Page 16 - Allison's Magazine Issue #97

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 6–8

SUMMER SQUASH-

AND-RICOTTA

CASSEROLE

INGREDIENTS: INSTRUCTIONS:

1 cup mayonnaise 1 Preheat oven to 350°F.
1 cup ricotta, drained
1 cup Parmesan cheese, shredded 2 In a large bowl, whisk together mayonnaise, ricotta, Parmesan cheese, eggs,
2 large eggs garlic, sugar, salt, and pepper until smooth and blended.
2 garlic cloves, peeled and minced
1 teaspoon sugar 3 Overlap squash slices on the bottom of a casserole dish, and top with ¾ cup
1½ teaspoons salt of the ricotta mixture. Repeat this step until all the squashes and ricotta mixture
½ teaspoon black pepper are gone (about 4 times, depending on the size of your casserole dish).
2 pounds yellow squashes, sliced
2 pounds zucchini squashes, sliced 4 In a medium bowl, stir together crushed crackers and melted butter until
2½ cups Ritz crackers, crushed combined. Top casserole with cracker mixture, and bake for 30–35 minutes or
½ cup unsalted butter, melted until golden brown and bubbly.
2 tablespoons fresh chopped basil,
for garnish 5 Let rest for 10 minutes before slicing and garnishing with chopped basil.

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