Ingredients:

  • 4 cups yellow squash, thinly sliced
  • 2 cups zucchini, thinly sliced
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 ½ cups shredded sharp cheddar cheese
  • 1 cup ricotta cheese
  • 2 large eggs
  • ½ cup milk
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • 1 cup breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon paprika

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Heat a skillet over medium heat. Add chopped onion and sauté until translucent (about 3-4 minutes). Stir in garlic and cook for an additional 1 minute.
  3. Add sliced squash and zucchini, cooking until slightly tender (about 5 minutes). Remove from heat.
  4. In a large bowl, whisk together ricotta, eggs, milk, salt, pepper, and thyme until smooth.
  5. Fold in sautéed vegetables and 1 cup of cheddar cheese until well combined.
  6. Pour the vegetable and cheese mixture into a greased baking dish.
  7. In a separate bowl, combine breadcrumbs, melted butter, Parmesan cheese, and paprika. Sprinkle evenly over the casserole.
  8. Bake in the preheated oven for 30-35 minutes or until the top is golden brown and the casserole is bubbling.
  9. Let the casserole cool for a few minutes before slicing. Serve warm.