Ingredients
- Two portions of butter, split
- Two portions of thinly sliced zucchini, totaling two cups
- Two portions of thinly sliced yellow squash, totaling two cups
- A bundle of baby bella mushrooms, sliced from an eight-ounce package
- A petite white onion, thinly sliced
- Two minced cloves of garlic, or to your liking
- A portion of baby spinach leaves from a five-ounce package
- Two cups of crushed buttery round crackers like Ritz®
- Half a cup of melted butter
- Two ripe plum tomatoes, deseeded and thinly sliced (Optional)
- A small jar of drained diced pimento peppers, four ounces
- Half a cup of mayonnaise
- A quarter cup of sliced green onion
- Half a teaspoon of dried oregano
- Half a teaspoon of dried basil
- Half a teaspoon each of salt and ground black pepper
- A cup of shredded sharp Cheddar cheese
- A cup of shredded Parmesan cheese
Step 1
Get your oven all warmed up to a cozy 375 degrees F (190 degrees C).
Step 2
Start off by melting a dollop of butter in a big saucepan on medium heat. Toss in some zucchini and yellow squash, give it a good stir from time to time, and let it become tender and flavorful for about 6 to 10 minutes. Once done, drain the veggies and keep them aside.
Step 3
In another saucepan, melt another spoonful of butter. Throw in some mushrooms, onion, and garlic, and saute until the onion softens a bit, which should take around 5 minutes. Add spinach and cook until it wilts, which will be about 2 to 3 minutes.
Step 4
Combine crushed crackers with half a cup of melted butter in a bowl.
Step 5
Now, in a large mixing bowl, blend together the cooked squash mixture, mushroom mix, tomatoes, pimento peppers, mayo, green onion, oregano, basil, salt, and pepper. Stir everything together until well combined.
Step 6
Next, layer half of this veggie mix in a generously sized casserole dish. Sprinkle half of the Cheddar and Parmesan cheeses on top. Finish off with half of the buttery cracker crumbs. Repeat the layers with the remaining veggie mix, cheese, and crumbs.
Step 7
Pop the dish into the preheated oven and let it bake until the cheese turns all bubbly and the crumbs on top are beautifully browned, which should take roughly 20 to 30 minutes. Enjoy the delightful aroma wafting through your kitchen!
Extra Tips & Suggestions
- 1. Keep your squash fresh by storing it in a cool, dark place such as a pantry or cellar. This will help prevent it from spoiling quickly.
- 2. For the cheese, make sure to store it properly in the refrigerator. You can also wrap it in wax paper or foil to prevent it from drying out.
