Ingredients:

  • 2 lbs yellow squash, sliced into thin half-moons
  • 1 medium yellow onion, finely diced
  • 2 tbsp extra-virgin olive oil
  • 1/2 cup plain Greek yogurt
  • 1 large egg, beaten
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1.5 oz Ritz crackers, crushed
  • 2 tbsp unsalted butter, melted
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 3–4 minutes until translucent.
  2. Stir in the sliced yellow squash and cook for 6–8 minutes until tender and the liquid has mostly evaporated. Remove from heat and let cool slightly.
  3. In a large mixing bowl, whisk together the Greek yogurt, beaten egg, salt, pepper, and garlic powder until smooth.
  4. Fold in the sautéed squash and onion mixture, then stir in the shredded cheddar cheese. Spread the mixture evenly into a 9x13 inch baking dish.
  5. Preheat the oven to 350°F (175°C). In a small bowl, combine crushed Ritz crackers, melted butter, and Parmesan cheese.
  6. Sprinkle the cracker mixture evenly over the top of the casserole.
  7. Bake for 30–45 minutes until the edges are bubbly and the top is golden brown.
  8. Garnish with chopped fresh parsley before serving.