Oh hell yes. 
Hi! How was your weekend? We had a great one, including being at home with Beck all day Saturday and not leaving the house. We did yard work, hung some remnants back on the walls from the construction on our house, watched TWO movies, and cooked a boat-load, which was fun but also a benefit to eating out on the weekends means the kitchen isn’t so ridiculously dirty all of the time. Cue me spending Monday undoing our all-at-home weekend.
So this casserole. This time of year we seem to find ourselves with tons of squash and zucchini, all of the time. My grandparents grow it, it is super cheap at the farmer’s market, cooks quickly, lasts for awhile in the fridge, reason after reason to keep it around at all times. Mostly we saute it with onions and salt and pepper for a quick dinner veg, but sometimes, especially when we have a ton of it, we need to go old-school and decadent, you know? This is that. It’s definitely a vegetable and definitely vegetarian, but other than that I’m not going to scream at you about health benefits.
This casserole is made on the stovetop and includes almost all of the seasonings from my favorite pimento cheese and traditional squash casserole. Ritz crackers are a must for topping, and you can bake the casserole for a few minutes and eat it immediately or keep it in the fridge for a few days and heat it up for dinner one night this week. Make-ahead friendly!
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