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

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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; 13.6 g total fat; 23 mg cholesterol; 186 mg sodium. 10.1 g carbohydrates; 4.9 g protein; Full Nutrition

Reviews (5)

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Most helpful positive review

Rating: 5 stars
10/31/2019
Very good!! I did change a few things to use items I already had on hand. I doubled the cheese and did not have the blend so I used 1/2cup of mozzarella and 1/2 cup of cheddar. I used ritz seasoned crumbs didn't have the crackers. I used all yellow squash and instead of the shallot I used a yellow onion. I also added crumbs on the top for an extra crunch. It was delish!! Thanks for sharing your recipe!! Read More
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/31/2019
Very good!! I did change a few things to use items I already had on hand. I doubled the cheese and did not have the blend so I used 1/2cup of mozzarella and 1/2 cup of cheddar. I used ritz seasoned crumbs didn't have the crackers. I used all yellow squash and instead of the shallot I used a yellow onion. I also added crumbs on the top for an extra crunch. It was delish!! Thanks for sharing your recipe!! Read More
Rating: 5 stars
11/12/2018
delish! an absolute do-over. i just think you don't have to cook the zucchini on the stovetop for a full ten minutes if you prefer them more crisp. Read More
Rating: 4 stars
08/09/2018
8.9.18 Nice side dish that I think would be good with other cheeses as well (swiss cheddar gruyere Monterey etc.). I did use the Mexican blend today and I will say that s a very subtle flavor in this gratin. Using a mandolin this was a snap to make and I will add some of those buttery crackers to the top of the gratin next time. Really good way to use up some of that abundance of summer squash. Thanks for sharing your recipe. Read More
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Rating: 5 stars
07/23/2019
Needed something to use up first Picked summer squashes. Made pretty much as directed except didnt have shallot used yellow onion instead. No cornmeal in house so did without. Tastes great added little extra ritz cracker and cheese. Yes will make again he loved it too Read More
Rating: 5 stars
10/31/2019
Very good!! I did change a few things to use items I already had on hand. I doubled the cheese and did not have the blend so I used 1/2cup of mozzarella and 1/2 cup of cheddar. I used ritz seasoned crumbs didn't have the crackers. I used all yellow squash and instead of the shallot I used a yellow onion. I also added crumbs on the top for an extra crunch. It was delish!! Thanks for sharing your recipe!! Read More
Rating: 5 stars
09/19/2019
I layered the squash, onions, green pepper and mushrooms (sautéed in olive oil) with turkey pepperoni, adding Italian shredded cheese with a coating of crumbled Ritz crackers. No milk. Baked for 20 min. plus 2 min. on Broil. Tasty. Read More
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