I’m bound and determined this summer to find new ways to enjoy the endless amounts of zucchini coming from our garden. I have mentioned before that I don’t want to just make zucchini bread with all of it, so I’ve been on the hunt for delicious recipes that will help me use it all up. I was excited to find this one. Mostly because it’s new, and I haven’t seen it floating all over the internet like most common things I’ve been finding. But also because it didn’t call for many ingredients and looked super simple. It was the perfect side dish to some grilled chicken and came together in no time. I’m excited to add this to the rotation, it’s a keeper for sure!
Zucchini and Yellow Squash Gratin
Zucchini and Yellow Squash Gratin is a great dish for when you need to use up those garden fresh veggies!
Ingredients
- 2 tbsp. butter
- 2 medium zucchini about 7 ounces each
- 2 medium yellow squash about 7 ounces each
- 2 shallots minced
- 2 garlic cloves minced
- Coarse salt and ground pepper
- 1/2 c. heavy cream
- 1/2 c. panko
- 1/2 c. grated Parmesan cheese
Instructions
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Preheat oven to 450 F.
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Slice zucchini & squash crosswise 1/4 in. thick. Make sure not to slice too thin, a little thicker slices will hold up better in this dish.
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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, about five minutes.
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Add cream, and cook until thickened, approx. another five minutes.
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Remove skillet from heat; stir in 1/4 cup panko and 1/4 cup Parmesan. Spoon mixture into a shallow 2-quart baking dish. Sprinkle with remaining panko and Parmesan; season with salt and pepper.
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Bake until top is golden, 8 to 10 minutes.
Recipe Notes
Adapted from Martha Stewart
This is delicious! I made this on a whim tonight because I had all the ingredients (though I had to make my own panko crumbs). This is my second zucchini recipe to try of your today, since my garden is giving me some. (:
Thanks!
Yvonne
Awesome!!! Our zucchini plant hasn’t started giving us zucchini yet – but I can’t wait! I really want to make this again!
Lisa @ Fresh Eggs Daily
This looks amazing! I just found you over at Tuesday Talent Show and would love for you to come share at my From the Farm Blog Hop! It’s a fun party that’s just getting started for this week.
http://www.fresh-eggs-daily.com/2013/08/from-farm-blog-hop.html
Lisa
Fresh Eggs Daily
http://www.fresh-eggs-daily.com
Shauna
Could I use a butternut squash or would that taste weird?
Yvonne
You know, I don’t know that I’ve ever tasted butternut squash to be honest with you… but they are all the same family right?? I bet it would be fine. If you try it – let me know how it turns out. I need to make a trip to the farmer’s market and pick up some of the veggies that we aren’t growing and try them out.
I’d love to try this because traditionally no one in my family has liked zucchini or squash! But this looks delicious.
Yvonne
I feel pretty good about them liking it… if you try it, let me know!
Amber @ Dessert Now, Dinner Later!
Squash & Zucchini are always tasty with cheese! I love the panko crust! :)
Yvonne
It’s so true! Everything is better with cheese!!