Summer Squash Gratin

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

Step: 1

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

Step: 2

Place buttery crackers and cornmeal in a plastic resealable bag; seal and pound into fine crumbs.

Step: 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.

Step: 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.

Step: 5

Spread yellow squash mixture evenly in an 8-inch square baking pan.

Step: 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.

Per Serving: 176 calories; protein 4.9g; carbohydrates 10.1g; fat 13.6g; cholesterol 22.6mg; sodium 186.2mg.

One of most obvious way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick something different. If you’re cooking pasta, make sure for a simple healthy dish . Made steak? Go for something light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can make to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the cooking items . But often you can made a dish do double-duty .