Ingredients

• 1 cup grated Gruyere cheese
• 1 cup panko bread crumbs
• 1/4 cup butter
• 2 zucchini, sliced
• 1 yellow squash, sliced
• 2 shallots, diced
• 1 clove garlic, minced (optional)
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh rosemary
• salt and ground black pepper to taste
• 1 1/2 tablespoons all-purpose flour
• 3/4 cup light cream

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Mix Gruyere cheese and panko bread crumbs together in a bowl.
3. Heat butter in a large skillet over medium heat until melted. Add zucchini, yellow squash, shallots, and garlic; cook and stir until softened, about 10 minutes. Stir in basil, rosemary, salt, and black pepper; cook until fragrant, about 1 minute.
4. Mix flour into the skillet. Pour in cream in a steady stream and stir until thickened, 3 to 5 minutes. Mix in half the cheese mixture. Remove from heat.
5. Pour zucchini mixture into a baking dish. Top with remaining cheese mixture.
6. Bake in the preheated oven until bubbly and golden brown, about 20 minutes.