the butter and add the squash and onion. Cook until soft. Add the cooked ingredients to a medium size bowl. Add the sour cream, Parmesan cheese and cheddar cheese. Mix well. Spoon into the casserole and press to fill the corners. Sprinkle the top with crushed Ritz crackers. Bake in a preheated 350 degree oven for 20 minutes.

 

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