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  • 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, D
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) butter

  2. 2 medium zucchinis , about 2 shallots , minced

  3. 2 garlic cloves , minced

  4. course salt and ground pepper , to taste

  5. 1/2 cup(s) heavy cream

  6. 1 cube(s) panko bread crumbs

  7. 1/2 cup(s) grated Parmesan cheese

  8. 2 yellow medium squash , about 7 oz ea, slice crosswise inch thick

Instructions Jump to Ingredients ↑

  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 occassionally, until zucchini and squash are crisp-tender, 4-6 minutes.

  2. Add heavy cream and cook until thickened, about 5 minutes. Remove skillet from heat; stir in 1/2 cup of panko and 1/2 of the Parmesan cheese.

  3. Spoon mixture in a 2-quart shallow baking dish. Sprinkle with remaining panko and Parmesan; season with salt and pepper. Bake until top is golden brown, 8-10 minutes.

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