Ingredients:

  • 3 lb yellow summer squash, diced into ½ inch cubes
  • 4 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper
  • 2 large eggs, beaten
  • ½ cup sour cream
  • 1 cup sharp cheddar cheese, shredded
  • ¼ cup grated Parmesan cheese
  • ½ tsp paprika
  • 1 sleeve Ritz crackers, crushed
  • 4 tbsp unsalted butter, melted
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Melt 4 tbsp of butter in a 12-inch cast iron skillet or large sauté pan over medium-high heat.
  2. Add the diced onions and sauté for 3-4 minutes until translucent.
  3. Stir in the diced squash and minced garlic, cooking for 8-10 minutes until the squash is tender and the liquid has almost entirely evaporated. Remove from heat and let cool slightly.
  4. In a large mixing bowl, whisk together the beaten eggs, sour cream, shredded cheddar, Parmesan, and paprika.
  5. Gently fold the sautéed squash mixture into the creamy base until every cube is evenly coated.
  6. Transfer the mixture into a buttered 9x9 inch baking dish and smooth the top with a spatula.
  7. Preheat oven to 350°F (175°C).
  8. In a small bowl, combine crushed Ritz crackers with melted butter. Sprinkle the mixture evenly over the squash.
  9. Bake for 25-30 minutes until the edges are bubbling and the topping has reached a deep, mahogany-colored gold.