This dish is made with Panko which adds a delicious crispiness to these veggies. Yum, yum.
About 3 squash and 3 zucchini
1 small onion, diced
2 garlic cloves, minced
1/4 c heavy cream
1/4 c milk
1 c Panko
1/2 c grated Parmesan cheese
Preheat oven to 450 degrees. In a large skillet, melt butter over medium heat;
add zucchini, yellow squash, onions, and garlic. Season with salt and
pepper. Cook, stirring occasionally, until zucchini and squash are
crisp-tender, 4 to 6 minutes. Add cream/milk, and cook until thickened, about 5 minutes. Remove skillet from heat; stir in 1/2 cup panko and 1/4 cup Parmesan.
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, 10 to 12 minutes.
Original recipe found here.