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Zucchini and Yellow Squash Gratin

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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

Ingredients

  • 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

Directions

  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

  • ishaolinma4928149
    27 JUN, 2017
    Great recipe!
    Reply
  • MS10502372
    12 MAY, 2017
    Delicious! Followed another user's advice and sliced thinner than recommended- 1/8" thick.
    Reply
  • alma7lou
    2 MAY, 2017
    The family loved it and I will be making it again!
    Reply
  • 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!
    Reply
  • 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 :)
    Reply
  • 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.
    Reply
  • 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...
    Reply
    • doandesire4284756
      27 JUN, 2017
      Maybe to much liquid in tomatoes
  • reofca
    4 APR, 2015
    Can you make this ahead of time ?
    Reply
    • RobbW
      23 JUN, 2015
      I have made this several times and it is delicious. It is good the next day reheated but the bread crumb topping is no longer crisp.
  • MirToni
    9 JUL, 2014
    Unfortunately this was ok but not great. Excited to try this recipe since zucchinis and squash are a favorite. The recipe was prepared exactly as directed but it did not impress. Will not be making this again.
    Reply
  • wesingalot
    5 OCT, 2013
    Pretty darn tasty. Not terribly difficult, inexpensive ingredients, prepared quickly and really good. The only downside is what I call the "clean-up factor". Out of 10 pots (that's the scale 1-10, best is 1), I rate it a 6 because there were lots of dirty pans and utensils to clean up. I have trouble eating my veggies; not because I don't like them but because I don't know how to cook them other than steam or saute like my mom did. This recipe opened a whole new realm for me!
    Reply
    • ishaolinma4928149
      27 JUN, 2017
      This entire recipe can be made in one skillet. How did you end up with lots of dirty pans and utensils? Just cook the onions or shallots and garlic first add the zucchini, then the cream and proceed as the recipe states. Then use a casserole pan. That is it. I use one spatula for the w[filtered] process and maybe a garlic press but I don't use garlic much at all. Try it is this way and you may find it a lot easier. : )