Creamy Vegetable Gratin Recipe
Ingredients
- 1/2 cup of Panko bread crumbs divided
- 1/4 cup of grated Parmesan cheese
- 1 tablespoon of butter melted
- 1 zucchini sliced
- 1 yellow squash sliced
- 1 tub 10oz Philadelphia Italian Herb Cooking Cream
- 1 cup of shredded mozzarella cheese you could also use three cheese blend, a Mexican blend, or Italian blend
- 2 plum tomatoes sliced
- cooking spray
Instructions
- Preheat oven to 375 and spray an 8x8 baking dish with cooking spray.
- Sprinkle 1/4 cup of the bread crumbs onto the bottom of the baking dish.
- In a small bowl, mix together the melted butter, 1/4 cup of Panko bread crumbs and Parmesan cheese and set to the side.
- In another bowl, toss the zucchini and squash together. Then lay half of the mixture on top of the bread crumbs in the baking dish.
- Then layer with half of the cooking cream and half of the mozzarella.
- Repeat, to make a second layer, starting with zucchini and squash.
- Top with sliced tomatoes and the Parmesan mixture.
- Bake for 20 to 25 minutes, until dish is heated through and top is golden brown.
- Let it sit for 5 minutes before serving.
Notes
I did not add the second half of the bread crumbs to the butter and Parmesan, just to try it out. But I prefer it with the crunchy topping.
Nutrition facts are provided as a courtesy.
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