Baked Summer Squash and Zucchini Gratin

Name: Baked Summer Squash and Zucchini Gratin
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 0.5 cup 2% Reduced-Fat Milk; 2 tbsp Butter; 6 whole Butter Cracker; 1 tbsp Cornmeal; 0.5 tsp Garlic Powder; 0.5 cup Mexican Shredded Cheese Blend; 2 tbsp Olive Oil; 1 dash Salt & Pepper; 1 whole Shallot; 2 whole Squash; 2 whole Zucchini

Side Dish 🥗 American Low-Carb Low-Sodium Sugar-Free Diabetic-Friendly Vegetarian 🥦Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Baked Summer Squash and Zucchini Gratin layers tender zucchini and yellow squash with a creamy, buttery crumb and melted cheese for a rich, cozy bite. The cracker-cornmeal topping turns crisp and golden in the oven, contrasting the soft vegetables beneath. Serve this as a comforting side for weeknight dinners or alongside roasted meats at a casual summer gathering.

Prep20 mins
Cook45 mins
Serves6
DifficultyEasy

1

Preheat the oven to 425 degrees F (220 degrees C).
2

Put the buttery crackers and cornmeal into a resealable plastic bag; seal it and crush them into fine crumbs.
3

Heat olive oil in a large skillet over medium heat. Add the shallot; cook, stirring, until translucent, about 5 minutes. Add the yellow squash and zucchini; season with garlic powder, salt, and black pepper. Cook until softened, about 10 minutes.
4

Add the milk and butter to the skillet. Raise the heat to medium-high; cook until the butter melts, 2 to 3 minutes. Stir in the crumb mixture and the cheese blend. Remove from the heat.
5

Spread the squash mixture in an 8-inch square baking pan.
6

Bake in the preheated oven until bubbly, about 15 minutes. Increase the oven temperature to 450 degrees F (230 degrees C); continue baking until lightly browned, about 10 minutes more.