Back to Zucchini and Yellow Squash Gratin All Reviews for Zucchini and Yellow Squash Gratin - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 30 mins Servings: 4 zucchini-casserole-0911med102917.jpg
Ingredients Ingredient Checklist 2 tablespoons butter 2 medium zucchini (about 7 ounces each), sliced crosswise 1/4 inch thick 2 medium yellow squash (about 7 ounces each), sliced crosswise 1/4 inch thick 2 shallots, minced 2 garlic cloves, minced Coarse salt and ground pepper 1/2 cup heavy cream 1 cup panko 1/2 cup grated Parmesan cheese
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 30 mins Servings: 4 zucchini-casserole-0911med102917.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 30 mins Servings: 4
Recipe Summary
prep: 20 mins total: 30 mins
Servings: 4
prep: 20 mins
total: 30 mins
prep:
20 mins
total:
30 mins
Servings: 4
4
zucchini-casserole-0911med102917.jpg
zucchini-casserole-0911med102917.jpg
Ingredients
Ingredients
- 2 tablespoons butter 2 medium zucchini (about 7 ounces each), sliced crosswise 1/4 inch thick 2 medium yellow squash (about 7 ounces each), sliced crosswise 1/4 inch thick 2 shallots, minced 2 garlic cloves, minced Coarse salt and ground pepper 1/2 cup heavy cream 1 cup panko 1/2 cup grated Parmesan cheese
Directions
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.
Reviews (36)
Add Rating & Review 781 Ratings 5 star values: 125 4 star values: 218 3 star values: 262 2 star values: 141 1 star values: 35
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Reviews (36)
Add Rating & Review 781 Ratings 5 star values: 125 4 star values: 218 3 star values: 262 2 star values: 141 1 star values: 35
Add Rating & Review
781 Ratings 5 star values: 125 4 star values: 218 3 star values: 262 2 star values: 141 1 star values: 35
781 Ratings 5 star values: 125 4 star values: 218 3 star values: 262 2 star values: 141 1 star values: 35
781 Ratings 5 star values: 125 4 star values: 218 3 star values: 262 2 star values: 141 1 star values: 35
5 star values: 125 4 star values: 218 3 star values: 262 2 star values: 141 1 star values: 35
Martha Stewart Member Rating: 5.0 stars 01/23/2020 This turned out Fabulous...the sauce was thick and creamy, the flavor awesome..we had this as a side dish for brunch ...it was so easy to make and was ready in a matter of minutes...this recipe is a keeper...thank you again Martha Stewart for another successful recipe...Love it ! Martha Stewart Member Rating: 5 stars 11/19/2017 Quick, different, and delicious! A family hit. Martha Stewart Member Rating: 5 stars 11/08/2017 I was delicious! I usually make zucchini with eggs, but this is fantastic, and a great hit in my household! Martha Stewart Member Rating: Unrated 07/23/2017 It's hard to find new and different ways to serve zucchini...getting bored with the same old thing. This recipe is a keeper - my husband loved it. I made it this morning and served it at room temperature for dinner. Martha Stewart Member Rating: Unrated 06/29/2017 Love all the recipes zuchhini awesome macaroons out of this world keep them coming! Martha Stewart Member Rating: 5 stars 06/27/2017 Great recipe! Martha Stewart Member Rating: 5 stars 05/12/2017 Delicious! Followed another user's advice and sliced thinner than recommended- 1/8" thick. Martha Stewart Member Rating: Unrated 05/02/2017 The family loved it and I will be making it again! Martha Stewart Member Rating: Unrated 11/26/2016 This is a family favorite but I doctor it up - I do cut the squash about 1/4" thick, I use onions, extra garlic and more parmesan AND I have added asiago and it is great! We like cheese! Martha Stewart Member Rating: Unrated 11/26/2016 I've made a few times. Great recipe ! The only problem is with measurement. Recipe says 'sliced crosswise 1/4 inch thick' = 6 mm. On the picture slices are like 2 mm thick. Changed thickness to 2 mm and result is way better :) Martha Stewart Member Rating: Unrated 12/14/2015 Excellent recipe, easy to make. I followed the recipe but also did the following: after spooning vegetables to baking dish I added cream to frying pan and freshly grated pecorino Romano cheese, cook on low heat for a few minutes until cheese melts and pour over vegetables. Also, I mixed fresh parmesan, pecorino Romano with the panko bread crumbs. My guests loved this