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Zucchini and Yellow Squash Gratin


Panko is an innovative Japanese flaky riff on breadcrumbs. It makes an excellent crusty topping for gratins like this one and macaroni and cheese.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May 2007


  • 2 tablespoons butter
  • 2 medium zucchini (about 7 ounces each), sliced crosswise 1/4 inch thick
  • 2 medium yellow squash (about 7 ounces each), sliced crosswise 1/4 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


  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.

  2. Add cream, and cook until thickened, about 5 minutes. Remove skillet from heat; stir in 1/2 cup panko and 1/4 cup Parmesan.

  3. 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.

Reviews Add a comment

  • cathy.becker2
    23 JUL, 2017
    It's hard to find new and different ways to serve zucchini...getting bored with the same old thing. This recipe is a keeper - my husband loved it. I made it this morning and served it at room temperature for dinner.
  • ljh771231
    29 JUN, 2017
    Love all the recipes zuchhini awesome macaroons out of this world keep them coming!
  • ishaolinma4928149
    27 JUN, 2017
    Great recipe!
  • MS10502372
    12 MAY, 2017
    Delicious! Followed another user's advice and sliced thinner than recommended- 1/8" thick.
  • alma7lou
    2 MAY, 2017
    The family loved it and I will be making it again!
  • 28prancer
    26 NOV, 2016
    This is a family favorite but I doctor it up - I do cut the squash about 1/4" thick, I use onions, extra garlic and more parmesan AND I have added asiago and it is great! We like cheese!
  • sk3712354gmail
    26 NOV, 2016
    I've made a few times. Great recipe ! The only problem is with measurement. Recipe says 'sliced crosswise 1/4 inch thick' = 6 mm. On the picture slices are like 2 mm thick. Changed thickness to 2 mm and result is way better :)
  • orwebermsncom
    14 DEC, 2015
    Excellent recipe, easy to make. I followed the recipe but also did the following: after spooning vegetables to baking dish I added cream to frying pan and freshly grated pecorino Romano cheese, cook on low heat for a few minutes until cheese melts and pour over vegetables. Also, I mixed fresh parmesan, pecorino Romano with the panko bread crumbs. My guests loved this recipe.
  • navyeyes_85yah
    28 NOV, 2015
    For some reason the cream never thickened. Any ideas why? I added a full onion and extra garlic and a few tomatoes. Tasted great! Just soupy cuz it never thickened...
  • reofca
    4 APR, 2015
    Can you make this ahead of time ?