Elevate your vegetable side dish game with “Creamy Comfort: Zucchini Gratin with Yellow Squash.” This delightful gratin combines tender zucchini and yellow squash in a rich, creamy sauce topped with a crispy, cheesy crust. Perfect for family dinners, potlucks, or a special occasion, this gratin is sure to impress with its delicious flavors and beautiful presentation.

Why You’ll Love Zucchini Gratin with Yellow Squash:

• Creamy and Cheesy: A rich, flavorful sauce and a golden, cheesy crust.
• Healthy and Nutritious: Packed with fresh vegetables.
• Versatile: Perfect as a side dish for a variety of main courses.
• Easy to Make: Simple ingredients and straightforward preparation.

Ingredients Notes For Zucchini Gratin with Yellow Squash:

• Zucchini: Fresh, sliced into rounds.
• Yellow Squash: Fresh, sliced into rounds.
• Onion: Thinly sliced for added flavor.
• Garlic: Minced for an aromatic boost.
• Butter: Adds richness to the sauce.
• Flour: Helps thicken the sauce.
• Milk or Heavy Cream: Creates a creamy base for the sauce.
• Cheese: A mix of Gruyère, Parmesan, or cheddar for a rich, cheesy flavor.
• Breadcrumbs: For a crispy topping.
• Salt and Pepper: To taste.
• Nutmeg: Optional, for a subtle depth of flavor.
• Fresh Herbs: Optional, such as thyme or parsley for garnish.

Recipe Steps:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or a gratin dish.
2. Prepare the Vegetables:
   • Slice 2 medium zucchinis and 2 medium yellow squashes into thin rounds. Thinly slice 1 large onion.
3. Cook the Vegetables:
   • In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onion and cook until soft and translucent, about 5 minutes. Add 2 minced garlic cloves and cook for another minute until fragrant.
   • Add the sliced zucchini and yellow squash to the skillet. Cook, stirring occasionally, until the vegetables are just tender, about 5-7 minutes. Season with salt, pepper, and a pinch of nutmeg if desired. Remove from heat.
4. Make the Sauce:
   • In a medium saucepan, melt 2 tablespoons of butter over medium heat. Stir in 2 tablespoons of flour and cook for 1-2 minutes until bubbly. Gradually whisk in 1 1/2 cups of milk or heavy cream, continuing to whisk until the sauce thickens and comes to a simmer. Reduce heat to low and stir in 1 cup of shredded cheese until melted and smooth. Season with salt and pepper to taste.
5. Assemble the Gratin:
   • Transfer the cooked vegetables to the prepared baking dish. Pour the cheese sauce evenly over the vegetables, spreading it with a spatula if needed.
6. Prepare the Topping:
   • In a small bowl, mix 1/2 cup of breadcrumbs with 1/4 cup of grated Parmesan cheese and 1 tablespoon of melted butter. Sprinkle the breadcrumb mixture evenly over the top of the gratin.
7. Bake:
   • Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the sauce is bubbly.
8. Serve:
   • Garnish with fresh herbs like thyme or parsley if desired. Serve hot as a side dish.

Storage Options:

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Reheat in a preheated oven at 350°F (175°C) until warmed through, or in the microwave.

How to Make Zucchini Gratin with Yellow Squash

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Ingredients

• 2 medium zucchinis thinly sliced
• 2 medium yellow squashes thinly sliced
• 1 small onion finely chopped
• 2 cloves garlic minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• 1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 cup breadcrumbs
• 2 tablespoons butter melted
• Fresh parsley chopped (optional, for garnish)

Instructions

Preheat the Oven:

• Preheat your oven to 375°F (190°C).
• Grease a 9x13-inch baking dish or a similar-sized gratin dish.

Prepare the Vegetables:

• Thinly slice the zucchinis and yellow squashes. You can use a mandoline slicer for even slices.

Sauté the Onion and Garlic:

• In a large skillet, heat the olive oil over medium heat.
• Add the chopped onion and sauté until translucent, about 5 minutes.
• Add the minced garlic and cook for another 1-2 minutes, until fragrant.

Make the Cream Sauce:

• Reduce the heat to low and stir in the heavy cream, Parmesan cheese, thyme, basil, salt, and pepper.
• Simmer gently for about 2-3 minutes, until the sauce begins to thicken.

Assemble the Gratin:

• Arrange half of the zucchini and yellow squash slices in the bottom of the prepared baking dish, slightly overlapping.
• Pour half of the cream sauce over the vegetables.
• Sprinkle with half of the shredded mozzarella cheese.
• Repeat the layers with the remaining zucchini, yellow squash, cream sauce, and mozzarella cheese.

Prepare the Breadcrumb Topping:

• In a small bowl, combine the breadcrumbs with the melted butter. Mix well.

Top and Bake:

• Sprinkle the breadcrumb mixture evenly over the top of the gratin.
• Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
• Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the vegetables are tender.

Serve:

• Let the gratin cool for a few minutes before serving.
• Garnish with chopped fresh parsley if desired.

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