Combine squash, zucchini, onion, and chicken broth in a large saucepan. If needed, add some water so that liquid comes to the top of the vegetables. Bring to a boil. Reduce heat and simmer for 6 to 7 minutes, or until squash and zucchini are tender.
Drain well and add corn.
Preheat oven to 350 degrees and grease a 2-quart baking dish.
In a large bowl, stir together mayonnaise, sour cream, eggs, butter, salt and pepper.Mix in 1 1/2 cups of the cheese.
Add squash mixture and stir to mix.
Transfer half of the squash mixture to prepared baking dish. Sprinkle with half of the cracker crumbs.
Top with remaining squash mixture, then the rest of the crackers and the cheese.
Bake for 25 minutes.
This recipe originally appeared on spicysouthernkitchen.com