When we nearly tripled the size of our backyard garden this spring, we planted some zucchini. Not because the three of us love it, but because we knew that at least something would grow.

Well, it grew. The plants themselves are bigger than my daughter and the zucchinis can get really big if we let them. One weighed in at over a pound.

So we're pretty tired of sauted, steamed and grilled zucchini. And we're not big zucchini bread fans to start with.

Then we found a recipe for a cheesy summer squash casserole in Cook's Country's "Best Grilling Recipes" cookbook. The book features more than 100 regional recipes great for backyard picnics and barbecues. 

Cook's Country is part of the whole Cook's Illustrated empire, but it typically features recipes that are generally a little simpler and just as yummy. 

Summer Squash Casserole

4 tablespoons unsalted butter
1 onion, minced
1/2 teaspoon salt
3 garlic cloves, minced
1/8 teaspoon pepper
4 medium yellow squash (or zucchini) trimmed and cut into 1/2-inch pieces
1 cup shredded extra-sharp cheddar cheese
1/2 cup sour cream
20 Ritz crackers, crushed to coarse crumbs (about 1 cup)

Preheat the oven to 450 degrees. Melt the butter in a large skillet over medium heat. Add the onion and sat and cook, stirring occasionally, util softened, 5 to 7 minutes. Stir in the garlic, thyme and pepper and cook until fragrant, about 30 seconds. Add the squash, increase the heat to high and cook, stirring occasionally, until just tender, 6 to 8 minutes.

Stir in the cheese and sour cream and then transfer the mixture to an 8-inch baking dish. Sprinkle the top evenly with the cracker crumbs and bake about 20 to 25 minutes.

Serves 6 to 8

We used one cup of bread crumbs because we didn't have cracker crumbs. If you're using bread crumbs, I'd ratchet down the amount to no more than 1/2 a cup. It was a too much. The Ritz crackers would probably be much better.

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