1 tablespoon vegetable oil ▢4-5 medium yellow summer squash, thinly sliced and halved ▢1 tablespoon butter ▢½ cup Parmesan cheese, grated ▢1½ cups cheddar cheese, shredded, divided ▢½ cup sour cream ▢1 teaspoon Italian seasoning ▢garlic salt (with parsley flakes) ▢pepper ▢2 tablespoons butter, melted ▢1 sleeve Ritz Crackers, crushed medium to fine
Preheat the oven to 350°F Add the oil in a large skillet set to medium heat. Add the squash and butter. Cook until soft about 7-8 minutes
Pour the squash into a large bowl. Stir in the Parmesan cheese, 1 cup cheddar cheese, sour cream, and Italian seasoning. Add garlic salt and pepper to taste.
Pour into a 9×13 greased baking pan. Sprinkle the remaining ½ cup of cheddar cheese on top. Set aside.
Add the crushed crackers into a gallon Ziploc bag and add the melted butter. Toss to coat the crackers. Spread evenly over the top of the casserole.
Bake for 20 minutes or until golden and bubbly.