Summer Squash Gratin recipe

All Recipes Best Recipe Side Dish Vegetables Squash Summer Squash


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
½ teaspoon garlic powder
1 pinch salt and ground black pepper to taste
½ cup 2% milk
2 tablespoons butter
½ cup shredded Mexican cheese blend

Nutrition Info

175.9 calories
carbohydrate: 10.1 g
cholesterol: 22.6 mg
fat: 13.6 g
fiber: 1.9 g
protein: 4.9 g
saturatedFat: 6.1 g
servingSize: -
sodium: 186.2 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -


  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.

Recipe Yield

1 8-inch square pan

Recipe Note

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

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