Zucchini and Yellow Squash Au Gratin Recipe
If you love the comforting richness of cheesy casseroles paired with fresh, vibrant vegetables, then you are going to fall head over heels for this Zucchini and Yellow Squash Au Gratin Recipe. This dish is a delightful marriage of tender zucchini and yellow squash slices baked in a luscious, creamy cheese sauce, topped with a golden, crispy crust that makes every bite irresistibly satisfying. It’s the perfect way to transform simple summer squash into a show-stopping side or even a light main course that your whole family will adore.
Ingredients You’ll Need
This Zucchini and Yellow Squash Au Gratin Recipe shines because of its straightforward, wholesome ingredients that come together to create layers of flavor and texture. Each component plays a key role, from the fresh squash bringing lightness and color to the sharp cheddar adding that cozy gooeyness.
- 2 medium zucchinis: Choose firm zucchinis for the best texture and mild flavor that pairs beautifully with cheese.
- 2 medium yellow squash: Adds a lovely golden hue and slightly sweet tone for visual appeal and balance.
- 1 cup heavy cream: Creates the rich, creamy base that binds the dish.
- 1 cup shredded sharp cheddar cheese: Provides bold flavor and meltiness that makes every spoonful comforting.
- 1/2 cup grated Parmesan cheese: Adds a nutty, savory sharpness to elevate the cheese sauce.
- 2 tablespoons butter: Used for greasing the dish and dotting on top for extra richness and browning.
- 1/2 teaspoon garlic powder: Offers aromatic undertones without overpowering the dish.
- 1/2 teaspoon onion powder: Adds subtle depth and natural sweetness.
- Salt and pepper to taste: Essential seasonings that bring all flavors together perfectly.
- 1/2 cup breadcrumbs (optional): For a crunchy, golden crust that adds delightful texture contrast.
- 1 tablespoon fresh thyme or parsley, chopped (optional): A fresh herb garnish that brightens and elevates the presentation.
How to Make Zucchini and Yellow Squash Au Gratin Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 375°F (190°C) to get it nice and hot for baking. While the oven warms, grease a 9×9-inch baking dish with butter or cooking spray. This prevents sticking and ensures the cheesy goodness will lift out easily after baking.
Step 2: Layer the Squash Slices
Slice the zucchinis and yellow squash evenly, then arrange them in an even layer at the bottom of the prepared baking dish. This helps the vegetables cook through uniformly and creates a beautiful base for your au gratin.
Step 3: Make the Cheesy Cream Sauce
In a saucepan over medium heat, warm the heavy cream gently without boiling. Stir in the shredded sharp cheddar and grated Parmesan cheeses along with the garlic powder, onion powder, salt, and pepper. Keep stirring until the cheeses melt completely and the sauce is smooth and silky, ready to coat the squash.
Step 4: Combine and Top
Pour the rich cheese sauce evenly over the layered squash, making sure every slice is lovingly coated. If you love a crunchy top, sprinkle the breadcrumbs evenly and dot with small pieces of butter, which will help create a gorgeous golden crust.
Step 5: Bake to Perfection
Place the dish in the oven and bake for 25 to 30 minutes until the squash is tender and the top is bubbling and beautifully browned. The smell alone will have you eagerly anticipating the first bite!
Step 6: Cool and Garnish
Remove the dish from the oven and let it cool for about 5 minutes so it sets slightly. For an extra burst of freshness and color, sprinkle the chopped fresh thyme or parsley right before serving.
How to Serve Zucchini and Yellow Squash Au Gratin Recipe
Garnishes
Adding a sprinkle of fresh herbs like thyme or parsley brings a wonderful pop of green color and a subtle herbaceous aroma that contrasts beautifully with the creamy cheese sauce. A little cracked black pepper on top can also enhance the flavors just before serving.
Side Dishes
This Zucchini and Yellow Squash Au Gratin Recipe pairs wonderfully with roasted chicken, grilled steaks, or even a light fish dish. For a vegetarian meal, serve alongside a crisp garden salad or crusty bread for scooping up every last bit of cheesy sauce.
Creative Ways to Present
For a fun twist, you can serve this au gratin in individual ramekins or small cast iron skillets to impress guests with personalized portions. Adding a handful of toasted nuts or a drizzle of balsamic reduction right before serving adds unexpected texture and tang.
