Are you up to your eyeballs yet in zuchini?  By this time in August, I’m looking for new ways to use this prolific vegetable.  Martha Stewart has this yummy-sounding recipe on her website – think I’ll be making it tonight!

Zuchini and Yellow Squash Gratin

• 2 tablespoons butter
• 2 medium zucchini (about 7 ounces each), sliced crosswise inch thick
• 2 medium yellow squash (about 7 ounces each), sliced crosswise inch thick
• 2 shallots, minced
• 2 garlic cloves, minced
• coarse salt and ground pepper
• 1/2 cup heavy cream
• 1 cup panko (Japanese bread crumbs)
• 1/2 cup grated Parmesan cheese

1. Preheat oven to 450. In a large skillet, melt butter 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.
2. Add cream, and cook until thickened, about 5 minutes. Remove skillet from heat; stir in 1/2 cup panko and cup Parmesan.
3. 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 minutes.