Name: Summer Squash Gratin
Prep time: 20 min
Cook time: 42 min
Total time: 62 min
Yield: 1
Ingredients: 6 buttery crackers; 1 tablespoon cornmeal; 2 tablespoons olive oil; 1 shallot, thinly sliced; 2 yellow squash, sliced 1/4-inch thick; 2 zucchini, sliced 1/4-inch thick; 0.5 teaspoon garlic powder; 1 pinch salt and ground black pepper to taste; 0.5 cup 2% milk; 2 tablespoons butter; 0.5 cup shredded Mexican cheese blend

Summer Squash Gratin

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Prep Time:
20 minutes

Cook Time:
42 minutes

Total Time:
62 minutes

Creamy zucchini and yellow squash gratin with cheesy, crispy topping.

Ingredients:

6 buttery crackers
1 tablespoon cornmeal
1 shallot, thinly sliced
2 yellow squash, sliced 1/4-inch thick
2 zucchini, sliced 1/4-inch thick
0.5 teaspoon garlic powder
1 pinch salt and ground black pepper to taste
0.5 cup 2% milk
2 tablespoons butter
0.5 cup shredded Mexican cheese blend

Instructions:

Preheat your oven to a toasty 425 degrees F (220 degrees C).
Combine buttery crackers and cornmeal in a sealed plastic bag, then crush into fine crumbs.
In a large skillet over medium heat, sauté shallot in olive oil until translucent, about 5 minutes. Add yellow squash and zucchini and season with garlic powder, salt, and pepper. Cook until softened, about 10 minutes.
Combine the milk and butter in the skillet, then raise the heat to medium-high and cook until the butter is melted, 2 to 3 minutes. Add the crumb mixture and Mexican cheese blend, then remove from heat.
Evenly distribute the yellow squash mixture in an 8-inch square baking pan.
Bake in the preheated oven until bubbly for about 15 minutes, then increase the heat to 450 degrees F (230 degrees C) and continue baking until lightly browned for about 10 minutes.

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