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Prepare oven and baking dish: Preheat oven to 350°F. Grease an 11- x 7-inch (2 quart) baking dish with cooking spray.
Cook squash: Melt 3 tablespoons of the butter in a large skillet over medium-high. Add squash, onion, and 1 teaspoon of the salt; cook, stirring often, until center of squash is just tender and liquid has evaporated, about 10 minutes.
Drain liquid: Transfer mixture to a colander set over a bowl. Drain 5 minutes; discard any liquid.
Stir together casserole filling: Stir together eggs, sour cream, Cheddar and Swiss cheeses, mayonnaise, thyme, pepper, and remaining 1 teaspoon salt in a large bowl. Gently fold in squash mixture.
Spoon casserole filling into baking dish: Spoon into a lightly greased 11- x 7-inch (2-quart) baking dish.
Make cracker topping: Microwave remaining 3 tablespoons butter in a medium-size microwavable bowl on HIGH until melted, about 25 seconds. Toss together crackers, Parmesan cheese, and melted butter until combined.
Sprinkle topping over casserole:
Bake and serve: Bake in preheated oven until golden brown, about 20 minutes.