Now, normally any gratin I make is an over indulgence of butter and cheese with some veggie hiding underneath. I love my veggies but I love cheese and butter more! Since I am being more mindful I made this gratin, and it is still very delicious and hit the spot for my baked, crunchy, veggie craving.
If you are low carb you can eighty-six the crackers and use crushed pecans or fried onions for a crunchy topping. It NEEDS a crunchy topping! Do not omit it.
This is a perfect side dish or even a vegetarian meal.
Ingredients
1- 2 yellow squash
1-2 zucchini
1/2 cup crushed butter crackers
1/2-3/4 cup heavy cream
1/2 cup grated parmesan
1 1/2 tsp salt and pepper, each
Directions
Preheat oven to 375
in an 8x8 baking dish lay squash and zucchini in a single layer and then another single layer a top the first layer. Continue until they are all in the dish.
Sprinkle with salt and pepper. Sprinkle with Parmesan, pour over heavy cream. Crush up your crackers and sprinkle over.
Bake for at least 40 minutes. It could be up to an hour. You want this to be bubbly and browned all over the top.
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