So, wouldn't you know that not taking a pic would finally bite me in the tush. I was planning on posting this earlier today, but the recipe wasn't up on Martha's site, so I couldn't relay it to you while at work. And since there's no recipe, there's also no picture. And since I didn't take one, you'll just have to take my word that it is a colorful dish. Monday night's dinner was a Zucchini and Yellow Squash Gratin, which we had with a nice salad and a little bit of leftover pork. This was a good dish, and a fairly quick and easy recipe, also. I think this recipe would be great for a spring or summer get-together too- easy to make, creamy, and rich without being heavy. And did I mention it's colorful. The beautiful green and yellow discs create a very pretty base for the cream, Parmesan, and panko.
Zucchini and Yellow Squash Gratin
Recipe from Everyday Food; Serves 4
2 tablespoons butter
2 medium zucchini (appx. 7 oz. ea.), sliced crosswise 1/4 inch thick
2 medium yellow squash (appx. 7 oz. ea.), sliced 1/4 inch thick
2 shallots, minced
2 garlic cloves, minced
Coarse salt and ground pepper
1/2 cup heavy cream
1 cup panko
1/2 cup grated Parmesan cheese
- 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.
- Add cream, and cook until thickened, about 5 minutes. Remove skillet from heat; stir in 1/2 cup panko and 1/4 cup Parmesan.
- 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.
Per serving: 328 calories; 20.3 grams fat; 12.3 grams sat. fat; 10.5 grams protein; 27.7 grams carbohydrates; 3.1 grams fiber