Savory Cheese and Squash Bake

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Step 1

Start by heating your oven to 375°F (190°C). In a large pan, melt a tablespoon of butter over medium heat. Toss in the zucchini and yellow squash, cover the pan, and cook them gently, stirring now and then, until they’re nice and soft—this usually takes about 6 to 10 minutes. Once done, drain any excess liquid and set the squash aside.

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Step 2

In another pan, melt another tablespoon of butter. Add the mushrooms, onion, and garlic, cooking and stirring until the onion begins to soften, which should take around 5 minutes. Then, throw in the spinach and sauté just until it wilts, about 2 or 3 minutes.

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Step 3

Next, mix the crackers with half a cup of melted butter in a bowl until they’re well coated and crumbly.

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Step 4

Grab a large bowl and combine the cooked squash, mushroom and spinach mix, diced tomatoes, pimento peppers, mayonnaise, green onion, oregano, basil, salt, and pepper. Give everything a good stir so all the flavors blend together.

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Step 5

Now, take a large casserole dish and spread half of the veggie mixture on the bottom. Sprinkle half of the shredded Cheddar and Parmesan cheeses over it, then sprinkle half of the buttery cracker crumbs on top. Repeat the layers with the remaining squash mixture, cheeses, and cracker crumbs.

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Step 6

Pop the dish into the oven and bake for about 20 to 30 minutes, or until the cheese is bubbly and the cracker topping turns a lovely golden brown. Let it cool for a few minutes before serving.