Surprise, Surprise, I was searching for yet another zucchini recipe. I was getting a little tired of the pasta-zucchini dish (well, my family was, too) when I decided that maybe zucchini should be a side dish instead of the main show. I really wanted to do a type of gratin, but I didn’t want to go out any buy a ton of expensive cheese. I actually didn’t want to leave my house at all. It’s hot out there, and my car doesn’t have air conditioning.
I was kind of nervous when putting this recipe together. It didn’t look like it was going to be good. It looked…goopey, and globby, and weird. Even after it was done baking, and the house was filled with its delicious aroma, I was still unsure. But it tasted devine, and was just what I was looking for! It’s not too cheesy, so the zucchini still comes through, and its parmesan-panko topping is perfect!
Zucchini and Yellow Squash Gratin
2 tablespoons butter
2 medium zucchini, sliced into 1/2″ coins
2 medium yellow squash, sliced into 1/2 ” coins
2 shallots, minced
2 garlic cloves, minced
course salt and ground pepper
1/2 cup heavy cream
1 cup panko breadcrumbs
1 cup parmesan cheese
Preheat oven to 450.
In a large skillet, melt the butter over medium heat.
Saute the zucchini, yellow squash, shallots, and garlic, stirring occasional, until the squash are crisp tender – about 4-6 minutes.
Season with pepper, add the cream, and cook until the cream is thickened, about 5 minutes.
Remove the skillet from the heat and stir in 1/2 cup of the panko and 1/2 cup of the parmesan cheese.
Spoon the mixture into a greased 2 quart baking dish.
Sprinkle with the remaining 1/2 cup of panko and parmesan.
Season with salt and pepper.
Bake until the top is golden, about 8-10 minutes.