Tuesday, February 18, 2014

Zucchini and Yellow Squash Gratin

I found this Martha Stewart creamy yet not too heavily creamed zucchini and yellow squash gratin recipe and really liked the simplicity of this great side dish. If you don't like zucchini or squash, you'll learn to enjoy them after trying out this recipe. Panko, which is Japanese bread crumbs, is sprinkled as the final touch before baking. You get this lightly crunch that goes well with the cream and zucchini.


    • 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.
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