This rich and creamy casserole is the best way to use extra produce from your summer garden! A tasty side dish!
Summer squash, zucchini, egg, garlic powder, Italian seasoning, cream cheese, salt, black pepper, cheddar, Ritz crackers, Parmesan, and butter
Peel and slice the zucchini and squash into thin rounds. Salt and let sit for 15 minutes then pat dry and pour into a large bowl.
In a separate bowl, whisk together the egg, salt, pepper, Italian seasoning, and cream cheese together, then pour over the squash.
Add the cheese and combine then pour into the baking dish. In a separate bowl, mix together the butter, Parmesan, and cracker crumbs.
Spread cheese over the squash mixture, then top with the cracker crumble and bake until golden brown and bubbling.
This side dish is ideal any time of year, but perfect for those summer and fall extra batches of squash and zucchini from your garden.