Description
Indulge in this creamy and cheesy Zucchini and Yellow Squash Au Gratin that makes the perfect side dish for any occasion. Layers of tender zucchini and yellow squash are bathed in a luscious cheese sauce, topped with crispy breadcrumbs, and baked until golden brown.
Ingredients
Scale
Zucchini and Yellow Squash:
- 2 medium zucchinis, thinly sliced
- 2 medium yellow squash, thinly sliced
Cheese Sauce:
- 2 tablespoons olive oil
- 1 small onion, thinly sliced
- 2 garlic cloves, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup shredded Gruyère or mozzarella cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
Topping:
- ½ cup panko breadcrumbs
- 1 tablespoon butter, melted
- Chopped fresh parsley for garnish, optional
Instructions
- Preheat the oven: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Sauté vegetables: In a skillet, cook onion in olive oil until softened. Add garlic, zucchini, and squash. Sauté until tender, season with salt, pepper, and thyme.
- Make cheese sauce: Heat cream, add Parmesan and Gruyère until smooth. Pour over vegetables in baking dish.
- Add topping: Combine panko with butter, sprinkle over gratin.
- Bake: Bake for 20–25 minutes until golden. Let cool slightly, garnish with parsley, and serve.
Notes
- To make gluten-free, use gluten-free panko or omit topping.
- Substitute cream with half-and-half or plant-based alternative if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 4g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg
