Indulge in the rich, velvety embrace of this Zucchini and Yellow Squash Gratin, a dish that transforms humble summer produce into a decadent masterpiece. Layers of tender zucchini and golden yellow squash mingle with caramelized onions, fragrant garlic, and a luxurious cream sauce, all crowned with melted smoked Gouda. Simple enough for weeknight dinners yet elegant enough for gatherings, this gratin is your gateway to summer squash devotion—guaranteed to convert skeptics into lifelong fans!
A Brief Introduction to Zucchini and Yellow Squash
Zucchini, often mistaken for a vegetable, is actually a fruit—a tender, edible summer squash native to Central America and Mexico. Today, it thrives across the United States during warm months, prized for its mild flavor and versatility. Paired with its sunny counterpart, yellow squash, these nutrient-rich gems offer a low-calorie, low-glycemic foundation for dishes like this gratin.
Why They Shine:
- Nutritional Powerhouse: Packed with vitamins A and C, potassium, fiber, and antioxidants.
- Versatile Canvas: Their subtle sweetness and silky texture absorb flavors beautifully, making them ideal for roasting, sautéing, or baking into creamy gratins.
Together, zucchini and yellow squash create a vibrant, flavorful duo that elevates this gratin from simple side to seasonal showstopper. Ready to savor summer’s best? 🌞
Ingredients
- 2 medium zucchinis, thinly sliced
- 2 medium yellow squashes, thinly sliced
- 1 tbsp olive oil
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded Gruyère or Swiss cheese, divided
- 1/2 tsp dried thyme
- Salt and pepper, to taste
- 1/4 cup bread crumbs (optional, for a crispy topping)
- Fresh parsley, chopped (for garnish)
Directions:
- Preheat Oven and Prep Ingredients : Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking dish or similar-sized casserole dish.
- Cook Onion and Garlic : In a skillet over medium heat, add olive oil and sauté the onion until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Prepare Cream Mixture : Pour the heavy cream into the skillet with the onion and garlic. Add 1/4 cup Parmesan cheese, 1/2 cup Gruyère cheese, thyme, salt, and pepper. Stir until the cheeses are melted and the sauce is creamy. Remove from heat.
- Layer the Squash : Arrange half of the zucchini and yellow squash slices in the bottom of the prepared baking dish, overlapping slightly. Pour half of the cream mixture over the top, spreading it evenly. Repeat with the remaining squash slices and top with the remaining cream mixture.
- Add Cheese and Topping: Sprinkle the remaining 1/4 cup Parmesan cheese and 1/2 cup Gruyère cheese over the top of the squash layers. For a crispy topping, sprinkle bread crumbs evenly over the cheese layer.
- Bake: Cover with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 15-20 minutes, until the top is golden brown and the squash is tender.
- Garnish and Serve: Let cool for a few minutes, then garnish with fresh parsley before serving.
Notes
The zucchini that I used were on the smaller side. Some of the late summer zucchini I see coming in are much larger. For those, I would double the cream and the Parmesan. The large zucchini are sometimes a little tougher and may require additional simmering and/or baking time.
Nutrition
Calories: 412kcal | Carbohydrates: 8g | Protein: 19g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 122mg | Sodium: 653mg | Potassium: 395mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1196IU | Vitamin C: 19mg | Calcium: 512mg | Iron: 1mg
