Zucchini Gratin Recipe

I found this recipe for Zucchini & Yellow Squash Gratin a few years ago in a magazine. I made it a couple of time for family and friends, and it was a big hit.

Everyone always asks me for a copy of it, problem is.. I lost the magazine page.
Then I found it, and lost it again...

so I have been dedicatedly searching the internet ever since, trying to find this particular recipe (there are plenty of recipes out there for Zucchini Gratin - they're not the same, and not nearly as easy)

I finally found the recipe. and so that i dont lose it again I have decided to post it on my blog, where I can refer back to it anytime I lose the hard copy (why don't i just put it in my recipe book?)

Plus, now you can all find enjoyment from this wonderful gem.

(and Grandma, now you can stop hasseling me about finding the recipe for you)

Zucchini Gratin

2 Tbsp. butter
3 medium zucchini, sliced crosswise
3 medium yellow squash
2 shallots, minced (***have tried it with and without the shallots, didn't really matter either way)
2 garlic cloves, minced (***I use the stuff already minced from Costco, you should invest in it)
Course salt and pepper
1/2 cup heavy cream
1 cup panko bread crumbs
1/2 cup grated parmesan

Preheat oven to 450 degrees. In a large skillet, melt butter over medium heat. Add zucchini, shallots and garlic. Season with salt and pepper. Cook, stirring occasionally, until zucchini is crisp-tender.

Add cream and cook until thickened, about 5 minutes. Remove skillet from heat and stir in 1/2 cup panko and 1/4 cup parmesan. Spoon mixture into a prepared 2 quart pan. Sprinkle with remaining panko and parmesan, season with salt and pepper. Bake until top is golden, 8 to 10 minutes.