Food & Wine

VEGETABLES ON THE SIDE WEEK: ZUCCHINI AND YELLOW SQUASH GRATIN

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.

INGREDIENTS

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

DIRECTIONS

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.

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