Instructions
Preheat oven to 450 degrees.
Melt butter in an oven-proof skillet over medium heat. Add onion and cook until the edges start to brown, approximately 5 minutes. Add garlic and cook for an additional 1 minute. Add cream and simmer until bubbly and starting to thicken. Slowly stir in parmesan. Add zucchini and yellow squash and cook an additional 4-5 minutes.
Sprinkle with smoked gouda and bake in the oven for 15-20 minutes or until cheese is golden brown.
Notes
The zucchini that I used were on the smaller side. Some of the late summer zucchini I see coming in are much larger. For those, I would double the cream and the Parmesan. The large zucchini are sometimes a little tougher and may require additional simmering and/or baking time.
Nutrition
Calories: 412kcal | Carbohydrates: 8g | Protein: 19g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 122mg | Sodium: 653mg | Potassium: 395mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1196IU | Vitamin C: 19mg | Calcium: 512mg | Iron: 1mg
