SUMMER SQUASH GRATIN

Summer Squash Gratin image

I tried this when summer squash came into season and it came out beautifully. Simple and delicious!

Provided by ajodha01

Categories Side Dish Vegetables Squash Summer Squash

Time 1h2m

Yield 6

Number Of Ingredients 11

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
½ teaspoon garlic powder
1 pinch salt and ground black pepper to taste
½ cup 2% milk
2 tablespoons butter
½ cup shredded Mexican cheese blend

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Place buttery crackers and cornmeal in a plastic resealable bag; seal and pound into fine crumbs.
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.
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.
Spread yellow squash mixture evenly in an 8-inch square baking pan.
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.

Nutrition Facts : Calories 175.9 calories, Carbohydrate 10.1 g, Cholesterol 22.6 mg, Fat 13.6 g, Fiber 1.9 g, Protein 4.9 g, SaturatedFat 6.1 g, Sodium 186.2 mg, Sugar 2.2 g