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A warm, comforting casserole featuring tender zucchini and yellow squash in a garlicky cream sauce, topped with a golden, crunchy parmesan-panko crust. Quick and easy to prepare, perfect as a side dish for a variety of meals.

Ingredients

Scale
  • 2 tablespoons butter
  • 2 medium zucchini, cut into 1/4-inch slices
  • 2 medium yellow summer squash, cut into 1/4-inch slices
  • 2 shallots, minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon coarsely ground pepper
  • 4 garlic cloves, minced
  • 1/2 cup heavy whipping cream
  • 1 cup panko bread crumbs, divided
  • 1/2 cup grated Parmesan cheese, divided

Instructions

  1. Preheat oven to 450°F.
  2. Melt butter in a large skillet over medium heat.
  3. Add sliced zucchini, sliced yellow squash, and minced shallots to the skillet.
  4. Season with 1/2 teaspoon sea salt and 1/4 teaspoon coarsely ground pepper.
  5. Cook, stirring occasionally, until vegetables are crisp-tender, about 4–6 minutes.
  6. Tilt the pan and spoon out any excess liquid if present.
  7. Add minced garlic and cook about 1 minute until fragrant.
  8. Pour in 1/2 cup heavy whipping cream and simmer until it thickens and coats the back of a spoon, about 3–5 minutes.
  9. Remove from heat and stir in half of the panko crumbs and half of the grated Parmesan.
  10. Grease an 11×7-inch (2‑quart) baking dish and transfer the creamy vegetable mixture into it, smoothing the top.
  11. Sprinkle the remaining panko crumbs and Parmesan evenly over the casserole.
  12. Bake at 450°F until the topping is golden brown and bubbling at the edges, about 8–10 minutes.
  13. Optional: broil 1–2 minutes to crisp the topping, watching closely to prevent burning.

Notes

Use fresh zucchini and yellow squash for the best texture and flavor., Drain excess liquid after sautéing the veggies to avoid soggy casserole., Do not overcook the veggies in the skillet; they will continue cooking in the oven., If topping isn’t golden after baking, broil for 1-2 minutes carefully to avoid burning., To keep leftovers crispy, reheat in a toaster oven at 350°F for 8 minutes or oven at 375°F for 10-15 minutes. Avoid microwaving., Make ahead by assembling and refrigerating up to 8 hours; increase bake time by 5 minutes and broil for crispiness afterwards., For gluten-free option, substitute panko with crushed gluten-free crackers or almond flour mixed with nutritional yeast., Cheese alternatives like Gruyère, sharp cheddar, or pecorino romano can be used for varied flavors., Add fresh herbs like thyme or basil with garlic for a flavor twist.

Nutrition

Find it online: https://lanamixingbowl.com/creamy-yellow-squash-and-zucchini-casserole-with-crispy-8-minute-topping/