SQUASH GRATIN
A rich and creamy summer squash au gratin recipe that pairs well with baked chicken, fish, or pork. This recipe uses a combination of yellow squash and zucchini providing color and texture to any meal. Ready in 20 minutes, it's a side dish you will make time and time again.
Servings: 4
Ingredients
- 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
Instructions
- 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.