Our garden is growing like crazy so the side is a baked zucchini and squash au gratin. Yum! And I apologize for the crappy iPad pics. I don’t have my laptop today to upload pics from my camera!
1 large squash, sliced
1 large zucchini, sliced
2 tbsp butter
2 garlic cloves, minced
1/2 cup milk
2/3 cup panko breadcrumbs
1/2 cup Parmesan cheese
Preheat oven to 450. In a large skillet, melt butter over medium heat; add zucchini, yellow squash, and garlic. Season with salt and pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 4 to 6 minutes.
Add milk 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.
Don’t do like my husband and skip step 1. Yikes!
If all else fails, you can eat chicken nuggets and sweet potato fries like my daughter. Quick and easy 🙂