Name: Yellow and Zucchini Squash Gratin
Yield: 6 servings
Ingredients: 2 tbsp salted butter; 2 yellow squash (medium size, sliced diagonally 1/4 inch thick); 2 Zucchini squash ( medium Approx. 7oz each, sliced diagonally 1/4 inch thick); 3 shallots (minced); 2 garlic cloves (minced); Ground pepper and coarse salt; 1 cup heavy cream; 1 cup Panko bread crumbs; 1 cup grated Parmesan cheese

CategorySide DishesDifficultyIntermediate

Yields6 Servings

2 tbsp salted butter

2 yellow squash (medium size, sliced diagonally 1/4 inch thick)

2 Zucchini squash ( medium Approx. 7oz each, sliced diagonally 1/4 inch thick)

3 shallots (minced)

2 garlic cloves (minced)

Ground pepper and coarse salt

1 cup heavy cream

1 cup Panko bread crumbs

1 cup grated Parmesan cheese

Melt butter in a large skillet, add yellow squash, Zucchini, shallots and garlic, season with salt and pepper. Cook stirring occasionally, until squash is crisp-tender approx. 4-6 minutes.

Add cream and cook until thickened, approx. 5 minutes. Remove skillet from heat, stir in 1/2 of the Panko bread crumbs and 1/2 of the Parmesan.

Spoon mixture into a 2 quart baking dish (shallow pan). Sprinkle with remaining Panko and Parmesan, season with salt and pepper. Bake in 450 degree oven until top is golden, approx. 8-10 minutes.

Ingredients