Zucchini and Yellow Squash Gratin

Prep Time:
20 mins
Total Time:
30 mins

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


  • 2 tablespoons butter

  • 2 medium zucchini (about 7 ounces each), sliced crosswise ¼ inch thick

  • 2 medium yellow squash (about 7 ounces each), sliced crosswise ¼ inch thick

  • 2 shallots, minced

  • 2 garlic cloves, minced

  • Coarse salt and ground pepper

  • ½ cup heavy cream

  • 1 cup panko

  • ½ 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.

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