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