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–+ servings
A bowl of sliced zucchini and squash

Zucchini & Yellow Squash Gratin

Print Recipe
This Zucchini and Yellow Squash Gratin is an incredibly tasty side dish and goes so well with all kinds of meals!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 205
Author Ashlyn Edwards | Belle of the Kitchen

Ingredients

  • 2 tablespoons butter
  • 2 medium zucchini sliced in 1/4 inch coins
  • 2 medium yellow squash sliced in 1/4 inch coins
  • 1/2 cup onion, diced
  • 2 garlic cloves, minced
  • salt and ground pepper, to taste
  • 1/2 cup heavy cream
  • 1 cup panko
  • 1/2 cup grated Parmesan cheese

Instructions

  • Preheat oven to 450. In a large skillet, melt butter over medium heat; add zucchini, yellow squash, onion, and garlic. Season with salt and pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 4 to 6 minutes.
  • Add cream, and cook until thickened, about 5 minutes. Remove skillet from heat; stir in 1/2 cup panko and 1/4 cup Parmesan.
  • Spoon mixture into a shallow 2-quart baking dish. Sprinkle with remaining panko and Parmesan. Bake until top is golden, 8 to 10 minutes.

Notes

Source: Martha Stewart

Nutrition

Calories: 205kcal | Carbohydrates: 13g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 248mg | Potassium: 406mg | Fiber: 2g | Sugar: 4g | Vitamin A: 740IU | Vitamin C: 24.1mg | Calcium: 149mg | Iron: 1mg