Cooking Instructions

• Preheat oven to 350°F. Gather your yellow squash cut into discs, sliced yellow onion, shredded cheddar, shredded Parmesan, and minced garlic cloves.
• In a large skillet, melt salted butter and add yellow onion and ¼ teaspoon salt over medium heat until tender and starting to caramelize, about 6 minutes.
• Add squash and cook until 'al dente' but not too soft, about 5 minutes.
• Add minced garlic, cook for 2 minutes until fragrant.
• Transfer cooked veggies to casserole dish (I used a 3-quart casserole dish).
• Beat eggs with milk, fresh parsley, remaining salt, black pepper, and red pepper flakes, and pour egg mixture over the squash in the casserole dish.
• Add half the crackers and the shredded cheddar to a bowl. Mix to combine.
• Stir in the cracker and cheese mixture into the casserole dish with the squash.
• Top the casserole with the remaining crackers.
• Sprinkle over the shredded Parmesan.
• Bake the casserole for 45 minutes.