Rating: 5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I tried this when summer squash came into season and it came out beautifully. Simple and delicious!

Recipe Summary

cook:
42 mins
total:
1 hr 2 mins
prep:
20 mins
Servings:
6
Yield:
1 8-inch square pan
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • 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.

Nutrition Facts

176 calories; protein 4.9g; carbohydrates 10.1g; fat 13.6g; cholesterol 22.6mg; sodium 186.2mg. Full Nutrition
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