1-Trim the ends of the 6 medium zucchini and grate them using the large holes of a box grater. Place the grated zucchini in a sieve, sprinkle with 1 teaspoon kosher salt, and let it sit for 10 minutes to remove excess moisture.

2-Transfer the zucchini to a kitchen towel and squeeze out as much liquid as possible to ensure a creamy texture.

3-In a large bowl, whisk together 1/2 cup sour cream, 1/2 cup mayonnaise, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1/2 teaspoon baking powder, 3 large eggs, and 1/4 teaspoon black pepper. Then stir in 1 cup of the freshly grated sharp cheddar cheese, 1/4 cup grated Parmesan cheese, and the squeezed zucchini until everything is well combined and has a thick, spreadable texture.

4-Spread the mixture evenly into the prepared baking dish and bake for 30 minutes.

5-While it’s baking, melt the 1 tablespoon unsalted butter and combine it with 1/2 cup crushed crackers (cheese-flavored variety) and the remaining 1/2 cup freshly grated sharp cheddar cheese.

6-Remove the dish from the oven, sprinkle the cracker mixture evenly on top, and bake for an additional 10 to 15 minutes until the topping is golden and crisp.

7-Let the bake cool for 10 minutes before slicing and serving warm. This allows the flavors to settle and makes for easier serving.