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:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or a gratin dish.
- Prepare the Vegetables:
- Slice 2 medium zucchinis and 2 medium yellow squashes into thin rounds. Thinly slice 1 large onion.
- 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.
- 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.
- 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.
- 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.
- Bake:
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the sauce is bubbly.
- 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.
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.
