- Preheat oven to 450 degrees.
- In a large skillet, saute shallots and garlic in the butter. Cook until shallots are translucent.
- Add zucchini, squash and heavy cream. Add salt, pepper, and Parmesan cheese.
- Cook 8 to 10 minutes or until mixture is bubbly.
- Transfer to an oven safe baking dish and sprinkle with a little more Parmesan and shredded cheese.
- Bake for 10 to 14 minutes or until mixture is bubbly and golden brown on top.
