Ingredients:

  • 2 tbsp olive oil (30ml)
  • 1 large yellow onion, thinly sliced (approx. 200g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 tsp dried thyme (5ml)
  • 1/2 tsp dried rosemary, crushed (2.5ml)
  • 2 medium zucchini, thinly sliced (approx. 400g)
  • 2 medium yellow squash, thinly sliced (approx. 400g)
  • 1/2 tsp salt (2.5ml)
  • 1/4 tsp black pepper (1.25ml)
  • 1 1/2 cups heavy cream (350ml)
  • 1/2 cup grated Parmesan cheese (50g)
  • 1/4 cup grated Gruyere cheese (25g)
  • Pinch of nutmeg
  • 1 cup panko breadcrumbs (80g)
  • 1/4 cup grated Parmesan cheese (25g)
  • 2 tbsp melted unsalted butter (30g)
  • 2 tbsp chopped fresh parsley (10g)
  • 1 tbsp chopped fresh chives (5g)
  • 1/4 tsp garlic powder (1.25ml)

Instructions:

  1. Sauté onion and garlic in olive oil until softened. Add thyme and rosemary. Add zucchini and yellow squash. Cook until slightly tender. Season with salt and pepper.
  2. In a separate bowl, whisk together heavy cream, Parmesan cheese, Gruyere cheese, and nutmeg.
  3. In a medium bowl, combine panko breadcrumbs, Parmesan cheese, melted butter, parsley, chives, and garlic powder. Mix well.
  4. Spread half of the squash mixture evenly in the baking dish. Pour half of the creamy sauce over the squash. Repeat layers.
  5. Sprinkle the herby crumble topping evenly over the gratin.
  6. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until golden brown and bubbly.
  7. Let cool for a few minutes before serving.