Yellow Squash and Zucchini Casserole
6 cups 1/4” thick yellow squash slices
6 cups 1/4” thick zucchini slices
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 cups 1/4” thick yellow onion slices
2 cups reduced fat shredded sharp cheddar cheese
1 cup crushed reduced-fat round buttery crackers
Preheat oven to 400. Spray a 13x9 baking dish with nonstick 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 baking dish. Top with half the onion and sprinkle with half the cheese. Repeat layers, ending with cheese. Top with crushed crackers. Cover and bake until vegetables are tender, about one hour. Uncover and bake until lightly golden, about 15 minutes.
