This dish was presented at a luncheon for teachers at our school, and everyone loved it!
| Prep Time: | 30 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup grated Gruyere cheese
- 1 cup panko bread crumbs
- ¼ cup butter
- 2 zucchini, sliced
- 1 yellow squash, sliced
- 2 shallots, diced
- 1 clove garlic, minced (Optional)
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh rosemary
- salt and ground black pepper to taste
- 1 ½ tablespoons all-purpose flour
- ¾ cup light cream
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Mix Gruyere cheese and panko bread crumbs together in a bowl.
- Heat butter in a large skillet over medium heat until melted. Add zucchini, yellow squash, shallots, and garlic; cook and stir until softened, about 10 minutes. Stir in basil, rosemary, salt, and black pepper; cook until fragrant, about 1 minute.
- Mix flour into the skillet. Pour in cream in a steady stream and stir until thickened, 3 to 5 minutes. Mix in half the cheese mixture. Remove from heat.
- Pour zucchini mixture into a baking dish. Top with remaining cheese mixture.
- Bake in the preheated oven until bubbly and golden brown, about 20 minutes.
- Use green or yellow squash, or both.
Nutrition Facts
| Calories | 359 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 1 g |
| Protein | 15 g |
| Saturated Fat | 16 g |
| Sodium | 265 mg |
| Sugars | 3 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe was a great twist on zucchini. I followed the recipe exactly except I used 1/2 and 1/2 instead of cream because that is what I had on hand. Great reviews from a party of 10!
I made this recipe with a few changes, my changes were using dry basil and rosemary and heavy cream. I did not mix the panko and cheese and add to the squash portion, I only added in half of the cheese. I reduced the panko/cheese topping as I only had enough casserole to fill a 5×7 baking dish. Overall it was okay but as others have said, it is on the bland side
This was a good recipe, very easy to follow. I used white onions since I didn’t have shallots. The only thing I would change would be to add more in the spice department. More garlic for sure.
Had to make a few substitutes for items I had in my pantry. I used chopped onion instead of the shallots. Used dried herbs instead instead of the fresh. I used plain milk instead of the light cream. The casserole was delicious!! My husband thought it was okay, but I really liked it. Will definitely make again!
excellent!
This is absolutely delicious. Don’t change a thing. The rosemary and basil and gruyere make this so elegant. Congrats to the chef!!! And thank you for sharing your recipe. I took this to a dinner party and everyone loved it, and the hostess asked for the recipe.