Summer Squash Gratin

• 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
• 1/2 teaspoon garlic powder
• 1 pinch salt and ground black pepper to taste
• 1/2 cup 2% milk
• 2 tablespoons butter
• 1/2 cup shredded Mexican cheese blend

1. Preheat oven to 425 degrees F (220 degrees C).
2. Place buttery crackers and cornmeal in a plastic resealable bag; seal and pound into fine crumbs.
3. 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.
4. 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.
5. Spread yellow squash mixture evenly in an 8-inch square baking pan.
6. 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.

buttery crackers, cornmeal, olive oil, shallot, yellow squash, zucchini, garlic, salt, milk, butter

Taken from www.allrecipes.com/recipe/254385/summer-squash-gratin/ (may not work)