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why make this recipe

Zucchini and Yellow Squash Au Gratin is a delicious way to enjoy summer squash. This dish combines tender vegetables with a creamy, cheesy sauce that everyone loves. It’s easy to make and perfect as a side dish for any meal. Plus, it’s a great way to add more veggies to your diet without sacrificing flavor!

how to make Zucchini and Yellow Squash Au Gratin

Ingredients

2 medium zucchinis, thinly sliced
2 medium yellow squashes, thinly sliced
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
1 cup shredded Gruyère cheese (or Swiss cheese)
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
Salt and black pepper, to taste
1/2 cup breadcrumbs (panko or regular)
1 tablespoon olive oil
Fresh parsley, chopped (for garnish, optional)

Directions

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Thinly slice the zucchini and yellow squash into even rounds (about 1/8-inch thick).
In a large skillet, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.
Pour in heavy cream, then stir in Gruyère, Parmesan, thyme, onion powder, salt, and pepper. Cook until the cheese is melted and the sauce is smooth.
Arrange the sliced squash evenly in the prepared baking dish. Pour the creamy cheese sauce over the squash, coating evenly.
Sprinkle mozzarella cheese evenly over the top. In a small bowl, mix breadcrumbs with olive oil and sprinkle over the dish.
Bake for 25–30 minutes, or until the top is golden brown and the squash is tender.
Let cool for a few minutes. Garnish with chopped fresh parsley if desired and serve warm.

how to serve Zucchini and Yellow Squash Au Gratin

Serve this dish warm as a side to your favorite meats, like grilled chicken or beef. It also pairs well with salads or can be enjoyed on its own as a light meal.

how to store Zucchini and Yellow Squash Au Gratin

To store leftover Zucchini and Yellow Squash Au Gratin, place it in an airtight container in the refrigerator. It will keep well for about 3-4 days. To reheat, simply warm it in the oven or microwave until heated through.

tips to make Zucchini and Yellow Squash Au Gratin

Make sure to slice the zucchini and squash evenly for even cooking.
You can use any cheese you like; feel free to mix different types to change the flavor.
If you want extra crunch, add more breadcrumbs on top before baking.

variation

You can add cooked bacon or ham for a meaty version of this dish. For a vegetarian twist, add some sautéed mushrooms or spinach.

FAQs

Can I use other types of squash?
Yes, you can use different squash types, like butternut squash, or other vegetables, such as eggplant or bell peppers.

Is it possible to make this dish ahead of time?
Absolutely! You can prepare it a day ahead, cover it, and store it in the fridge. Just bake it when you’re ready to serve.

Can I freeze Zucchini and Yellow Squash Au Gratin?
Yes, you can freeze it. Let it cool completely, then wrap it tightly and store in the freezer for up to 2 months. Thaw it in the refrigerator before reheating.

Zucchini and Yellow Squash Au Gratin

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Author: harper-elise
Total Time: 45
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A creamy, cheesy dish featuring tender zucchini and yellow squash, perfect as a side for any meal.

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Thinly slice the zucchini and yellow squash into even rounds (about 1/8-inch thick).
In a large skillet, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.
Pour in heavy cream, then stir in Gruyère, Parmesan, thyme, onion powder, salt, and pepper. Cook until the cheese is melted and the sauce is smooth.
Arrange the sliced squash evenly in the prepared baking dish. Pour the creamy cheese sauce over the squash, coating evenly.
Sprinkle mozzarella cheese evenly over the top. In a small bowl, mix breadcrumbs with olive oil and sprinkle over the dish.
Bake for 25–30 minutes, or until the top is golden brown and the squash is tender.
Let cool for a few minutes. Garnish with chopped fresh parsley if desired and serve warm.