Yellow Squash And Zucchini Gratin Recipes

Steps:

• Preheat oven to 450. 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.

Steps:

• 1. Preheat oven to 450 degrees.
• 2. In a large skillet, saute shallots and garlic in the butter. Cook until shallots are translucent.
• 3. Add zucchini, squash and heavy cream. Add salt, pepper, and Parmesan cheese.
• 4. Cook 8 to 10 minutes or until mixture is bubbly.
• 5. Transfer to an oven safe baking dish and sprinkle with a little more Parmesan and shredded cheese.
• 6. Bake for 10 to 14 minutes or until mixture is bubbly and golden brown on top.

Steps:

• Preheat the broiler.
• Rinse the zucchini and squash and pat them dry. Trim off the ends but do not peel them. Slice them in thin slices crosswise.
• Heat 1 tablespoon olive oil in a nonstick skillet and when hot add the zucchini, squash, onion, garlic and thyme. Saute over high heat, shaking the pan and tossing the vegetables gently. Add salt and pepper and cook for a total of 5 minutes.
• Spoon the mixture into a casserole or baking dish. Smooth the top and arrange the sliced tomatoes in a circular pattern to cover the top. Add salt and pepper and sprinkle with the strips of basil leaves and the cheese. Drizzle the remaining oil over all.
• Place under the broiler for 3 to 4 minutes or until light brown.

Steps:

• Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
• Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Slice onion into thin rounds. Slice zucchini and yellow squash into 1/4-inch rounds.
• Melt butter in an oven-proof skillet over medium heat. Add onion slices and cook until soft and translucent, about 5 minutes. Add garlic and cook until softened, 2 to 3 minutes. Add cream and ricotta cheese; stir and simmer until bubbly and starting to thicken, 3 to 5 minutes.
• Slowly stir in Parmesan cheese. Add zucchini and summer squash and gently stir to combine. Cook for just a few minutes then sprinkle with bacon. Spread Gouda cheese evenly over the bacon and top with salt and pepper.
• Transfer skillet to the preheated oven and bake until cheese is deep golden brown on top and squash is tender, about 20 minutes. If squash needs more cooking time, cover the skillet with foil so the top crust doesn't get too dark.