Summer Squash


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.