Creamy Squash & Zucchini Ritz Casserole

Description

Creamy Squash & Zucchini Ritz Casserole is a rich, cheesy, and comforting side dish that’s perfect for family dinners, holiday gatherings, or potlucks. Fresh yellow squash and zucchini are layered in a creamy cheese sauce, topped with buttery Ritz cracker crumbs, and baked until golden brown and bubbly. Every bite is creamy on the inside with a delicious crispy topping. This easy casserole pairs beautifully with grilled chicken, steak, or roasted turkey and is a great way to enjoy fresh summer vegetables.

Ingredients

Vegetables

2 medium yellow squash, thinly sliced

2 medium zucchini, thinly sliced

1 small onion, finely diced

2 cloves garlic, minced

2 tablespoons butter

Cream Sauce

1 cup heavy cream

½ cup sour cream

1 teaspoon Dijon mustard

½ teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Salt and black pepper, to taste

Cheese

2 cups shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

Ritz Topping

1½ sleeves Ritz crackers, crushed

3 tablespoons melted butter

2 tablespoons grated Parmesan cheese

1 teaspoon chopped fresh parsley

Instructions

Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Heat the butter in a large skillet over medium heat. Add the diced onion and cook until soft and translucent, about 4–5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Pour in the heavy cream and sour cream, then whisk in the Dijon mustard, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Simmer gently for 2–3 minutes.
Remove the skillet from the heat and stir in the cheddar, mozzarella, and Parmesan cheeses until the sauce is smooth and creamy.
Arrange half of the sliced yellow squash and zucchini evenly in the prepared baking dish.
Spoon half of the cheese sauce over the vegetables, spreading it evenly.
Layer the remaining squash and zucchini on top, then pour over the remaining cheese sauce.
In a small bowl, combine the crushed Ritz crackers, melted butter, and grated Parmesan cheese until evenly coated.
Sprinkle the cracker topping evenly over the casserole.
Bake uncovered for 35–40 minutes, or until the vegetables are tender, the casserole is bubbling, and the topping is golden brown.
Remove from the oven and allow the casserole to rest for 10 minutes before serving.
Garnish with freshly chopped parsley and serve warm.

Tips

Slice the squash and zucchini evenly so they cook at the same rate.
Pat the vegetables dry with paper towels before layering to reduce excess moisture.
Freshly grated cheese melts more smoothly than pre-shredded cheese.
Add cooked shredded chicken or crispy bacon to make it a complete meal.
Broil the casserole for the last 2–3 minutes if you prefer an extra crispy topping.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 350°F (175°C) oven for 10–15 minutes or until heated through.
Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I prepare this casserole ahead of time?

Yes. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. Add the cracker topping just before placing it in the oven for the best texture.

Can I substitute Ritz crackers?

Yes. Crushed buttery crackers or panko breadcrumbs make excellent substitutes while still providing a crispy topping.

Can I make this casserole gluten-free?

Yes. Simply use gluten-free buttery crackers and ensure the remaining ingredients are certified gluten-free.

Can I add other vegetables?

Absolutely. Mushrooms, spinach, broccoli, or bell peppers are delicious additions that blend well with the creamy cheese sauce.

Servings

Serves: 6–8

Nutrition (Approximate Per Serving)

Calories: 340
Protein: 13g
Carbohydrates: 18g
Fat: 25g
Fiber: 3g
Sugar: 5g
Sodium: 480mg