Summer Squash Gratin recipe
All Recipes Side Dish Vegetables Squash Summer Squash
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
Nutrition Info
- 175.9 caloriescarbohydrate: 10.1 gcholesterol: 22.6 mgfat: 13.6 gfiber: 1.9 gprotein: 4.9 gsaturatedFat: 6.1 gservingSize: -sodium: 186.2 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Summer Squash Gratin
Directions
-
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.