Prep 10 mins
Cook 20 mins
I stood in my friends kitchen and watched (with dismay) as she cooked a dish of summer squash for us to eat. At the time, I didn't like squash. This recipe converted me. I love it now! I make this with a combination of yellow and green summer squash. For non-squash eaters, it is good with the pale green variety sold as "calbeza" since it is milder in flavor. We use pepper jack cheese, but it is also good with sharp cheddar. If I make it with extra cheese, my preschooler will eat it without complaint.
- 6 summer squash, sliced
- 2 onions, diced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 cup shredded cheese
- 2 cups butter-flavored cracker crumbs
- Saute the onions and squash in the butter and oil in a large skillet.
- 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.
- You now have soft squash with what looks like too much liquid. Add in about 3/4 of the cheese and 3/4 of the cracker crumbs (I use generic version of Ritz crackers). Stir. Put the remaining cheese and cracker crumbs on top.
- Turn up the heat a bit until you get the cheese to melt. Do not stir too much, you want cheese and cruchy crumbs on the top.
- We enjoy this as a dinner on its own, or as a side to grilled whatever. The leftovers are good, but not quite as crunchy.