Amy's Summer Squash



  1. 6 summer squash, sliced
  2. 2 onions, diced
  3. 1 tablespoon olive oil
  4. 1 tablespoon butter
  5. 14 teaspoon salt
  6. 14 teaspoon pepper
  7. 1 cup shredded cheese
  8. 2 cups butter-flavored cracker crumbs


  1. Saute the onions and squash in the butter and oil in a large skillet.
  2. 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.
  3. You now have soft squash with what looks like too much liquid.
  4. Add in about 3/4 of the cheese and 3/4 of the cracker crumbs (I use generic version of Ritz crackers).
  5. Stir.
  6. Put the remaining cheese and cracker crumbs on top.
  7. Turn up the heat a bit until you get the cheese to melt.
  8. Do not stir too much, you want cheese and cruchy crumbs on the top.
  9. We enjoy this as a dinner on its own, or as a side to grilled whatever.
  10. The leftovers are good, but not quite as crunchy.