Zucchini gratin

Slice the zucchini and yellow squash.

Cook in batches in a large skillet with olive oil, so they caramelize rather than steam; season each batch with salt and add a drizzle of oil as needed. Brown them without cooking through.

Cook until some pieces have good color; transfer with the onions to the baking dish and mix so the onions are spread through.

Season the heavy cream with a small pinch of nutmeg, salt and a little black pepper.

Pour in a little less than a cup of the cream, enough that it is not dry but not soupy.

Sprinkle the mozzarella, Gruyere and Parmesan over.

Mix panko with more Parmesan, fresh parsley and enough olive oil to dampen it; sprinkle over the top.

Bake in a 425F oven for about 20 minutes.

Serve with a little extra Parmesan on top.