Golden Zucchini and Yellow Squash Au Gratin Recipe for Dinner Joy

Crafting a delectable zucchini and yellow squash au gratin can turn an ordinary meal into a spectacular culinary adventure.

Layers of vibrant vegetables meld together under a golden, crispy cheese blanket.

Seasonal produce becomes pure magic in this simple yet impressive dish.

Summer’s bounty shines through each creamy, cheesy bite.

Fresh herbs add unexpected depth and complexity to the classic gratin.

Mediterranean influences dance across the plate, creating a side dish that feels both comforting and sophisticated.

Highlights of Zucchini and Yellow Squash Au Gratin

• Boost Veggie Intake: Transform ordinary zucchini and yellow squash into a deliciously creamy side dish that makes vegetables irresistibly appealing for all ages.
• Quick and Simple Preparation: Whip up this elegant gratin with minimal cooking skills, creating a restaurant-quality meal in just a few easy steps without complicated techniques.
• Versatile Comfort Food: Perfect for family dinners, potlucks, or as a sophisticated side that pairs wonderfully with multiple main courses like roasted chicken, fish, or beef.
• Customize with Ease: Adapt the recipe by swapping cheeses, adding herbs, or sprinkling different toppings to match your taste preferences and make it uniquely yours.

Zucchini and Squash Au Gratin Basics

• Zucchini: Fresh summer squash with mild flavor.
• Yellow Squash: Tender vegetable with delicate texture.

• Butter: Adds rich, creamy base for sauce.
• Milk: Creates smooth, velvety cheese sauce.
• Cheddar Cheese: Sharp and melty cheese for depth.
• Parmesan Cheese: Provides nutty, salty cheese flavor.

• Salt, Pepper: Enhances overall dish flavor.
• Flour: Thickens cheese sauce.
• Breadcrumbs: Adds crispy golden topping.
• Parsley: Fresh herb for garnish and brightness.

Instructions for Zucchini Squash Au Gratin

Step 1: Prepare Baking Station

Warm up your oven to 375°F. Grab a baking dish and coat it with a light layer of cooking spray or butter to prevent sticking.

Step 2: Create Creamy Cheese Base

Heat a large skillet over medium flame. Drop in butter and let it melt smoothly. Sprinkle flour into the melted butter, whisking constantly to create a silky roux. This will help thicken your sauce beautifully.

Step 3: Build Luxurious Cheese Sauce

• Cheddar cheese
• Parmesan cheese

Stir until the cheeses melt completely and blend into a rich, glossy sauce. Season with salt and pepper to enhance the flavors.

Step 4: Combine Vegetables and Sauce

Slice zucchini and yellow squash into thin, uniform rounds. Gently toss the vegetable slices into the cheese sauce, ensuring each piece gets a beautiful coating.

Step 5: Assemble Gratin

Transfer the cheesy vegetable mixture into the prepared baking dish. Spread the ingredients evenly to create a gorgeous, uniform layer.

Step 6: Add Crunchy Topping

Sprinkle breadcrumbs across the top of the dish for an irresistible crispy texture.

Step 7: Bake to Golden Perfection

Slide the baking dish into the preheated oven. Bake for 25-30 minutes until the vegetables become tender and the top turns a gorgeous golden brown with bubbling edges.

Step 8: Garnish and Serve

Scatter freshly chopped parsley over the top for a pop of color and fresh flavor. Serve hot and enjoy your creamy, cheesy vegetable masterpiece.

Handy Tricks for Squash Au Gratin

• Slice Veggies Uniformly: Cut zucchini and yellow squash into even, thin slices to ensure consistent cooking and a beautiful presentation.
• Blot Moisture Before Cooking: Pat zucchini and squash dry with paper towels to prevent excess water from making the gratin watery and less creamy.
• Layer Cheese for Maximum Flavor: Use a combination of sharp cheddar and nutty Parmesan to create a rich, complex cheese sauce that complements the mild vegetables.
• Crisp Up the Topping: Toast breadcrumbs separately before sprinkling on top for an extra-crunchy golden layer that adds textural contrast to the creamy gratin.
• Boost Nutrition with Herbs: Experiment with fresh herbs like thyme or basil mixed into the cheese sauce to enhance the overall flavor and add nutritional value.

Store And Reheat Zucchini Squash Au Gratin

• Store leftover zucchini au gratin in an airtight container for up to 3-4 days in the refrigerator. Make sure to cool the dish completely before sealing to prevent moisture buildup.
• Wrap the gratin tightly in plastic wrap and aluminum foil, then freeze for maximum 2 months. Place a label with the date to track storage time.
• Preheat oven to 350°F, cover dish with foil to prevent drying, and warm for 15-20 minutes until heated through. Remove foil for the last 5 minutes to restore crispy top.
• Reheat individual portions on medium power for 1-2 minutes, stirring halfway through to ensure even warming. Add a splash of milk to maintain creamy texture if needed.

