• Cooking Time: 25
  • Servings: 6
  • Preparation Time: 30


  • 4 cups yellow crook neck or straight squash, sliced
  • 16 fat-free saltines, crushed
  • 1 c shredded mozzarella cheese
  • 1/4 c onion, chopped
  • 1/2 cup half and half
  • 1 tbs butter
  • 1tsp salt
  • 1/4 tsp dill
  • 1 cup ricotta or small curd cottage cheese
  • Black pepper to taste


  • Preheat oven: 350°F
  • Cook slice squash in microwave with 1/4 c water until tender.
  • Spray 9" square baking dish with nonstick cooking spray.
  • Use half the precooked squash & place over the bottom of the dish.
  • Add a layer of onion, and half the shredded cheese and ricotta or cottage cheese.
  • Add the remaining squash & another layer of onions & cheese.
  • In small bowl mix together cream, salt, melted butter, dill& black pepper.
  • Pour this mixture over casserole.
  • Add cracker crumbs on top & bake at 350°F for 20-25 min.


A new yummy way to use up some of that extra summer squash!

Categories: Casserole 

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