Zucchini and Yellow Squash Gratin

By SandyC

Panko is an innovative Japanese flaky riff on breadcrumbs. It's made by baking leavened bread dough electromagnetically. Sounds complicated, but the results are simply lighter and larger than regular dried breadcrumbs.
Prep Time
20 minutes Total Time
30 minutes Yield
Serves 4

Ingredients

• 2 tablespoons butter
• 2 medium zucchini (about 7 ounces each), sliced crosswise inch thick
• 2 medium yellow squash (about 7 ounces each), sliced crosswise inch thick
• 2 shallots, minced
• 2 garlic cloves, minced
• coarse salt and ground pepper
• 1/2 cup heavy cream
• 1 cup panko
• 1/2 cup grated Parmesan cheese

Preparation

Step 1

Preheat oven to 450. In a large skillet, melt butter over medium heat; add zucchini, yellow squash, shallots, and garlic. Season with salt and pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 4 to 6 minutes.
Add cream, and cook until thickened, about 5 minutes. Remove skillet from heat; stir in 1/2 cup panko and cup Parmesan.
Spoon mixture into a shallow 2-quart baking dish. Sprinkle with remaining panko and Parmesan; season with salt and pepper. Bake until top is golden, 8 to 10 minutes.