Description
I tried this when summer squash came into season and it came out beautifully. Simple and delicious!
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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 42 mins
Total Time: 1 hr 2 mins
Servings: 6