This Zucchini Casserole Turns Summer’s Most Abundant Vegetable Into Comfort Food

Coat a 9x13-inch baking dish with softened butter; set aside.

In a large bowl, whisk together the softened cream cheese, half and half, flour, salt, pepper, and garlic until smooth. Fold in the zucchini, green onions, and 1/2 cup of the parmesan.

Transfer the mixture to the prepared baking dish and spread into an even layer. Cover tightly with aluminum foil and bake for 30 minutes. Meanwhile, in a medium bowl, toss the crackers, melted butter, and remaining 1/4 cup parmesan together until well coated. Uncover the casserole and stir gently with a large spoon, then sprinkle evenly with the buttery cracker crumbs. Continue baking until the casserole is bubbly around the edges and the topping is golden brown, 10 to 15 minutes.

Let the casserole cool slightly, about 5 minutes. Garnish with additional green onions and serve. Refrigerate leftovers, tightly covered, for up to 4 days.