Zucchini and Yellow Squash Gratin

Zucchini seems to inspire jokes like this one....

What's the perfect zucchini recipe?

1 bushel zucchini
1 raincoat
1 pair of sunglasses
A moderately fast car

Directions:Go to a busy parking lot. Drive around until you find an unlocked car. Put the zucchini in the back seat and drive away FAST before you are discovered!

Why? Beacuse it seems to be so easy to grow. While folks struggle to have their tomatoes set, their cucumbers avoid bitterness and their onions rot, zucchini takes over the garden.

No worries! If you're lucky enough to have this "problem," prepare a great dish like this one:

Zucchini and Yellow Squash Gratin
Makes 4 servings.
From Martha Stewart's Everyday Food.

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

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.

Add cream, and cook until thickened, about 5 minutes. Remove skillet from heat; stir in 1/2 cup panko and 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, 8 to 10 minutes.