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Creamy Vegetable Gratin Recipe
Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Total Time
55
minutes
mins
Course:
Side
Servings:
8
Author:
Mindi with iSaveA2Z.com
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.