recipe. Martha Stewart Member Rating: Unrated 11/28/2015 For some reason the cream never thickened. Any ideas why? I added a full onion and extra garlic and a few tomatoes. Tasted great! Just soupy cuz it never thickened... Martha Stewart Member Rating: Unrated 04/04/2015 Can you make this ahead of time ? Martha Stewart Member Rating: 2 stars 07/09/2014 Unfortunately this was ok but not great. Excited to try this recipe since zucchinis and squash are a favorite. The recipe was prepared exactly as directed but it did not impress. Will not be making this again. Martha Stewart Member Rating: Unrated 10/05/2013 Pretty darn tasty. Not terribly difficult, inexpensive ingredients, prepared quickly and really good. The only downside is what I call the "clean-up factor". Out of 10 pots (that's the scale 1-10, best is 1), I rate it a 6 because there were lots of dirty pans and utensils to clean up. I have trouble eating my veggies; not because I don't like them but because I don't know how to cook them other than steam or saute like my mom did. This recipe opened a whole new realm for me! Martha Stewart Member Rating: Unrated 08/20/2013 Came out awesome, will make again and again. Would use the panko topping sparingly since the zucchini crips up nicely on its own Martha Stewart Member Rating: Unrated 08/05/2013 This was delicious! I will make this again for sure. I didn't have heavy cream so I used half and half and it was still delicious. The zuchinni and yellow squash were fresh from a neighbors garden. Thank you Angel for sharing. Martha Stewart Member Rating: 5 stars 08/03/2013 This was delicious!! I only made a half recipe and it was completely gone. I used half and half instead of cream and I don't think any flavor was sacrificed. Served it with grilled chicken. A definite add to my favorites file. Martha Stewart Member Rating: 5 stars 06/18/2013 Made this with yellow squash because that was on sale, and half provolone cheese. The garlic and shallot combination is subtle, but compliments the dish beautifully. Used whole milk instead of cream. What a fabulous recipe, light but satisfying. Would use this for a special family gathering, what a treat. I am always looking for new recipes for my family to eat their veggies, and this is a winner. Martha Stewart Member Rating: 4 stars 05/06/2013 Oh how I loved this veggie. My family enjoyed it and it made enough to share a side dish with a neighbor. They loved it too. This is an easy dish to make and re-heats well. Martha Stewart Member Rating: 5 stars 01/19/2013 WOW WOW WOW!!!!!! I made this for dinner tonight and my husband loved it MORE than the main dish, which he thought was awesome too! haha. He said it was definitely the star of the show! Will absolutely be making this again! The ONLY change I made was crushed pork rinds instead of panko to make it lower carb! Martha Stewart Member Rating: Unrated 07/27/2012 OH MY GOD. This recipe is AMAZING! My whole family went nuts for it! My father, a very notorious meat and potatoes man, actually paused and announced to the room "I think this is the first time I am making sure my last bite is the vegetable." You can't get a better compliment than that! I Paired this with a panko-parmesan-thyme chicken tender recipe on this site, and a mustardy french potato salad also from this site. The whole meal was a hit! Martha Stewart Member Rating: Unrated 01/25/2012 I have the recipe torn from the Everyday Food magazine where it was originally published. Step 2 should be 1/2 cup panko and 1/4 cup parmesan. Martha Stewart Member Rating: Unrated 11/18/2011 I am confused. The ingredients say 1/2 cup parmesan, and then step four refers to 1 cup of parmesan. plus extra for the topping? Am I not reading this right? Martha Stewart Member Rating: Unrated 12/25/2010 I thought this came out great but didn't follow the recipe to a T. The vegetables came out a little softer than I would have liked them to. Next time I will saute them for less time, if at all. I will also try this dish with Gruyere and a little bit of nutmeg. All in all, this recipe was very easy. I could also see making this dish during the week. Martha Stewart Member Rating: Unrated 10/08/2010 Tried this the other night using half and half...delish! Get panko, I can see how regular breadcrumbs wouldn't