This is one of my mama’s faves! Perfect for summertime!

Preheat your oven to 350°F (175°C).

In a large pot, add the sliced squash and chopped onion. Cover with water and bring to a boil over medium-high heat. Cook until the squash is tender, about 10 minutes. Drain well.

In a large bowl, combine the cooked squash and onion with shredded cheddar cheese, crushed Ritz crackers, mayonnaise, beaten eggs, melted butter, salt, and black pepper. Mix until well combined.

Transfer the mixture to a greased 9×13 inch baking dish. Spread evenly.

Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the casserole is bubbly.

Remove from the oven and let it cool slightly before serving.

For a different flavor profile, try adding a cup of cooked, crumbled bacon or a handful of chopped fresh herbs like parsley or chives. If you’re looking for a healthier option, substitute Greek yogurt for the mayonnaise. For those with dietary restrictions, gluten-free crackers can be used in place of Ritz crackers, and a dairy-free cheese would do the trick.