• Jonathan Desai

Summer Squash and Ricotta Casserole

This easy summer squash casserole will be the hit of any backyard barbecue. A slight twist on the southern classic, this version is filled with creamy ricotta and shredded Parmesan for a perfectly cheesy side dish. Serves 4–6


  • 1 cup mayonnaise

  • 1 cup ricotta, drained

  • 1 cup Parmesan cheese, shredded

  • 2 large eggs

  • 2 garlic cloves, peeled and minced

  • 1 teaspoon sugar

  • 1½ teaspoons salt

  • ½ teaspoon black pepper

  • 2 pounds yellow squashes, sliced

  • 2 pounds zucchini squashes, sliced

  • 2½ cups Ritz crackers, crushed

  • ½ cup unsalted butter, melted

  • 2 tablespoons fresh chopped basil, for garnish


  1. Preheat oven to 350°F.

  2. In a large bowl, whisk together mayonnaise, ricotta, Parmesan cheese, eggs, garlic, sugar, salt, and pepper until smooth and blended.

  3. Overlap squash slices on the bottom of a casserole dish, and top with ¾ cup of the ricotta mixture. Repeat this step until all the squashes and ricotta mixture are gone (about 4 times, depending on the size of your casserole dish).

  4. In a medium bowl, stir together crushed crackers and melted butter until combined. Top casserole with cracker mixture, and bake for 30–35 minutes or until golden brown and bubbly.

  5. Let rest for 10 minutes before garnishing with chopped basil and serving.

Courtesy of Reminder Media, American Lifestyle

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