Zucchini and Summer Squash Casserole

Name: Zucchini and Summer Squash Casserole
Prep time: 40 min
Cook time: 30 min
Yield: 8
Ingredients: 3 tablespoons butter, plus softened butter for the baking dish; 1 large yellow onion, chopped; 4 garlic cloves, minced; 1 pound zucchini, cut into 1/2-inch rounds; 1 pound yellow squash, cut into 1/2-inch rounds; 1 cup fresh or frozen corn kernels; 2 cups shredded sharp cheddar cheese; 2 cups coarsely crushed buttery, flaky crackers, such as Ritz; 3 large eggs; 1 1/2 cups whole milk; 3 tablespoons chopped fresh basil; 1 teaspoon kosher salt (if using table salt, add less); 1/2 teaspoon hot pepper sauce such as Tabasco; Freshly ground pepper, to taste; 2 Roma tomatoes, sliced thin

Zucchini and Summer Squash Casserole was pinched from <a href="https://gooddinnermom.com/zucchini-and-summer-squash-casserole/" target="_blank" rel="noopener">gooddinnermom.com.</a>

"Cooking the squash in the skillet before assembly and baking adds flavor and more importantly, softens the squash so you can press out some of the moisture before baking. Even though the squash is browned in melted butter, when you press out the moisture, most of the butter goes with it so there's not much in the finished casserole...."

INGREDIENTS

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3 tablespoons butter, plus softened butter for the baking dish

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1 large yellow onion, chopped

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4 garlic cloves, minced

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1 pound zucchini, cut into 1/2-inch rounds

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1 pound yellow squash, cut into 1/2-inch rounds

•

1 cup fresh or frozen corn kernels

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2 cups shredded sharp cheddar cheese

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2 cups coarsely crushed buttery, flaky crackers, such as Ritz

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3 large eggs

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1 1/2 cups whole milk

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3 tablespoons chopped fresh basil

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1 teaspoon kosher salt (if using table salt, add less)

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1/2 teaspoon hot pepper sauce such as Tabasco

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Freshly ground pepper, to taste

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2 Roma tomatoes, sliced thin

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