With a buttery, crunchy top, this Cheesy Summer Squash and Zucchini Casserole is a perfect side dish. 
Cheesy Summer Squash and Zucchini Casserole
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

Cheesy Summer Squash and Zucchini Casserole is a great use of all of the summer garden bounty. With a buttery, crunchy top, you can use yellow squash or zucchini or both to make this perfect side dish.

Course: Casserole
Cuisine: American
Keyword: cheesy squash casserole, cheesy summer squach and zucchini casserole, cheesy zucchini casserole, squash casserole
Servings: 8 -12 servings
Author: Barbara
Ingredients
  • 2 pounds 4-6 cups summer squash or zucchini (a combination can be used)
  • 1 Tablespoon onion flakes
  • 2 cups shredded cheddar cheese
  • 2 eggs slightly beaten
  • 1 1/2 cups crushed crackers
  • 1 stick melted butter
Instructions
  1. Preheat oven to 400 degrees F.
  2. Wash and dice summer squash/zucchini. Boil in salted water until fork tender. Drain.
  3. Mix in onion flakes, cheese and eggs.
  4. Pour into a 13 x 9-inch pan that has been sprayed with nonstick cooking spray.
  5. Spread the crushed crackers over the casserole.
  6. Pour the melted butter over top the cracker crumbs.
  7. Bake for 30 minutes or until golden brown.
Recipe Notes