Summer Squash Gratin
Description
Zucchini and yellow squash are mixed with milk, cheese, and buttery crackers and are baked until golden and bubbly in this summer squash gratin recipe.
Ingredients
•
6 buttery crackers
•
1 tablespoon cornmeal
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2 tablespoons olive oil
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1 shallot, thinly sliced
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2 yellow squash, sliced 1/4-inch thick
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2 zucchini, sliced 1/4-inch thick
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1/2 teaspoon garlic powder
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1 pinch salt and ground black pepper to taste
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1/2 cup 2% milk
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2 tablespoons butter
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1/2 cup shredded Mexican cheese blend
Directions
1
Preheat the oven to 425 degrees F (220 degrees C).
2
Place buttery crackers and cornmeal in a resealable plastic bag; seal and pound into fine crumbs.
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 black pepper. Cook until softened, about 10 minutes.
4
Add milk and butter to the skillet. Increase heat to medium-high; cook until butter is melted, 2 to 3 minutes. Stir in crumb mixture and cheese blend. Remove from heat.
5
Spread squash mixture into an 8-inch square baking pan.
6
Bake in the preheated oven until bubbly, about 15 minutes. Increase oven temperature to 450 degrees F (230 degrees C); continue baking until lightly browned, about 10 minutes more.