work. Martha Stewart Member Rating: Unrated 09/29/2010 This is very good. I added an extra couple of garlic cloves for us, and some thyme to tie it in with the rest of the meal, but otherwise it's fine as-is. I had to work in batches because my only suitable skillet is 10". Next time I'll pair it with something bright and acidic like sun-dried tomatoes or meatballs/chicken in tomato sauce, my whole meal (also had sauteed chicken, broccoli, and couscous) needed just a little something more. Maybe dried tomatoes right in with the zucchini... Martha Stewart Member Rating: Unrated 09/12/2010 I wasn't a big fan. I used breadcrumbs instead of panko, so that could have been the reason for my disappointment. Martha Stewart Member Rating: Unrated 09/08/2010 This is an excellent recipe! The recipe says that zucchini and squash should be cut one inch thick but the photo shows that they were sliced a lot thinner. So I cut them 1/2 inch thick. Panko really added crunch to the toppings. Recommand! Martha Stewart Member Rating: Unrated 09/06/2010 Regarding the "cup" of parmesan in the recipe text- seems like a website error. I have the actual Everyday Food magazine in which this is printed, and you add 1/4 c parm to the vegetables in the skillet, and the remaining 1/4 c sprinkled on top before baking. Martha Stewart Member Rating: Unrated 08/08/2010 The ingredients call for 1/2 cup parm. The recipe says to add a cup of parm and then add more to the topping. I don't understand? Martha Stewart Member Rating: Unrated 08/02/2009 I used half Martha Stewart Member Rating: Unrated 06/19/2009 This sounds yummy - we grow lots of zukes in the summer. I will try this with low fat condensed milk instead of heavy cream. Panko crumbs are great - I use them all the time as a sub for regular bread crumbs. If it's too bland, maybe some Italian seasoning as well. This is definitely worth a try. I appreciate the other tips for substitutions mentioned here - cheddar cheese, onions, etc. Martha Stewart Member Rating: Unrated 10/03/2008 This recipe is the best! My husband hate zucchini and yellow squash and to my happy surprise told me he loves this dish!! I used skim milk instead of heavy cream and it came out delicious (with a lot less fat). I also used onions instead of shallots which I always have in supply. It is the parmesan cheese that puts this dish over the top. Tip: if you are making a larger batch, make sure you slice the squash thin or keep in oven longer to make sure all is well done. RECOMMEND! Martha Stewart Member Rating: Unrated 07/29/2008 Yummy dish. It was my first time using panko breadcrumbs. This dish is a nice alternative to squash casserole and the perfect solution to an abundance of summer squash. It was easy and quick to make. Might try to use less cream next time to lighten it up a bit. Martha Stewart Member Rating: Unrated 07/20/2008 I made this for my culinary-snob of a boyfriend who despises squash. He said that it was delicious, and restaurant-quality cuisine. He's already asked when I'll remake it. Considering that the only spices used are salt and pepper, it's surprisingly flavourful - the flavours mix together beautifully. The only alterations I made were to add a light sprinkling of cheddar cheese on top, and I used homemade bread crumbs instead of panko. Martha Stewart Member Rating: Unrated 01/20/2008 I made this for a dinner party, sooooo good. Lots of requests for the recipe. My husband is not a huge fan of summer squash, and he loved this dish.Martha Stewart Member
Rating: 5.0 stars 01/23/2020
This turned out Fabulous…the sauce was thick and creamy, the flavor awesome..we had this as a side dish for brunch …it was so easy to make and was ready in a matter of minutes…this recipe is a keeper…thank you again Martha Stewart for another successful recipe…Love it !
Rating: 5.0 stars
Rating: 5 stars 11/19/2017
Quick, different, and delicious! A family hit.
Rating: 5 stars
Rating: 5 stars 11/08/2017
I was delicious! I usually make zucchini with eggs, but this is fantastic, and a great hit in my household!
Rating: Unrated 07/23/2017
It’s hard to find new and different ways to serve zucchini…getting bored with the same old thing. This recipe is a keeper - my husband loved it. I made it this morning and served it at room temperature for dinner.
