Description
A creamy, cheesy dish featuring tender zucchini and yellow squash, perfect as a side for any meal.
Ingredients
Scale
- 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)
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.
Notes
Ensure the squash is sliced evenly for consistent cooking. You can mix different cheeses for varied flavors.
- Prep Time: 15
- Cook Time: 30
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 80mg