If you’re anything like us, we always seem to plant way to many zucchini and squash plants. We have an extra abundance of them! So, we have been coming up with new ways of preparing them! Besides the basic frying or preparing in butter with onions, this delicious Zucchni and Squash Casserole recipe has quickly became a favorite!
This easy recipe requires very little work. Just a bit of chopping for the zucchini, squash and onions and then mixing together in an oven proof dish. I love the added crunch of the crackers! You may just find that even your pickiest of eaters will love this easy recipe! Oh, and be sure and check out our Baked Zucchini Chips Recipe for another way to prepare that over abundance of zucchini!
Zucchini and Squash Casserole Recipe
Ingredients:
2 Eggs
4 Tbsp. Butter, melted
1 Cup Milk
1 teas. Garlic Powder
1 Tbsp. Lemon Pepper Seasoning
2 Large Zucchini, 1⁄4 inch slices
2 Large Yellow Squash, 1⁄4 inch slices
1 Red Onion, thinly sliced
2 Cups Shredded Cheddar Jack Cheese
1 Sleeve Buttery Crackers (Ritz type cracker), crushed
Instructions:
In a large bowl whisk the eggs. Slowly whisk in the melted butter. Then whisk in the Milk, Garlic Powder and the Lemon Pepper Seasoning.
Add the Zucchini, Squash and Onion, toss to coat.
Mix in the cheese and transfer to a greased 9×13 pan.
Flatten out the Zucchini and Squash slices.
Evenly distribute the crushed crackers over the top.
Bake at 350 degrees for 50-60 minutes until bubbly and the cracker crumbs are golden brown.
Let cool 5 minutes before cutting into squares.
Serve hot.
Enjoy!
Print this recipe:
- 2 Eggs
- 4 Tbsp. Butter, melted
- 1 Cup Milk
- 1 teas. Garlic Powder
- 1 Tbsp. Lemon Pepper Seasoning
- 2 Large Zucchini, 1⁄4 inch slices
- 2 Large Yellow Squash, 1⁄4 inch slices
- 1 Red Onion, thinly sliced
- 2 Cups Shredded Cheddar Jack Cheese
- 1 Sleeve Buttery Crackers (Ritz type cracker), crushed
- In a large bowl whisk the eggs. Slowly whisk in the melted butter. Then whisk in the Milk, Garlic Powder
- and the Lemon Pepper Seasoning.
- Add the Zucchini, Squash and Onion, toss to coat.
- Mix in the cheese and transfer to a greased 9×13 pan.
- Flatten out the Zucchini and Squash slices.
- Evenly distribute the crushed crackers over the top.
- Bake at 350 ̊ 50-60 minutes until bubbly and the cracker crumbs are golden brown.
- Let cool 5 minutes before cutting into squares.
- Serve hot.
Oh my goodness, this looks delicious.
Oh wow this looks SO good!
This looks SO good. I love veggies of all kinds. I can’t wait to make it.
This looks so yummy! Pinning for later!
That looks like a great way to use up some extra produce from the garden!
This looks really amazing. I am trying to “veganize” it in my head right now! I would feel good feeding this to my family for a tasty meatless Monday anytime, though.
I love zucchini! Yum!
These are the most “leftover” veggies in my garden so this is a great use for them!
Looks like a very healthy meal!
This looks amazing! I think it could be a favorite pot luck dish. Loaded with veggies but also a bit decadent too with the cheesy/cream sauce.
There’s nothing better than a good buttery cheesy squash casserole, yum!
What an awesome way to incorporate zucchinis and more veggies in a dish! Love it.
Found ya via Melt in Your Mouth Monday!
.:Marta:.
have pinned
Yum, this looks so delicious! I am pinning it and will definitely be making it soon. Thanks for sharing!
Visiting from the Worthwhile Wednesdays blog hop.
This looks yummy! You are so right – we always have tons of squash from our garden
Pinning it
Definitely trying this one! Thank you so much for sharing your recipe at the Inspire Me Mondays Link-Up!
Definitely trying this one! Thanks so much for sharing your recipe with us at the Inspire Me Mondays Link-Up!
This looks so good, and healthy too!