Summer Squash Gratin Recipe

Name: Summer Squash Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

1288

kcal

Calories

140

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 buttery crackers, 1 tablespoon cornmeal, 2 tablespoons olive oil, 1 shallot, thinly sliced, and more.

Yes, Summer Squash Gratin falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Summer Squash Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions