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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.