Rating: Unrated
Rating: Unrated 06/29/2017
Love all the recipes zuchhini awesome macaroons out of this world keep them coming!
Rating: 5 stars 06/27/2017
Great recipe!
Rating: 5 stars 05/12/2017
Delicious! Followed another user’s advice and sliced thinner than recommended- 1/8" thick.
Rating: Unrated 05/02/2017
The family loved it and I will be making it again!
Rating: Unrated 11/26/2016
This is a family favorite but I doctor it up - I do cut the squash about 1/4" thick, I use onions, extra garlic and more parmesan AND I have added asiago and it is great! We like cheese!
I’ve made a few times. Great recipe ! The only problem is with measurement. Recipe says ‘sliced crosswise 1/4 inch thick’ = 6 mm. On the picture slices are like 2 mm thick. Changed thickness to 2 mm and result is way better :)
Rating: Unrated 12/14/2015
Excellent recipe, easy to make. I followed the recipe but also did the following: after spooning vegetables to baking dish I added cream to frying pan and freshly grated pecorino Romano cheese, cook on low heat for a few minutes until cheese melts and pour over vegetables. Also, I mixed fresh parmesan, pecorino Romano with the panko bread crumbs. My guests loved this recipe.
Rating: Unrated 11/28/2015
For some reason the cream never thickened. Any ideas why? I added a full onion and extra garlic and a few tomatoes. Tasted great! Just soupy cuz it never thickened…
Rating: Unrated 04/04/2015
Can you make this ahead of time ?
Rating: 2 stars 07/09/2014
Unfortunately this was ok but not great. Excited to try this recipe since zucchinis and squash are a favorite. The recipe was prepared exactly as directed but it did not impress. Will not be making this again.
Rating: 2 stars
Rating: Unrated 10/05/2013
Pretty darn tasty. Not terribly difficult, inexpensive ingredients, prepared quickly and really good. The only downside is what I call the “clean-up factor”. Out of 10 pots (that’s the scale 1-10, best is 1), I rate it a 6 because there were lots of dirty pans and utensils to clean up. I have trouble eating my veggies; not because I don’t like them but because I don’t know how to cook them other than steam or saute like my mom did. This recipe opened a whole new realm for me!
Rating: Unrated 08/20/2013
Came out awesome, will make again and again. Would use the panko topping sparingly since the zucchini crips up nicely on its own
Rating: Unrated 08/05/2013
This was delicious! I will make this again for sure. I didn’t have heavy cream so I used half and half and it was still delicious. The zuchinni and yellow squash were fresh from a neighbors garden. Thank you Angel for sharing.
Rating: 5 stars 08/03/2013
This was delicious!! I only made a half recipe and it was completely gone. I used half and half instead of cream and I don’t think any flavor was sacrificed. Served it with grilled chicken. A definite add to my favorites file.
Rating: 5 stars 06/18/2013
Made this with yellow squash because that was on sale, and half provolone cheese. The garlic and shallot combination is subtle, but compliments the dish beautifully. Used whole milk instead of cream. What a fabulous recipe, light but satisfying. Would use this for a special family gathering, what a treat. I am always looking for new recipes for my family to eat their veggies, and this is a winner.
Rating: 4 stars 05/06/2013
Oh how I loved this veggie. My family enjoyed it and it made enough to share a side dish with a neighbor. They loved it too. This is an easy dish to make and re-heats well.
Rating: 4 stars
Rating: 5 stars 01/19/2013
WOW WOW WOW!!!!!! I made this for dinner tonight and my husband loved it MORE than the main dish, which he thought was awesome too! haha. He said it was definitely the star of the show! Will absolutely be making this again! The ONLY change I made was crushed pork rinds instead of panko to make it lower carb!
Rating: Unrated 07/27/2012
OH MY GOD. This recipe is AMAZING! My whole family went nuts for it! My father, a very notorious meat and potatoes man, actually paused and announced to the room “I think this is the first time I am making sure my last bite is the vegetable.” You can’t get a better compliment than that! I Paired this with a panko-parmesan-thyme chicken tender recipe on this site, and a mustardy french potato salad also from this site. The whole meal was a hit!
