Cheesy zucchini casserole recipe

Ingredients

• 2 Tbsp unsalted butter, plus more for greasing
• 1 Tbsp vegetable oil
• 3 medium zucchini (about 2 lbs.), cut into 1-inch dice
• 1 medium onion, very finely chopped
• Kosher salt
• Freshly ground pepper
• 1½ cups finely crushed saltine crackers
• 7½ oz farmer cheese (1 cup)
• 2 large eggs, beaten
• 2 Tbsp unsalted butter, melted

1. Preheat the oven to 350°. Grease a 9-by-13-inch baking dish. In a 12-inch ovenproof skillet, melt 2 tablespoons of the butter in the vegetable oil. Add the chopped zucchini and onion, season with salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Remove the zucchini and onion from the heat and let cool slightly. Transfer to a large bowl.
2. In a medium bowl, stir the cracker crumbs with the farmer cheese. Stir half of the mixture into the zucchini and season generously with salt and pepper. Stir in the beaten eggs. Transfer mixture to the prepared baking dish. Spread the remaining cracker crumb and farmer cheese mixture on top of the zucchini. Drizzle the casserole with the 2 tablespoons of melted butter. Bake for about 25 minutes, until lightly browned and crisp on top. Let stand for 5 minutes, then serve warm.