Ingredients
6
6 servings
- •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
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Place buttery crackers and cornmeal in a plastic resealable bag; seal and pound into fine crumbs.
- 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.
- 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.
- Spread yellow squash mixture evenly in an 8-inch square baking pan.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 176
- Carbohydrate: 10g
- Fat: 14g
- Fiber: 2g
- Protein: 5g
- Sugar: 2g
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