Ingredients
- 14 ounces zucchini (2 zucchinis, chopped into 1" dice)
- 14 ounces yellow summer squash (2 yellow summer squash, chopped into 1" dice)
- 1/4 cup butter (+ 3 - 4 tablespoons, the 3-4 tablespoons are used later on as indicated in the method)
- Salt and freshly ground black pepper, to taste
- 1 yellow onion (1 small to medium onion, grated with a box grater)
- 1 tablespoon olive oil
- 1/3 cup mayonnaise (Hellman's preferred)
- 1/3 cup sour cream (I use lowfat)
- 1 tablespoon chicken bouillon granules (powdered, approximately 1 1/2 packets of Goya powdered flavored bouillon)
- 1 can (8 ounce) water chestnuts (chopped - optional)
- Ritz Crackers, crushed (1 sleeve, approximately 28 crackers)
How to Make
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Step 1: Preheat the oven to 350-degrees-Fahrenheit
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Step 2: To a large bowl; add both the chopped zucchini and summer squash. Sprinkle lightly with salt and a slightly heavier grinding of black pepper. With a wooden spoon distribute the salt and pepper throughout.
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Step 3: To the bottom of a medium-size soup pot, add 1/4 cup butter, cut into chunks. Add both the zucchini and summer squash. Cover and cook until the squash is just tender, about 8 to 10 minutes (being careful not to overcook so it won't turn into mush). Squash should be just-tender but not overcooked and not mushy.
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Step 4: Meanwhile, to a small skillet add the olive oil and saute the grated onion until just until it turns slightly golden. DO NOT LET onion overcook. Remove from heat and set aside.
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Step 5: Once squash is cooked, remove from heat and place squash into a strainer over another bowl. Let as much liquid drain as possible. (The liquid from the squash can be saved and refrigerated to be used at a later time to make soup or it can be discarded).
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Step 6: Meanwhile while the squash is draining, into a small bowl add the mayonnaise, sour cream, chicken bouillon, and chopped water chestnuts, if using. Mix thoroughly and set aside.
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Step 7: To a medium sized skillet, melt the reserved 3-4 tablespoons of butter and lightly brown the Ritz crackers until crisped. Make sure to keep your eye on this browning process because they can quickly burn. Once the crackers have browned, remove from skillet and place crackers immediately to a small bowl to prevent them from browning any further.
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Step 8: To the drained squash, add the sour cream mixture, sauteed onions, and a a good grinding of black pepper. With a spatula carefully distribute throughout. Taste for seasoning and adjust, if necessary by using either more powdered chicken bouillon, salt and pepper.
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Step 9: Place squash mixture into an ungreased 2 quart casserole.
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Step 10: Top evenly with Ritz Crackers.
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Step 11: Place casserole dish, uncovered, into oven and bake for 30 - 35 minutes until golden brown and sides are bubbly. Serve hot and enjoy!
Tips & Variations
- Skillets (small and medium sized)
- Pot with lid
- 2 quart casserole
We hope you enjoy this recipe!
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