Amy's Summer Squash

1. 1

   Saute the onions and squash in the butter and oil in a large skillet.

2. 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. 3

   You now have soft squash with what looks like too much liquid.

4. 4

   Add in about 3/4 of the cheese and 3/4 of the cracker crumbs (I use generic version of Ritz crackers).

5. 5

   Stir.

6. 6

   Put the remaining cheese and cracker crumbs on top.

7. 7

   Turn up the heat a bit until you get the cheese to melt.

8. 8

   Do not stir too much, you want cheese and cruchy crumbs on the top.

9. 9

   We enjoy this as a dinner on its own, or as a side to grilled whatever.

10. 10

    The leftovers are good, but not quite as crunchy.

* Per serving · 4 servings · Values may vary.

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