Rating: Unrated 01/25/2012
I have the recipe torn from the Everyday Food magazine where it was originally published. Step 2 should be 1/2 cup panko and 1/4 cup parmesan.
Rating: Unrated 11/18/2011
I am confused. The ingredients say 1/2 cup parmesan, and then step four refers to 1 cup of parmesan. plus extra for the topping? Am I not reading this right?
Rating: Unrated 12/25/2010
I thought this came out great but didn’t follow the recipe to a T. The vegetables came out a little softer than I would have liked them to. Next time I will saute them for less time, if at all. I will also try this dish with Gruyere and a little bit of nutmeg. All in all, this recipe was very easy. I could also see making this dish during the week.
Rating: Unrated 10/08/2010
Tried this the other night using half and half…delish! Get panko, I can see how regular breadcrumbs wouldn’t work.
Rating: Unrated 09/29/2010
This is very good. I added an extra couple of garlic cloves for us, and some thyme to tie it in with the rest of the meal, but otherwise it’s fine as-is. I had to work in batches because my only suitable skillet is 10". Next time I’ll pair it with something bright and acidic like sun-dried tomatoes or meatballs/chicken in tomato sauce, my whole meal (also had sauteed chicken, broccoli, and couscous) needed just a little something more. Maybe dried tomatoes right in with the zucchini…
Rating: Unrated 09/12/2010
I wasn’t a big fan. I used breadcrumbs instead of panko, so that could have been the reason for my disappointment.
Rating: Unrated 09/08/2010
This is an excellent recipe! The recipe says that zucchini and squash should be cut one inch thick but the photo shows that they were sliced a lot thinner. So I cut them 1/2 inch thick. Panko really added crunch to the toppings. Recommand!
Rating: Unrated 09/06/2010
Regarding the “cup” of parmesan in the recipe text- seems like a website error. I have the actual Everyday Food magazine in which this is printed, and you add 1/4 c parm to the vegetables in the skillet, and the remaining 1/4 c sprinkled on top before baking.
Rating: Unrated 08/08/2010
The ingredients call for 1/2 cup parm. The recipe says to add a cup of parm and then add more to the topping. I don’t understand?
Rating: Unrated 08/02/2009
I used half
Rating: Unrated 06/19/2009
This sounds yummy - we grow lots of zukes in the summer. I will try this with low fat condensed milk instead of heavy cream. Panko crumbs are great - I use them all the time as a sub for regular bread crumbs. If it’s too bland, maybe some Italian seasoning as well. This is definitely worth a try. I appreciate the other tips for substitutions mentioned here - cheddar cheese, onions, etc.
Rating: Unrated 10/03/2008
This recipe is the best! My husband hate zucchini and yellow squash and to my happy surprise told me he loves this dish!! I used skim milk instead of heavy cream and it came out delicious (with a lot less fat). I also used onions instead of shallots which I always have in supply. It is the parmesan cheese that puts this dish over the top. Tip: if you are making a larger batch, make sure you slice the squash thin or keep in oven longer to make sure all is well done. RECOMMEND!
Rating: Unrated 07/29/2008
Yummy dish. It was my first time using panko breadcrumbs. This dish is a nice alternative to squash casserole and the perfect solution to an abundance of summer squash. It was easy and quick to make. Might try to use less cream next time to lighten it up a bit.
Rating: Unrated 07/20/2008
I made this for my culinary-snob of a boyfriend who despises squash. He said that it was delicious, and restaurant-quality cuisine. He’s already asked when I’ll remake it. Considering that the only spices used are salt and pepper, it’s surprisingly flavourful - the flavours mix together beautifully. The only alterations I made were to add a light sprinkling of cheddar cheese on top, and I used homemade bread crumbs instead of panko.
Rating: Unrated 01/20/2008
I made this for a dinner party, sooooo good. Lots of requests for the recipe. My husband is not a huge fan of summer squash, and he loved this dish.
All Reviews for Zucchini and Yellow Squash Gratin
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Zucchini and Yellow Squash Gratin
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
