Zucchini Gratin

This is what we had in place of boring green bean casserole. It was a hit. I didn't even get a chance to take a picture of it.

Zucchini Gratin
2 Tbsp butter
5 medium zucchini, sliced crosswise
2 shallots, minced
2 garlic cloves, minced
Course salt and pepper
1/2 cup heavy cream
1 cup panko bread crumbs
1/2 cup grated Parmesan

Set oven to 450 degrees.

In a large skillet, melt butter over medium heat. Add zucchini, shallots and garlic. Season with salt and pepper. Cook, stirring occasionally, until zucchini is crisp-tender.

Add cream and cook until thickened, about 5 minutes. Remove skillet from heat and stir in 1/2 cup panko and 1/4 cup Parmesan. Spoon mixture into a prepared 2 quart pan. Sprinkle with remaining panko and Parmesan, season with salt and pepper. Bake until top is golden, 8 to 10 minutes.

Rookie's Notes: The recipe originally calls for 1/2 zucchini, 1/2 yellow squash. I have only ever made it with all zucchini and it is just fine. When I made this for Thanksgiving, I tripled the recipe and it still was good. The zucchini wasn't expensive at all. I got 18 zucchinis for $7. Not bad... Also, panko bread crumbs are found in the Asian section of the grocery store. Panko is a little flakier and lighter than regular bread crumbs.