Sort ingredients
ntbjokne
QR Code
Listen
Pdf
Preheat your oven to 450°F. Heat a large skillet over medium heat, then add your butter. Add the zucchini, yellow squash and shallots to the pan when the butter fully melts. Sprinkle with salt and pepper, then cook, stirring, until the vegetables start to brown and are crisp-tender, four to six minutes. Add the garlic, and cook for another minute. Editor's Tip: Use the largest skillet possible for this process, which will help prevent crowding the pan. A less crowded pan allows more water to evaporate, resulting in a more delicious result.
Add the cream to the mixture in skillet, and cook until thickened, three to five minutes. Remove the skillet from heat, and stir in ½ cup bread crumbs and ¼ cup cheese.
Spoon the mixture into an 11x7-inch or a 2-quart baking dish. Sprinkle the mixture with the remaining bread crumbs and cheese, then bake until golden brown, 8 to 10 minutes. Editor's Tip: Allow the casserole to cool slightly before serving. You want it to set up just a bit before scooping out the veggies.