March 7, 2012

Zucchini and Yellow Squash Gratin

I'm sorry for the lousy pictures.  It's a long story but I wanted to get this recipe out to you because it's super yummy. 

I'm always a little bit cautious when trying a vegetable recipe because I find that sometimes they can be too bland unless you are careful and add lots of flavors.  This one was great.  Not overwhelming with any one flavor but the crispy topping was delicious. 

I threw this together pretty quickly for some friends that were coming over one day after work for dinner.  The longest part of the process was just chopping everything.  Everyone at dinner really liked it and even my husband (who is leery of anything without meat in it) said it was a keeper.  This is a great recipe for your arsenal.  Quick, healthy, delicious.

Zucchini and Yellow Squash Gratin
Recipe from Martha Stewart found here
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

Preheat oven to 450 degrees.

Use a large skillet to melt the butter over medium heat.  Add the zucchini, yellow squash, shallots and garlic.  Add salt and pepper.  Cook until the squash and zucchini is crisp tender. 

Add the cream and cook for about 5 minutes until thickened.  Remove from the heat and add 1/2 cup of panko break crumbs and 1/4 cup Parmesan.

Put the squash mixture into a shallow 2-quart casserole dish and sprinkle with the remaining panko and Parmesan. Season with additional Salt and Pepper.  Bake until the top is golden brown, about 8 - 10 minutes.

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