This easy summer squash casserole will be the hit of any backyard barbecue. A slight twist on the southern classic, this version is filled with creamy ricotta and shredded Parmesan for a perfectly cheesy side dish.
- Preheat oven to 350°F.
- In a large bowl, whisk together mayonnaise, ricotta, Parmesan cheese, eggs, garlic, sugar, salt, and pepper until smooth and blended.
- Overlap squash slices on the bottom of a casserole dish, and top with ¾ cup of the ricotta mixture. Repeat this step until all the squashes and ricotta mixture are gone (about 4 times, depending on the size of your casserole dish).
- In a medium bowl, stir together crushed crackers and melted butter until combined. Top casserole with cracker mixture, and bake for 30–35 minutes or until golden brown and bubbly.
- Let rest for 10 minutes before garnishing with chopped basil and serving.
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