Name: Summer Squash Gratin
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Buttery crackers - 6; Cornmeal - 1 tablespoon; Olive oil - 2 tablespoons; Shallot, thinly sliced - 1; Yellow squash, sliced 1/4-inch thick - 2; Zucchini, sliced 1/4-inch thick - 2; Garlic powder - ½ teaspoon; Salt and ground black pepper to taste - 1 pinch; 2% milk - ½ cup; Butter - 2 tablespoons; Shredded Mexican cheese blend - ½ cup

Ingredients for - Summer Squash Gratin

1. Buttery crackers 6

2. Cornmeal 1 tablespoon

3. Olive oil 2 tablespoons

4. Shallot, thinly sliced 1

5. Yellow squash, sliced 1/4-inch thick 2

6. Zucchini, sliced 1/4-inch thick 2

7. Garlic powder ½ teaspoon

8. Salt and ground black pepper to taste 1 pinch

9. 2% milk ½ cup

10. Butter 2 tablespoons

11. Shredded Mexican cheese blend ½ cup

How to cook deliciously - Summer Squash Gratin

1 . Stage

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

2 . Stage

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

3 . Stage

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 . Stage

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 . Stage

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

6 . Stage

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.