What to Eat with Squash Au Gratin

• Pair Perfectly: Zucchini and Yellow Squash Au Gratin Companions
• Crisp White Wine Complement: Select a bright, acidic Sauvignon Blanc or Pinot Grigio to cut through the richness of the cheesy gratin, refreshing the palate with its zesty citrus undertones.
• Protein Partner: Serve alongside roasted herb-crusted chicken breast or grilled salmon to create a balanced meal that highlights the vegetable's creamy texture and adds lean protein.
• Rustic Bread Sidekick: Add a crusty sourdough or artisan French bread to soak up the delicious cheese sauce, providing a delightful textural contrast and extra satisfaction to the dish.
• Light Mediterranean Salad Accent: Prepare a simple arugula salad with lemon vinaigrette and shaved Parmesan to bring a fresh, peppery note that complements the gratin's warm, cheesy depth.

Zucchini and Squash Au Gratin Versions

• Dairy-Free Delight: Replace cow's milk with unsweetened almond milk and use nutritional yeast instead of cheese for a vegan-friendly version that's creamy and flavorful.
• Low-Carb Crunch: Swap breadcrumbs with crushed pork rinds or almond flour for a keto-friendly topping that adds texture without extra carbohydrates.
• Herb Garden Medley: Incorporate fresh herbs like thyme, basil, or rosemary into the cheese sauce to elevate the dish's aromatic profile and add depth of flavor.
• Protein Power Boost: Mix in cooked chicken, bacon bits, or crumbled sausage to transform the side dish into a hearty main course with added protein.

FAQs

• Why use both zucchini and yellow squash?

They provide different textures and subtle flavor variations, creating a more interesting and colorful vegetable dish with complementary tastes and nutritional benefits.

• Can I use only one type of squash?

Absolutely! You can use just zucchini or just yellow squash if that’s what you have available. The recipe is flexible and will still taste delicious with a single vegetable.

• Is this recipe considered healthy?

Yes, it’s a nutritious side dish packed with vegetables, providing vitamins, minerals, and fiber. The cheese adds protein and calcium, making it a balanced and satisfying vegetable preparation.

• How can I make this dish more protein-rich?

Consider adding cooked diced chicken, crumbled bacon, or sliced ham directly into the cheese sauce before baking to increase the protein content and make it a more substantial meal.

Zucchini And Yellow Squash Au Gratin Recipe

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4.6 from 21 reviews

• Total Time: 55 minutes
• Yield: 4 1x

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Description

Creamy, cheesy zucchini and yellow squash au gratin elevates summer garden vegetables into a luxurious side dish. Melted gruyère and parmesan create golden, crispy edges that complement tender vegetable layers, making this French-inspired casserole irresistible for you.

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Ingredients

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Main Vegetables:

• 2 medium zucchinis, sliced into rounds
• 2 medium yellow squash, sliced into rounds

Cheese and Dairy:

• 1 cup milk
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter

Seasonings and Additional Ingredients:

• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• 1/4 cup breadcrumbs
• Fresh parsley, chopped, for garnish

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Instructions

1. Craft a light roux by melting butter in a skillet and whisking in flour, stirring continuously until the mixture turns golden and fragrant.
2. Slowly incorporate milk into the roux, whisking methodically to eliminate any potential lumps and create a silky, smooth sauce.
3. Fold cheddar and Parmesan cheeses into the warm sauce, stirring until completely melted and achieving a velvety consistency.
4. Season the cheese sauce with salt and pepper, tasting and adjusting the seasoning to enhance the overall flavor profile.
5. Slice zucchini and yellow squash into uniform, thin rounds to ensure even cooking and consistent texture throughout the dish.
6. Gently fold the vegetable slices into the cheese sauce, ensuring each piece is thoroughly coated and glazed.
7. Transfer the sauced vegetables to a prepared baking dish, spreading them in an even layer to promote uniform heating.
8. Sprinkle breadcrumbs across the surface for an added crispy, golden-brown topping that provides textural contrast.
9. Roast in a preheated oven until vegetables become tender, the sauce bubbles invitingly, and the top transforms into a golden, crisp crust.
10. Remove from oven and garnish with fresh chopped parsley to introduce a bright, herbal note to the rich, creamy gratin.

Notes

• Slice vegetables uniformly to ensure even cooking and consistent texture throughout the dish.
• Use freshly grated cheese for maximum flavor and smoother melting compared to pre-shredded varieties.
• Consider reducing breadcrumbs for a gluten-free version or swap with gluten-free alternative like almond meal for crunch.
• Pat zucchini and squash dry with paper towels before cooking to prevent excess moisture and soggy texture.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dinner, Lunch, Appetizer
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 4
• Calories: 195
• Sugar: 3g
• Sodium: 350mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 2g
• Protein: 9g
• Cholesterol: 30mg