🥘 Zucchini and Yellow Squash Au Gratin
Description
A creamy, cheesy, and golden-topped casserole, Zucchini and Yellow Squash Au Gratin is a comforting yet lighter take on a traditional gratin. The thin slices of zucchini and yellow squash are layered and baked in a luscious garlic-infused cream sauce, then topped with a bubbling mix of Parmesan and mozzarella. It’s the perfect side dish for summer meals, potlucks, or holiday dinners.
🍽️ Servings
4 to 6 servings
Prep Time: 15 mins
Cook Time: 30–35 mins
Total Time: 45–50 mins
🧄 Ingredients
- 2 medium zucchinis, thinly sliced
- 2 medium yellow squash, thinly sliced
- 2 tablespoons butter
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 cup milk or half-and-half
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella or Gruyère cheese
- Salt and pepper, to taste
- 1/4 teaspoon dried thyme or Italian seasoning (optional)
- 1/4 cup breadcrumbs (optional, for topping)
🍳 Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish (around 8×8 or similar size).
- Prep the Squash: Wash and thinly slice the zucchini and yellow squash (about 1/8 inch thick). A mandoline works well for even slices.
- Make the Roux:
- In a saucepan, melt butter over medium heat.
- Add minced garlic and cook for 1–2 minutes until fragrant.
- Whisk in flour, cooking for about 1 minute to remove raw flour taste.
- Add Dairy:
- Gradually whisk in milk or half-and-half. Cook until slightly thickened (about 3–5 minutes), stirring constantly.
- Add Cheese & Seasonings:
- Stir in Parmesan and mozzarella (or Gruyère) until melted.
- Add salt, pepper, and optional thyme or Italian seasoning.
- Assemble the Gratin:
- Layer the zucchini and yellow squash in the baking dish.
- Pour the cheese sauce evenly over the vegetables.
- Sprinkle with breadcrumbs and a little more cheese if desired.
- Bake:
- Cover loosely with foil and bake for 20 minutes.
- Remove foil and bake another 10–15 minutes, or until bubbly and golden brown on top.
- Serve: Let sit for 5 minutes before serving. Garnish with fresh herbs if desired.
💡 Tips
- Slice evenly: Use a mandoline for uniform slices to ensure even cooking.
- Gruyère upgrade: Swap mozzarella for Gruyère for a nuttier, more complex flavor.
- Low-carb option: Omit the flour and breadcrumbs, and use heavy cream for a keto-friendly version.
- Make ahead: Assemble and refrigerate the unbaked dish for up to 24 hours. Add 5–10 minutes to baking time.
- Crispier top: Broil for the last 2–3 minutes for extra golden topping.
🥗 Nutritional Info (Approximate per serving, based on 6 servings)
- Calories: 180
- Fat: 12g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 8g
- Sugar: 4g
- Sodium: 280mg
Note: Values may vary based on ingredients used.
🌿 Health Benefits
- Zucchini & Yellow Squash are low in calories and rich in vitamins A and C, potassium, and antioxidants.
- Calcium & Protein from cheese and milk support bone health.
- Garlic may support immune health and cardiovascular function.
- Lower carb and lighter than traditional potato gratins.
❓ Q&A
Q: Can I freeze Zucchini Au Gratin?
A: It’s best served fresh, as zucchini can become watery after freezing. If you do freeze, reheat uncovered at 375°F to reduce moisture.
Q: Can I add other vegetables?
A: Yes! Thinly sliced tomatoes, spinach, or eggplant pair well.
Q: What main dishes pair with this?
A: This dish goes great with grilled chicken, roasted meats, baked fish, or a hearty grain like farro or quinoa.
Q: Can I make it vegan?
A: Yes! Use plant-based butter, dairy-free milk, and vegan cheeses. Use a cornstarch slurry instead of flour to thicken the sauce.