Ingredients:

  • 2 lbs yellow summer squash, sliced into 1/4 inch rounds
  • 1 large yellow onion (250g), finely diced
  • 3 cloves garlic, minced
  • 3 tbsp unsalted butter for sautéing
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 cups sharp cheddar cheese (225g), freshly grated
  • 1/2 cup full-fat sour cream (120g)
  • 1 large egg, lightly beaten
  • 1/2 tsp smoked paprika
  • 1 tsp fresh thyme, chopped
  • 1 sleeve buttery round crackers (approx. 100g), crushed
  • 1/4 cup Parmesan cheese (25g), finely grated
  • 3 tbsp unsalted butter, melted

Instructions:

  1. Slice 2 lbs yellow summer squash into 1/4 inch rounds.
  2. Melt 3 tbsp butter in a large skillet over medium heat and add the 250g diced onion. Cook 5 mins until translucent and soft.
  3. Add the squash slices, 1 tsp salt, and 1/2 tsp pepper to the skillet. Sauté for 8-10 mins until the squash is just tender and liquid has evaporated.
  4. Stir in 3 cloves minced garlic and 1 tsp fresh thyme. Cook 1 min until the aroma fills the room.
  5. Transfer the squash to a large bowl and let it sit for 5 mins.
  6. Stir in 1/2 cup sour cream, 1 large beaten egg, 1/2 tsp smoked paprika, and 1.5 cups of the grated cheddar.
  7. Pour the mixture into a greased baking dish and top with the remaining 0.5 cups of cheddar.
  8. Mix the 100g crushed crackers with 25g Parmesan and 3 tbsp melted butter.
  9. Sprinkle the cracker mix evenly over the cheese layer.
  10. Place in a 175°C (350°F) oven for 25-30 mins until the top is golden and the edges are bubbling.