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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