Squash & Zucchini Casserole

INGREDIENTS 

• 1 1/2 pounds zucchini, thinly sliced

• 1 1/2 pounds yellow squash, thinly sliced

• 1 onion, thinly sliced

• 2 teaspoons sea salt

• 6 ounces chicken flavored dry stuffing mix

• 8 ounces sour cream

• 3/4 cup mayonnaise

• 1/2 teaspoon freshly ground black pepper

• 1/4 teaspoon crushed red pepper

• 1 large egg

• 8 ounces sharp Cheddar cheese, shredded

• 1/4 cup butter, melted

DIRECTIONS

1. Combine zucchini, squash, onion, and 1 teaspoon salt in a large pot. Add 1 1/2 cups water and set the pot over medium-high heat. Bring to a boil and cook, stirring occasionally, until vegetables are very tender, about 20 minutes. Drain very well, pressing any excess liquid out through a strainer. Set aside.

2. Preheat the oven to 375 degrees F. Lightly grease a 9×13-inch (or similar size) baking dish.

3. Remove 3/4 cup stuffing mix from the package, making sure to include some of the seasoning that collects in the bottom of the pack. Add stuffing mix to a large bowl and set remaining stuffing mix aside for topping.
4. Add squash mixture, sour cream, mayonnaise, 1 teaspoon salt, pepper, and crushed red pepper to the large bowl with stuffing mix. stir to combine. Taste to adjust seasonings if necessary. Stir in egg. Reserve 1/2 cup cheese for topping and stir in remaining cheese. Mix well and transfer mixture to a baking dish.  

5. Stir remaining stuffing mix and melted butter together in a bowl until well coated. Sprinkle evenly over the top and sprinkle with reserved cheese.

6. Bake in the preheated oven for 45 to 50 minutes. Cover loosely with foil halfway through or when top is browned. Let stand 10 minutes before serving.