Squash & Zucchini Casserole

My sister-in-law Kasey gave me a big bag of squash from her garden last week, and I was so glad because I had a recipe I was really wanting to try. I read about it in the most recent issue of Cooking With Paula Deen.

Squash & Zucchini Casserole

(I halved the recipe, and we still had enough for two meals. The amounts I've given are half of what was printed in the magazine)

3 cups yellow squash (sliced 1/4 inch thick)

3 cups zucchini (sliced 1/4 inch thick)

1/2 tsp. salt

1/2 tsp. freshly ground pepper

1 cup yellow onion, sliced thin

1 cup shredded sharp cheddar cheese

1/2 cup crushed Ritz crackers

Preheat oven to 400 degrees. Spray an 8-inch square baking dish with cooking spray. In a large bowl, combine squash, zucchini, salt and pepper. Arrange half of the mixture in a layer on bottom of dish. Top with half of the onion, and half of the cheese. Repeat layers, ending with cheese. Sprinkle with crushed crackers. Cover with foil and bake for approximately 40 minutes. Uncover and bake until lightly golden, about 10 minutes more.

We both really enjoyed this dish, although next time, I think I may try sprinkling each layer with grated Parmesan for added flavor. Even better the next day, as leftovers!