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
Scale
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
