Summer Squash Gratin

Zucchini and yellow squash mixed with milk, cheese, and buttery crackers are baked until bubbly and golden in this summery gratin recipe.

• Preparation Time: 20 mins
• Cooking Time: 42 mins
• Total Time: 1 hr 2 mins
• Calories: 176 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

Place buttery crackers and cornmeal in a plastic resealable bag; seal and pound into fine crumbs.

Step 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.

Step 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.

Step 5

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

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.