Ingredients

3 tablespoons unsalted butter, room temperature, divided 2 cups whole milk 3 sprigs flat-leaf parsley 2 sprigs thyme 10 whole black peppercorns 2 tablespoons canola oil 1 bunch green onions, white and green parts, sliced 4 medium yellow squash, quartered and cut into 1/2-inch-thick slices 4 medium zucchini, quartered and cut into 1/2-inch thick slices Coarse salt and freshly ground black pepper 1 clove garlic, very finely chopped 1 teaspoon freshly chopped thyme leaves 2 tablespoons all-purpose flour 1 to 1 1/4 cups freshly grated Gruyere, Emmenthaler or Swiss cheese 3 large eggs, lightly beaten Pinch cayenne pepper 1 cup panko (Japanese bread crumbs) or fresh bread crumbs 1/4 cup freshly grated Parmigiano-Reggiano

Description

Preheat Oven To 350 Degrees. Brush A Medium Baking Dish With 1 Tablespoon Of The Butter. Set Aside. Heat The Milk In A Medium Saucepan Over Medium Heat. Add The Parsley, Thyme And Peppercorns. Cover And Set Aside To Steep. Heat The Oil In A Large Skillet

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