Summer Squash Gratin

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.