Zucchini and Squash Au Gratin
Sliced zucchini and yellow squash in a garlic cream sauce, baked under a crisp panko and Parmesan topping. A 35-minute side dish.
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Ingredients
- 2 tablespoons butter
- 2 zucchini medium; cut into 1/4-inch slices
- 2 yellow summer squash medium; cut into 1/4-inch slices
- 2 shallots minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper coarsely ground
- 4 cloves garlic minced
- 1/2 cup heavy whipping cream
- 1 cup panko bread crumbs divided
- 1/2 cup Parmesan cheese grated; divided
Instructions
- Preheat the oven to 450°F.
- Melt the butter in a large skillet over medium heat. Add the zucchini, yellow squash and shallots. Season with the salt and pepper. Cook, stirring, for 4 to 6 minutes, until the vegetables start to brown and are crisp-tender. Use the largest skillet you have so the vegetables are not crowded.
- Add the garlic and cook for another minute. Add the cream and cook for 3 to 5 minutes, until thickened.
- Remove the skillet from the heat. Stir in 1/2 cup of the panko bread crumbs and 1/4 cup of the Parmesan.
- Spoon the mixture into an 11-by-7-inch or 2-quart baking dish. Sprinkle with the remaining bread crumbs and Parmesan. Bake for 8 to 10 minutes, until golden brown. Check the center with a food thermometer. Casseroles must reach 165°F, so keep baking if needed.
- Let the gratin cool slightly so it can set up before serving.
Notes
Use the largest skillet you have and do not crowd the squash. Refrigerate leftovers within 2 hours.
Nutrition
Serving: 1servingCalories: 207kcalCarbohydrates: 15.3gProtein: 6.2gFat: 14.2gSodium: 431mgFiber: 2.2gSugar: 5g