Ingredients:

  • 2 lbs yellow summer squash, sliced into ¼-inch rounds
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 2 large eggs, room temperature
  • ½ cup full-fat sour cream
  • 2 cups sharp cheddar cheese, shredded
  • 1 tsp garlic powder
  • ½ tsp dried thyme
  • 1 cup crushed Ritz crackers
  • 3 tbsp unsalted butter, melted
  • ½ cup parmesan cheese, finely grated

Instructions:

  1. Melt 2 tbsp of butter in a 12-inch cast iron skillet or large non-stick pan over medium-high heat.
  2. Add the diced onion and sauté for 3-4 minutes until translucent.
  3. Stir in the sliced squash, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the squash is tender-crisp and the liquid in the pan has almost completely evaporated.
  4. Remove from heat and let cool slightly.
  5. In a large mixing bowl, whisk together the eggs and sour cream until the mixture is smooth and pale yellow.
  6. Stir in the garlic powder, dried thyme, and the shredded cheddar cheese.
  7. Fold in the sautéed squash and onions using a rubber spatula, ensuring every slice is coated in the creamy mixture.
  8. Transfer the mixture into a greased 9x9 inch or 2-quart baking dish and smooth the top.
  9. In a medium bowl, combine crushed crackers, melted butter, and parmesan cheese.
  10. Sprinkle the mixture evenly over the squash, pressing down very lightly.
  11. Bake at 350°F (175°C) for 25-30 minutes until the edges are bubbling and the top is golden brown.