Zucchini and Summer Squash Casserole
If you're looking for a fresh casserole for the spring and summer, look no further than this Zucchini and Summer Squash Casserole. This recipe is loaded with fresh vegetables such as zucchini, squash, tomatoes, and corn. The vegetables are sauteed in butter before they are added to the casserole, so the flavors are rich and savory. A mixture of eggs and shredded cheese holds the vegetables together as they bake. Crushed Ritz crackers top the casserole, which adds the perfect buttery crunch. This casserole would be great to serve at a Mother's Day brunch or for a light spring dinner.
Yields8 servings
Preparation Time40 min
Cooking Time30 min
Cooking Vessel Size9 x 13-inch baking dish or 11-inch round baking dish
