Zucchini Gratin with Yellow Squash

This Yellow Squash and Zucchini Gratin is a creamy, cheese-filled and comforting side dish which is easy to prepare and has a lot of the flavour of fresh vegetables.
The zucchini and yellow squash are cooked in a creamy garlic sauce and then covered with Parmesan and mozzarella.
When baked until it is golden and bubbling, it is a delicious item to include at any family dinner or on any holiday table.
For best results, serve it warm so that it has a creamy and cheesy texture.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: Approximately 280 calories per serving

Ingredients:
2 medium zucchini, thinly sliced
2 medium yellow squash, thinly sliced
2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1 cup shredded mozzarella cheese
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons fresh parsley, chopped
2 tablespoons breadcrumbs, optional

Instructions:

1. Preheat the oven and get the vegetables ready.

Oven should be preheated to 375°F (190°C).

Clean and dry the zucchini and the yellow squash then cut them into thin, even slices, about 1/8 to 1/4 inch thick.

Put the slices into a large bowl and lightly season them with salt. Let them stand for approximately 10 minutes, then carefully pat them dry with paper towels to get rid of the excess moisture.

2. Prepare the Creamy Garlic Sauce

Heat the butter in a small saucepan over medium-low heat.

Cook the minced garlic for 30 to 60 seconds until it is fragrant.

Add the heavy cream and stir it in. Then mix in the Italian seasoning, paprika, black pepper, and one quarter cup of the Parmesan cheese.

Stir it gently until all the ingredients have been mixed and the sauce has warmed through. Do not boil it heavily.

3. Arrange the Vegetables

Grease a baking dish lightly with olive oil or butter.

Place the slices of zucchini and yellow squash in overlapping rows or in a circular pattern, taking turns between the two vegetables.

4. Prepare the cream sauce

Evenly pour the creamy garlic sauce over the vegetables that have been arranged.

Tip the baking dish gently so that the sauce can flow between the slices of vegetable.

5. Add the Cheese

Cover the vegetables with the leftover Parmesan cheese.

Add the shredded mozzarella cheese on top in an even layer.

If you want an extra crispy topping, cover the cheese with some breadcrumbs.

6. Bake

Put the dish into the oven which has already been heated and bake it open for 30 to 40 minutes until the vegetables are tender and the cheese is golden brown and bubbling.

If you want a golden top then broil for 1 to 2 minutes towards the end, keeping a careful eye on the food while you’re broiling it.

7. Rest and Serve

Take the gratin out of the oven and let it stand for 5 to 10 minutes.

Finish by chopping some parsley fresh and serve it warm.

Tips for the Best Zucchini Gratin:
Cut the vegetables into even slices so that they cook at the same rate.
After salting the squash, pat it dry to help avoid a watery gratin.
The flavor and melting texture are at their best when Parmesan is freshly grated.
You should not omit the rest period since it causes the creamy sauce to thicken a bit.
To achieve a crisper topping, add the breadcrumbs before baking.
When broiling, you should watch the cheese closely since it can turn brown very quickly.
Serving Suggestions

This cheesy vegetable gratin pairs beautifully with:

Roasted chicken
Grilled chicken
Baked salmon
Steak
Roast turkey
Green salad
Roasted vegetables

Storage:

You can keep any leftover gratin in a sealed container in the refrigerator for a maximum of three days.

Reheat in an oven at 350°F (175°C) until the food is thoroughly heated. The portions can be reheated in the microwave as well.

Recipe Notes:

To give the sauce an even richer flavour, mix in two tablespoons of cream cheese which has been softened.

If you want a dish that is a bit lighter, half-and-half may be used in place of heavy cream, but the resulting sauce will be less rich and creamy.

Have some creamy, cheese-filled Zucchini Gratin together with Yellow Squash!

Zucchini Gratin with Yellow Squash

This Yellow Squash and Zucchini Gratin is a creamy, cheese-filled and comforting side dish which is easy to prepare and has a lot of the flavour of fresh vegetables.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Side Dish

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

  

• 2 medium zucchini thinly sliced
• 2 medium yellow squash thinly sliced
• 2 tablespoons butter
• 3 cloves garlic minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley chopped
• 2 tablespoons breadcrumbs optional

Method

 

1. Preheat the oven and get the vegetables ready.
2. Oven should be preheated to 375°F (190°C).
3. Clean and dry the zucchini and the yellow squash then cut them into thin, even slices, about 1/8 to 1/4 inch thick.
4. Put the slices into a large bowl and lightly season them with salt. Let them stand for approximately 10 minutes, then carefully pat them dry with paper towels to get rid of the excess moisture.
5. Prepare the Creamy Garlic Sauce
6. Heat the butter in a small saucepan over medium-low heat.
7. Cook the minced garlic for 30 to 60 seconds until it is fragrant.
8. Add the heavy cream and stir it in. Then mix in the Italian seasoning, paprika, black pepper, and one quarter cup of the Parmesan cheese.
9. Stir it gently until all the ingredients have been mixed and the sauce has warmed through. Do not boil it heavily.
10. Arrange the Vegetables
11. Grease a baking dish lightly with olive oil or butter.
12. Place the slices of zucchini and yellow squash in overlapping rows or in a circular pattern, taking turns between the two vegetables.
13. Prepare the cream sauce
14. Evenly pour the creamy garlic sauce over the vegetables that have been arranged.
15. Tip the baking dish gently so that the sauce can flow between the slices of vegetable.
16. Add the Cheese
17. Cover the vegetables with the leftover Parmesan cheese.
18. Add the shredded mozzarella cheese on top in an even layer.
19. If you want an extra crispy topping, cover the cheese with some breadcrumbs.
20. Bake
21. Put the dish into the oven which has already been heated and bake it open for 30 to 40 minutes until the vegetables are tender and the cheese is golden brown and bubbling.
22. If you want a golden top then broil for 1 to 2 minutes towards the end, keeping a careful eye on the food while you’re broiling it.
23. Rest and Serve
24. Take the gratin out of the oven and let it stand for 5 to 10 minutes.
25. Finish by chopping some parsley fresh and serve it warm.

Notes

To give the sauce an even richer flavour, mix in two tablespoons of cream cheese which has been softened.

If you want a dish that is a bit lighter, half-and-half may be used in place of heavy cream, but the resulting sauce will be less rich and creamy.

Have some creamy, cheese-filled Zucchini Gratin together with Yellow Squash!