Make Ahead and Storage
Storing Leftovers
After enjoying your fresh Zucchini and Yellow Squash Au Gratin Recipe, simply cover any leftovers tightly and store in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making leftover portions even more delicious.
Freezing
This dish freezes well, although the texture of the squash may soften slightly. To freeze, cool completely, then transfer to an airtight container or freezer-safe bag. Freeze for up to 2 months. Thaw in the refrigerator before reheating.
Reheating
Reheat leftovers in a 350°F oven for about 15-20 minutes until warmed through and bubbly. If you want to revive the crust’s crispness, leave the top uncovered while reheating. Avoid microwaving to maintain the best texture.
FAQs
Can I use other types of cheese in the Zucchini and Yellow Squash Au Gratin Recipe?
Absolutely! While sharp cheddar and Parmesan are classic and tasty, feel free to experiment with Gruyère, mozzarella, or even a nice aged cheddar for different cheese profiles and meltability.
Is it necessary to use heavy cream, or can I substitute?
Heavy cream provides that rich, silky texture essential for this recipe. If you prefer lighter options, you could try half-and-half, but the sauce will be less thick and creamy.
Can I make this dish vegan?
You can adapt this recipe by using plant-based cream alternatives and dairy-free cheese substitutes. Nutritional yeast can also add a cheesy flavor if you’re aiming for a fully vegan version.
What if I don’t have breadcrumbs for topping?
The breadcrumbs add a lovely crunch, but if you don’t have them, you can skip this step or use crushed crackers or nuts as a creative alternative for texture.
How thin should I slice the zucchini and yellow squash?
Aim for about 1/4 inch thick slices. Thin enough to cook quickly and absorb the sauce, but thick enough to hold their shape and provide a satisfying bite.
Final Thoughts
This Zucchini and Yellow Squash Au Gratin Recipe truly elevates modest summer squash into a decadent, crowd-pleasing dish that’s both easy and deeply comforting. Whether you’re cooking for your family or serving guests, it’s guaranteed to be a favorite that keeps everyone coming back for seconds. Give it a try—you just might discover your new go-to vegetable side!
Print
Zucchini and Yellow Squash Au Gratin Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Zucchini and Yellow Squash Au Gratin is a creamy, cheesy baked casserole featuring tender slices of zucchini and yellow squash. Combined with a rich sauce made from heavy cream, sharp cheddar, and Parmesan cheese, and topped with a golden, crunchy breadcrumb crust, this dish makes a comforting and delicious side perfect for any meal.
Ingredients
Vegetables
- 2 medium zucchinis, sliced
- 2 medium yellow squash, sliced
Cheese Sauce
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Toppings and Garnish
- 2 tablespoons butter, divided
- 1/2 cup breadcrumbs (optional, for topping)
- 1 tablespoon fresh thyme or parsley, chopped (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready when you assemble the dish.
- Prepare the Baking Dish: Grease a 9×9-inch baking dish with butter or cooking spray. Arrange the sliced zucchini and yellow squash evenly in the bottom of the dish to create a uniform layer.
- Make the Cheese Sauce: In a saucepan over medium heat, warm the heavy cream until it’s hot but not boiling. Add the shredded sharp cheddar cheese, grated Parmesan, garlic powder, onion powder, salt, and pepper. Stir continuously until the cheese has melted completely and the sauce is smooth and creamy.
- Combine and Coat: Pour the cheesy sauce evenly over the arranged zucchini and squash slices, making sure everything is coated well.
- Add Toppings: If using, sprinkle breadcrumbs evenly over the top for a crunchy crust. Dot the surface with small pieces of the remaining butter to help brown the topping.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the squash is tender and the top is bubbly and golden brown.
- Cool and Garnish: Remove the dish from the oven and let it cool for 5 minutes before serving. Garnish with chopped fresh thyme or parsley if desired for a fresh herbal note.
Notes
- For a crispier crust, use panko breadcrumbs instead of regular breadcrumbs.
- You can substitute the cheddar cheese with Gruyère or mozzarella for a different flavor profile.
- To make this dish gluten-free, omit breadcrumbs or use gluten-free breadcrumbs.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- This recipe can be modified to include other vegetables such as sliced eggplant or bell peppers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
