One of my favorite things about summer is the fresh vegetables from the garden. Squash and zucchini are very easy to grow here so we always have an abundance. I love a vegetable dinner served with cornbread and sliced tomatoes. This recipe is a perfect dish for those meals.
The creamy sauce of this recipe gives the squash a richness that also pairs well with meats such as baked chicken, fish, and pork.
Au Gratin is a French term that simply means “in breadcrumbs”. Any vegetable can be made into a gratin. Try this same recipe using green beans, cabbage, or potatoes.
Using a pan that goes from stovetop to oven makes this a one pan dish. Simply saute the squash for a couple of minutes, add the cream and simmer, top with the breadcrumb topping, and bake.
- 1 each yellow squash sliced 1/4 inch thick
- 1 each zucchini sliced 1/4 inch thick
- 4 cloves roasted garlic
- 1/4 teaspoon fresh thyme
- 8 ounces heavy whipping cream
- salt & pepper to taste
- 1/2 cup Panko breadcrumbs
- 1 teaspoon garlic powder
- 1/4 cup parmesan cheese shredded
- Prepare the topping by combining the breadcrumbs, garlic powder, and parmesan cheese. Set aside
- In a large, oven-proof skillet, heat 2 tablespoons olive oil. Add the squash and saute for 2-3 minutes, turning once to lightly brown each side.
- Add the roasted garlic, thyme, salt and pepper. Mix well. Cook for one minute.
- Pour in the heavy cream, stir, and simmer until the cream begins to thicken and has slightly reduced.
- Remove the pan from the stove and spread the topping evenly over the casserole.
- Bake in a preheated 450-degree oven for 5 minutes until bubbly and golden brown.