Summer Squash Casserole

A great way to use up the extra zucchini of summer.  Fun to serve for guests.  Greek yogurt adds richness without added points.  

Adapted from my favorite, Garden and Gun’s The Southern Cookbook.



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  • Author: Chez Kerry



In a large bowl, whisk eggs.  Add Greek yogurt and flout.  Stir in scallions, ¼ cup of each cheese and seasonings. Gently fold in squash and zucchini. Add to baking dish, top with remaining cheese.

In a medium bowl, mix melted butter and crushed crackers.  Spread cracker crumbs over the top of casserole. Bake until browned, 25-30 minutes.

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