Categories: June2011, summer, yellow squash, zucchini

Ingredients

• 1 Tbs olive oil
• 1 Tbs butter
• 2 medium zucchini, sliced crosswise, 1" thick
• 2 medium yellow squash, sliced crosswise, 1" thick
• 2 shallots, minced
• 2 garlic cloves, minced
• coarse salt and ground pepper
• 1/2 cup of heavy cream
• 1/2 panko
• 1/2 cup grated parmesan

Directions

1. Preheat oven to 450 degrees. In a large skillet, melt butter and add the olive oil over medium heat; add zucchini, yellow squash, shallots, garlic, season with salt and pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 4-6 minutes.Add cream, and cook until thickened, about 5 minutes. Remove skillet from heat; stir in 1/4 cup panko and Parmesan.

2. Spoon mixture into a shallow 2-qt baking dish. Sprinkle with remaining panko and Paresan; season with salt and pepper. Bake until top is golden, 8-10 minutes.

Email to a friend | Print this recipe | Back