Amy's Summer Squash

• 6 summer squash, sliced
• 2 onions, diced
• 1 tablespoon olive oil
• 1 tablespoon butter
• 14 teaspoon salt
• 14 teaspoon pepper
• 1 cup shredded cheese
• 2 cups butter-flavored cracker crumbs

1. Saute the onions and squash in the butter and oil in a large skillet.
2. When the onions begin to take on a bit of color (you want good brown crunchy bits), cover the skillet and turn the heat down to low for 10-15 minutes.
3. You now have soft squash with what looks like too much liquid.
4. Add in about 3/4 of the cheese and 3/4 of the cracker crumbs (I use generic version of Ritz crackers).
5. Stir.
6. Put the remaining cheese and cracker crumbs on top.
7. Turn up the heat a bit until you get the cheese to melt.
8. Do not stir too much, you want cheese and cruchy crumbs on the top.
9. We enjoy this as a dinner on its own, or as a side to grilled whatever.
10. The leftovers are good, but not quite as crunchy.

summer, onions, olive oil, butter, salt, pepper, shredded cheese, butter

Taken from www.food.com/recipe/amys-summer-squash-242529 (may not work)