Yellow Squash and Zucchini Gratin Dish

I was browsing the Internet for healthy meals, when my sister Kathy came across a squash and zucchini recipe. It looked so delicious that I had to make it.

Here are the ingredients:

2 medium summer squash, cut into ¼ inch slices

2 medium zucchini, cut into ¼ inch slices

1 pint grape tomatoes (I just used larger tomatoes, cut into small pieces)

2 cloves of garlic, sliced thinly

2 Tbsp. flour

¼ tsp. salt

¼ tsp. pepper

3 Tbsp. whipping cream

3 Tbsp. panko bread crumbs (I only had traditional bread crumbs, so that will work as well)

3 Tbsp. finely grated parmesan cheese

2 Tbsp. olive oil

 

The recipe can be found at Cook The Story.

Directions: 

First, preheat the oven to 450 degrees Fahrenheit.

Mix together the summer squash, zucchini, tomatoes, garlic, flour, salt and pepper. Move into a pie plate or casserole dish, and drizzle with the whipping cream.

Then, mix the breadcrumbs, cheese and olive oil together. Sprinkle the crumbs over the veggies.

Cook until the topping is brown, the veggies are tender and the sauce is bubbling, about 20-25 minutes.

 

This recipe is great for families, and it works well for leftovers. It serves about 4 people. I am definitely making this recipe again!