Ingredients:
- 1 lb (450g) zucchini, sliced into 1/4 inch rounds
- 1 lb (450g) yellow summer squash, sliced into 1/4 inch rounds
- 1 medium (110g) yellow onion, finely diced
- 3 cloves (9g) garlic, minced
- 1 tsp (6g) kosher salt
- 4 tbsp (57g) unsalted butter, melted
- 4 oz (115g) cream cheese, softened
- ½ cup (115g) sour cream
- 1 ½ cups (170g) sharp cheddar cheese, freshly shredded
- ½ tsp (1g) black pepper
- ½ tsp (3g) granulated garlic
- 1 sleeve (130g) Ritz crackers, crushed
- 2 tbsp (28g) unsalted butter, melted
- ¼ cup (25g) grated Parmesan cheese
Instructions:
- Place the sliced zucchini and yellow squash in a colander and toss with 1 tsp (6g) of salt. Let them sit for 10–15 minutes.
- Rinse the salt off quickly and pat the slices thoroughly dry with paper towels.
- In a large bowl, combine the melted butter, softened cream cheese, sour cream, shredded cheddar, black pepper, and granulated garlic.
- Stir until the mixture is a uniform, velvety consistency.
- Fold in the diced onion and minced garlic, then gently stir in the dried zucchini and squash slices until every piece is coated in the cheese mixture.
- Preheat your oven to 350°F (175°C).
- Transfer the mixture into the baking dish, smoothing the top with a spatula.
- In a small bowl, mix crushed Ritz crackers, melted butter, and Parmesan. Sprinkle this evenly over the top.
- Bake for 25–30 minutes until the edges are bubbling and the topping has reached a mahogany-colored, shattering crispness.