Ingredients
6
6 servings
- •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.
Nutritional Facts
Per 6 servings
- Calories: 359
- Carbohydrate: 23g
- Fat: 26g
- Fiber: 1g
- Protein: 15g
- Sugar: 3g
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