Summer Squash Bake

Uses zucchini or yellow squash or a combination of both.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 2  lbs  summer squash, green, yellow, can use both
• 1⁄2 cup  chopped onion
• 1⁄4 cup butter, melted
• 3⁄4 cup reduced-fat sour cream
• 1⁄4-1⁄2 teaspoon salt
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon pepper
• 2  eggs, lightly beaten
• 1  cup  shredded cheddar cheese
• 3⁄4 cup  crushed  Ritz cracker, DIVIDED measure after crushing

Directions

1. Preheat oven to 375. Lightly grease a 9" sqaure casserole dish; set aside.
2. Slice or dice the squash and steam/boil it for about 10 minutes or until very tender. Drain very very well!
3. Return the cooked drained squash to the pot and mash it with the onion, butter, and rf sour cream until fairly smooth.
4. Stir in the salt, garlic powder, pepper, eggs, cheese and 1/2 cup ONLY of the crushed crackers.
5. Pour the mixture into prepared baking dish.
6. Evenly sprinkle with remaining 1/4 cup crackers crumbs.
7. Bake at 375 for about 30 minutes or until bubbly and lightly brown.