Sometimes it's a struggle to come up with a suitable vegetable side dish that doesn't come from a can. This week, we'll give you ideas on how to turn fresh veggies into delicious sides. This is a Martha Stewart recipe, available at marthastewart.com.
2 tablespoons butter
2 medium zucchini (about 7 ounces each), sliced crosswise an inch thick
2 medium yellow squash (about 7 ounces each), sliced crosswise an inch thick
2 shallots, minced
2 garlic cloves, minced
Coarse salt and ground pepper
1/2 cup heavy cream
1 cup Panko bread crumbs
1/2 cup grated Parmesan cheese
1. Preheat oven to 450 degrees. In a large skillet, melt butter over medium heat; add zucchini, yellow squash, shallots, and garlic. Season with salt and pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 4 to 6 minutes.
2. Add cream, and cook until thickened, about 5 minutes. Remove skillet from heat; stir in 1/2 cup panko and cup Parmesan.
3. Spoon mixture into a shallow 2-quart baking dish. Sprinkle with remaining panko and Parmesan; season with salt and pepper. Bake until top is golden, 8 to 10 minutes.