Summer Squash Gratin

Method6 steps · about 55 min

1. 1

   Step 1: Preheat oven to 425 degrees F (220 degrees C).

2. 2

   Step 2: Place buttery crackers (6) and cornmeal (1 tablespoon) in a plastic resealable bag; seal and pound into fine crumbs.

   Uses 6 buttery crackers · 1 tablespoon cornmeal

3. 3

   Step 3: Heat olive oil (2 tablespoons) in a large skillet over medium heat. Add shallot (1); cook and stir until translucent, about 5 minutes. Add yellow squash (2) and zucchini (2). Season with garlic powder (½ teaspoon), salt, and pepper. Cook until softened, about 10 minutes.

   Uses 2 tablespoons olive oil · 1 shallot, thinly sliced · 2 yellow squash, sliced 1/4-inch thick · 2 zucchini, sliced 1/4-inch thick · ½ teaspoon garlic powder · 1 pinch salt and ground black pepper to taste

4. 4

   Step 4: Stir milk and butter (2 tablespoons) 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 (½ cup). Remove from heat.

   Uses ½ cup 2% milk · 2 tablespoons butter · ½ cup shredded Mexican cheese blend · cracker and cornmeal crumbs · sautéed squash and shallot

5. 5

   Step 5: Spread yellow squash mixture evenly in an 8-inch square baking pan.

   Uses creamy cheesy squash mixture

6. 6

   Step 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.

   Uses assembled squash gratin