Ingredients:

  • 2 lbs yellow summer squash, sliced into quarter-moons
  • 1 medium yellow onion, diced
  • 2 tbsp unsalted butter
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 large eggs, beaten
  • 1/2 cup plain Greek yogurt
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 tsp dried thyme
  • 1/4 tsp garlic powder
  • 1 sleeve Ritz crackers, crushed
  • 3 tbsp unsalted butter, melted
  • 1/4 cup Parmesan cheese, grated

Instructions:

  1. Melt 2 tbsp of butter in a skillet over medium high heat. Add the diced onion and sauté until translucent (about 3 minutes).
  2. Stir in the sliced yellow squash, salt, and pepper. Cook 5–7 minutes until the squash is tender crisp and the liquid has evaporated. Remove from heat and let cool slightly.
  3. In a large mixing bowl, whisk together the eggs, Greek yogurt, shredded cheddar, thyme, and garlic powder until smooth.
  4. Fold the sautéed squash and onion mixture into the binder. Stir until every slice is coated.
  5. Pour the mixture into a greased 9x13 inch baking dish. Spread it evenly with a spatula.
  6. In a small bowl, combine the crushed Ritz crackers, melted butter, and grated Parmesan cheese.
  7. Sprinkle the cracker mixture evenly over the top of the Yellow Squash Casserole.
  8. Bake at 350°F (180°C) for 30 minutes until the topping is golden brown and the center is set.