I tried this recipe a few weeks ago, and it was so delicious, I had to dig in before I could even get a picture (bad me!). This recipe came from the July/August 2010 issue of Cooking with Paula Deen, and I was shocked there wasn’t any butter in it (especially since Paula usually cooks with at least a stick of butter). This was in the “light and luscious” section of the magazine and it was a lightened makeover of one of her recipes. I halved the recipe because I was cooking for myself, but I am providing the full recipe below.
Squash and Zucchini Casserole
-- 6 cups (1/4 inch thick) sliced yellow squash
-- 6 cups (1/4 inch thick) sliced zucchini
-- 1 teaspoon salt
-- 1 teaspoon freshly ground pepper
-- 2 cups (1/4 inch thick) sliced yellow onion
-- 2 cups shredded reduced-fat sharper Cheddar cheese
-- 1 cup crushed reduced-fat round buttery crackers (Ritz)
Preheat oven to 400.
Spray a 13x9 inch baking dish with nonstick cooking spray. In a large bowl, combine squash, zucchini, salt and pepper. Arrange half each of squash and zucchini in a single layer on the bottom of the dish. Top with half of the onion, and sprinkle with half of the cheese. Repeat layers, ending with cheese. Top with crushed crackers. Cover and bake until vegetables are tender, about 1 hour. Uncover and bake until a lightly golden, about 15 minutes.