1 Tbsp vegetable oil
6 medium yellow summer squash, thinly sliced or quartered
1 large Vidalia onion, thinly sliced
1 Tbsp butter
1/2 C grated Parmesan cheese
1 C shredded sharp cheddar cheese
1/2 C light sour cream
salt and pepper to taste
1 sleeve of crackers, crushed to medium crumbs (Ritz or similar)
Preheat oven to 350. Grease a 2 quart casserole dish.
Heat oil in a large skillet over medium-high heat. Saute the squash, onion, and butter till soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt & pepper to taste. Place in prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake 20 min. or till top is golden and bubbly.
(A Paula Deen recipe from the Food Network website.) To lower calories, use reduced-fat cheddar and reduce or eliminate cracker crumbs.