Step 1

Preheat a large skillet to medium heat with a drizzle of cooking oil, the squash, zucchini, salt, onion and garlic powders, and pepper(s).

Step 2

Sauté the veggie mixture for about ten minutes, stirring as you go, until the veggies are soft and most of the liquid has evaporated. Transfer the mixture to a large mixing bowl.

Step 3

Let the squash mixture cool for 5-10 minutes. Meanwhile, prepare a baking dish with cooking spray.

Step 4

When the squash mixture has cooled, add the sour cream, mayo, and cheese to the squash. Stir to combine and taste; add more salt and pepper until the mixture is very flavorful.

Step 5

Transfer the mixture to the casserole dish and top it with the crushed crackers. (this is the point you will stop if making the casserole in advance)

Step 6

When ready to eat, bake the casserole at 375F for 30 minutes or until bubbly at the edges and hot all the way through.

Step 7

Let the casserole rest for 5-10 minutes before serving with your favorite meal. YES.