Zucchini and Yellow Squash Au Gratin
This stunning side dish consists of perfectly cooked zucchini and yellow squash slices baked in a delicious cream sauce with a browned breadcrumb-Parmesan topping. Zucchini and Yellow Squash Au Gratin so good, you will want seconds!!! This recipe serves 8 but can be easily made in half for 4 servings.
Servings: 8
Ingredients
- 4 Tbsps butter, divided
- 4 medium zucchini, cut into ¼-inch slices
- 4 medium yellow squash, cut into ¼-inch slices
- 3 shallots, small diced
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1 ¼ cups Panko breadcrumbs, divided
- 1 cup Parmesan cheese, divided
- Salt and ground black pepper
Instructions
- Preheat the oven to 450°F and butter a 13x9-inch oven-proof baking dish; set aside. Sauté the zucchini and yellow squash in two batches. In a large skillet over medium-heat, melt the 2 Tbsps butter. Add the zucchini, half of the shallots and garlic, ½ tsp salt, and ¼ tsp ground black pepper. Cook until zucchini are crisp-tender, about 4 minutes. Transfer the zucchini to a plate.
- Melt 2 more Tbsps butter to the large skillet. Add the yellow squash, the remaining shallots and garlic, ½ tsp salt, and ¼ tsp ground black pepper. Cook until yellow squash are crisp-tender, about 4 minutes.
- Add the cooked zucchini to the yellow squash and stir in the heavy cream. Cook until the cream is slightly thickened, about 5 minutes. Remove the skillet from the heat. Stir in ¾ cup panko and ½ cup Parmesan.
- Transfer to the buttered baking dish. Sprinkle with the remaining ½ cup panko and ½ cup Parmesan. Season the top with salt and pepper. Bake until the top is lightly golden brown and the cream in bubbling on the sides, 10 to 15 minutes.