YELLOW SQUASH & ZUCCHINI GRATIN
My gratin is the perfect way to use up an abundance of summer squash. It’s easy to prepare, takes just 10 minutes in the oven, and serves up bubbly and delicious.
—Jonathan Lawler, Greenfield, IN
Prep: 25 min. • Bake: 10 min. • Makes: 6 servings
- 2 Tbsp. butter
- 2 medium zucchini, cut into ¼-in. slices
- 2 medium yellow summer squash, cut into ¼-in. slices
- 2 shallots, minced
- ½ tsp. sea salt
- ¼ tsp. coarsely ground pepper
- 4 garlic cloves, minced
- ½ cup heavy whipping cream
- 1 cup panko (Japanese) bread crumbs, divided
- ½ cup grated Parmesan cheese, divided
- 1. Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, until the zucchini and squash are crisp-tender, 4-6 minutes. Add garlic; cook 1 minute more.
- 2. Add heavy cream; cook until thickened, 3-5 minutes. Remove from heat; stir in ½ cup bread crumbs and ¼ cup Parmesan cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.
1 cup: 203 cal., 14g fat (8g sat. fat), 39mg chol., 357mg sod., 15g carb. (4g sugars, 2g fiber), 6g pro.
