Zucchini Casserole

 3 Tbsp unsalted butter, divided

3 lb medium zucchini, sliced (about 6 zucchini)

2 cups sliced sweet onion

2 large eggs, lightly beaten

1/2 cup plain whole-milk Greek yogurt

1/4 cup mayonnaise

2 tsp chopped fresh thyme 

3/4 tsp ground pepper

1/2 tsp slt

3/4 cup shredded Cheddar cheese

12 round buttery crackers (such as Ritz,), coarsely crushed (about 2/3 cup)

1.  Preheat oven to 350 degrees. Lightly coat a 7x11 inch baking dish with cooking spray. 

 2.  Melt 1 Tbsp butter in a large nonstick skillet over medium-high heat.  Add half of the zucchini and half of the onion; cook, stirring often, until the center of the zucchini is just tender and the liquid has evaporated, about 8 minutes.  Transfer the mixture to a colander set over a bowl.  Repeat the cooking process with the remaining zucchini and onion.  Let the vegetables drain in the colander for 5 minutes.

3.  Combine eggs, yogurt, mayonnaise, thyme, pepper and salt in a large bowl.  Gently fold in the zucchini-onion mixture.  Spoon evenly into the prepared baking dish.  Sprinkle evenly with cheese.

4. Microwave the remaining 2 Tbsp butter in a medium microwaveable bowl on high until melted, about 25 seconds.  Add crushed crackers to the melted butter and toss together until combined; sprinkle the topping evenly over the casserole.  Bake until golden brown, about 20 minutes.  Let stand for 5 minutes  before serving. 

 

Serves 8