Zucchini and Yellow Squash Gratin

A really yummy way to use up our squash this week. Even though the recipe calls for two of each squash, (which is what we had), our squash were so big that I ended up doubling the rest of the recipe to go with our 4 jumbo summer squash (and baked it in a 9 x 13).

Source: Everyday Food

Ingredients

• 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 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.