Name: Zucchini Gratin
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 medium zucchini, thinly sliced into 1/4-inch rounds; 2 medium yellow squash, thinly sliced into 1/4-inch rounds; 1 pint cherry or grape tomatoes; 2 cloves garlic, thinly sliced; 2 Tbsp. all-purpose flour; 1/2 tsp. kosher salt; 1/4 tsp. freshly ground black pepper; 3 Tbsp. heavy cream; 1/4 cup panko bread crumbs; 3 Tbsp. grated parmesan cheese; 2 Tbsp. extra-virgin olive oil

Ingredients

Scale

2 medium zucchini, thinly sliced into 1/4-inch rounds
2 medium yellow squash, thinly sliced into 1/4-inch rounds
1 pint cherry or grape tomatoes
2 cloves garlic, thinly sliced
2 Tbsp. all-purpose flour
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
3 Tbsp. heavy cream
1/4 cup panko bread crumbs
3 Tbsp. grated parmesan cheese
2 Tbsp. extra-virgin olive oil

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Instructions

Preheat the oven to 450℉.
Combine the zucchini, yellow squash, cherry tomatoes, and garlic in a large bowl. Sprinkle the flour, salt, and pepper over the vegetables and toss to combine.
Transfer the vegetable mixture to a shallow baking dish or pie plate. If desired, arrange the vegetables in alternating, overlapping slices. Drizzle the cream over the vegetables.
To make the gratin topping, combine the panko bread crumbs and parmesan in a medium bowl.
Add the olive oil and toss to combine. Sprinkle the bread crumb mixture over the vegetables.
Bake the gratin until the vegetables are tender, the sauce is bubbling and the topping is golden brown, 20 to 25 minutes. Serve warm.