1 T olive oil
1 tablespoons butter
2 medium zucchini sliced crosswise inch thick
2 medium yellow squash sliced crosswise inch thick
2 shallots, minced
2 garlic cloves, minced
coarse salt and ground pepper
1/2 cup heavy cream
1/2 cup panko
1/2 cup grated Parmesan cheese
Preheat oven to 450. In a large skillet, melt butter and add the olive oil 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 1/4 cup panko and 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 minutesShare to Print