DESCRIPTION
It’s zucchini season. I’m jumping in with a zucchini gratin that’s loaded with garlic and some nice cheesy breadcrumbs. Care to jump in with me?
Ingredients
Units
Scale
- 2 medium summer squash (about 6 oz. each)
- 2 medium zucchini (about 6 oz. each)
- 1 pint cherry or grape tomatoes
- 2 cloves of garlic, sliced thinly
- 2 Tbsp. all-purpose flour
- 1 tsp. salt, divided
- 1/4 tsp. black pepper
- 1/4 cup heavy whipping cream
- 1/4 cup panko bread crumbs
- 1/4 shredded Parmesan cheese
- 1 Tbsp. olive oil
Instructions
- Preheat oven to 450°F.
- Trim the ends off of the zucchini and squash. Slice them into 1/4 inch slices.
- In a large bowl, toss the slices with the grape tomatoes, garlic, flour, 3/4 teaspoon of the salt, and the pepper. Stir.
- Add the whipping cream and stir well. Transfer vegetable mix to a 10 inch pie plate. Use a spatula to scrape in all of the liquid.
- In a separate bowl, rub the panko breadcrumbs and Parmesan cheese together to shorten the cheese strands. Stir in the olive oil and the remaining 1/4 teaspoon of salt until all crumbs are moistened. Sprinkle the crumbs over the veggies.
- Bake until the topping is brown, the veggies are fork-tender but not mushy, and the sauce is making a bubbling sound, 20-25 minutes. Let rest for 5 minutes before serving.
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