Zucchini and Yellow Squash Gratin

Serves 4-6

Recipe from Everyday Food

Husband-Tested in Alice’s Kitchen

You can have this scrumptious side dish on the table in just half an hour. I've made this lots of times and have decided that using fresh breadcrumbs makes this dish taste much, much better than dried panko breadcrumbs.  Why not make Tuna Nicoise Picnic Sandwich and then use the breadcrumbs from that recipe to make this one.  Yummy!

2 Tablespoons unsalted butter

2 medium zucchini, sliced crossways ¼ inch thick

2 medium yellow squash, sliced crossways ¼ inch thick

2 shallots, minced

2 cloves garlic, minced

Kosher salt and freshly ground pepper, to taste

½ cup heavy cream

1 cup panko, divided (I used fresh breadcrumbs that I had on hand.)

½ cup freshly grated Parmesan cheese, divided

Preheat the oven to 450 F.  In a large skillet, melt the butter over medium heat; add the zucchini, yellow squash, shallots, and garlic.  Season with Kosher salt and freshly ground pepper.  Cook, stirring occasionally, until the zucchini and squash are crisp-tender, 4 to 6 minutes.

Add the cream, and cook until thickened, about 5 minutes.  Remove skillet from heat; stir in ½ cup of the panko (or breadcrumbs) and ¼ cup Parmesan cheese.

Transfer mixture into a shallow 2-quart baking dish.  (If you use an oven proof skillet, no need to put this in a casserole.  Just pop the skillet in the oven.) Sprinkle with remaining panko (or breadcrumbs) and Parmesan cheese; season with Kosher salt and freshly ground pepper.

Bake until the top is golden, 8 to 10 minutes.