Summer Squash Gratin

11 ingredients
6 steps

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
  • 1/2 teaspoon garlic powder
  • 1 pinch salt and ground black pepper to taste
  • 1/2 cup 2% milk
  • 2 tablespoons butter
  • 1/2 cup shredded Mexican cheese blend

Directions

  1. 1
    Preheat oven to 425 degrees F (220 degrees C).
  2. 2
    Place buttery crackers and cornmeal in a plastic resealable bag; seal and pound into fine crumbs.
  3. 3
    Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until translucent, about 5 minutes. Add yellow squash and zucchini. Season with garlic powder, salt, and pepper. Cook until softened, about 10 minutes.
  4. 4
    Stir milk and butter into the skillet. Increase heat to medium-high; cook until butter is melted, 2 to 3 minutes. Stir in crumb mixture and Mexican cheese blend. Remove from heat.
  5. 5
    Spread yellow squash mixture evenly in an 8-inch square baking pan.
  6. 6
    Bake in the preheated oven until bubbly, about 15 minutes. Increase heat to 450 degrees F (230 degrees C) and continue baking until lightly browned, about 10 minutes.

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