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Zucchini and Summer Squash Grtin with Parmesan and Fresh Thyme. For this gratin, use all the interesting green and yellow summer squashes (pattypan, scallop, crookneck, butterstick) you find at the farmers' market.

2 tablespoons butter 2 medium zucchini (about 7 ounces each), sliced crosswise 1/4 inch thick 2 medium yellow squash (about 7 ounces each), sliced crosswise 1/4 inch thick 2 shallots, minced 2 garlic cloves, minced Coarse salt and ground pepper 1/2 cup heavy cream 1 cup panko 1/2 cup grated Parmesan cheese

Amazing summer side dish...Zucchini and Squash Au Gratin - #BHGSummerucchini and Squash Au Gratin Ingredients 2 tbsp. Butter 1 large Zucchini (sliced) 1 large Squash ( sliced ) 2 Shallots ( minced ) 1 tsp. garlic ( you can use fresh or jarred) cup heavy cream Shredded Cheese ( mozzarella or provolone works best.) Salt and Pepper to taste A sprinkling of Oregano Parmesan cheese to taste

Vegetable Casseroles for Frigid Nights - Recipes for Health - NYTimes.com (mushroom & greens)

Fennel Tomato Gratin by @Sylvie | Gourmande in the Kitchen love the rich robust flavors in this!

These brussels sprouts are roasted until crisp, then topped with a light cheese sauce made with...

Cottage Cheese Pesto 2 plump garlic cloves, halved, green shoots removed 1/2 cup fresh basil or parsley leaves, or a combination 1 cup low-fat or nonfat cottage cheese Salt and freshly ground pepper to taste 1 tablespoon plain low-fat or nonfat yogurt 1 tablespoon extra virgin olive oil 1/4 cup freshly grated Parmesan

Grilled Summer Squash & Peach Salad with Manchego & White Truffle - Roost - A Simple Life