Golden Zucchini and Yellow Squash Au Gratin Recipe for Cozy Nights

Summer’s bounty bursts with flavor in this delectable zucchini and yellow squash au gratin that promises pure comfort on a plate.

Layers of tender, golden vegetables meld with rich, creamy cheese in a mouthwatering bake.

The vibrant green and yellow colors create a stunning visual feast that screams fresh and seasonal.

Crisp breadcrumbs crown this decadent dish, adding a delightful crunch to every heavenly bite.

Herbs and spices weave their magic, transforming simple vegetables into an extraordinary side that steals the show.

This recipe turns ordinary squash into an irresistible masterpiece that will have everyone asking for seconds.

Prepare to be amazed by how a few simple ingredients can create such an unforgettable culinary experience.

Au Gratin Ingredient Essentials

• Zucchini: Fresh summer squash that provides a tender and mild base for the dish.
• Yellow Squash: Complementary vegetable that adds color and similar texture to zucchini.

• Butter: Creates a rich and smooth foundation for the roux and adds depth of flavor.
• Milk: Helps create a creamy sauce base with silky consistency.
• Cheddar Cheese: Provides sharp and tangy flavor to the sauce.
• Parmesan Cheese: Adds a nutty and salty dimension to the cheese sauce.

• Salt, Pepper: Essential seasonings that enhance the overall taste of the dish.
• Flour: Thickens the sauce and creates a smooth roux.
• Breadcrumbs: Optional topping that adds a crispy and crunchy texture.
• Parsley: Fresh herb that provides a bright and colorful garnish.

Tools For Cheesy Veggie Baking

• Large Skillet: Perfect for creating the roux and cheesy sauce with plenty of room to mix ingredients.
• Whisk: Essential for smoothly blending the roux and incorporating milk without lumps.
• Cutting Board: Needed for slicing zucchini and yellow squash into even pieces.
• Sharp Knife: Helps create precise, uniform vegetable slices for even cooking.
• Baking Dish: Ceramic or glass dish to hold and bake the gratin, ensuring even heat distribution.
• Measuring Cups and Spoons: Crucial for accurate ingredient measurements.
• Cheese Grater: Useful if using block cheese that needs grating.
• Wooden Spoon or Spatula: Great for stirring the roux and combining vegetables with sauce.

Building A Perfect Veggie Au Gratin

Step 1: Prep the Oven

Heat your oven to 375F (190C).

Grab a baking dish and give it a quick spray with cooking spray or rub it down with butter to prevent sticking.

Step 2: Create a Creamy Roux

In a large skillet, melt butter over medium heat.

Sprinkle in flour and whisk it around for 1-2 minutes until it turns into a smooth, golden mixture.

Step 3: Whip Up the Cheesy Sauce

Slowly stream in milk while continuously whisking to create a silky base.

• Cheddar cheese
• Parmesan cheese

Keep stirring until the cheese melts completely and the sauce becomes wonderfully smooth.

Season with salt and pepper to punch up the flavor.

Step 4: Mix in the Veggies

Slice up your zucchini and yellow squash, then fold them into the creamy cheese sauce.

Make sure every veggie slice gets a nice, even coating of that delicious sauce.

Step 5: Transfer to Baking Dish

Pour the saucy vegetable mixture into your prepared baking dish.

Spread it out evenly so everything cooks perfectly.

Step 6: Add Crunchy Topping

Sprinkle breadcrumbs across the top for an extra crispy, golden layer that’ll make your taste buds dance.

Step 7: Bake to Perfection

Slide the dish into the oven and bake for 25-30 minutes.

You’re looking for soft, tender vegetables and a top that’s golden brown and bubbling with cheesy goodness.

Step 8: Finish with Fresh Herbs

Just before serving, shower the dish with freshly chopped parsley to add a bright, fresh touch that’ll make this side dish look as amazing as it tastes.

Gratin Tips For Creamy, Cheesy Goodness

• Use a mandoline or sharp knife to create uniform, thin slices for even cooking and a more elegant presentation.
• Select firm, bright-colored zucchini and yellow squash without blemishes to ensure the best flavor and texture.
• Pat the vegetable slices with paper towels to remove extra water, preventing a watery final dish.
• Swap cheddar and Parmesan with gruyère or monterey jack for different flavor profiles and exciting taste variations.
• Replace wheat flour with cornstarch or gluten-free flour blend, and use gluten-free breadcrumbs to accommodate dietary needs.

Veggie Bake Variations To Try

• Vegan Veggie Delight: Replace dairy cheese with nutritional yeast and use plant-based milk for a creamy, dairy-free version that's packed with flavor.
• Low-Carb Cauliflower Swap: Substitute zucchini and yellow squash with cauliflower florets for a keto-friendly alternative that keeps the cheesy goodness.
• Mediterranean Herb Infusion: Add oregano, basil, and sun-dried tomatoes to give the dish a Mediterranean-inspired taste profile with extra depth.
• Spicy Pepper Jack Variation: Use pepper jack cheese instead of cheddar and sprinkle red pepper flakes for a zesty, heat-packed rendition that kicks up the excitement.

Serving Veggie Gratin Hot

• Vegetable Side Symphony: Pair this creamy zucchini and squash au gratin with grilled chicken or roasted salmon for a complete meal that sings with flavor.
• Rustic Farm Feast: Serve alongside hearty country-style meatloaf or roasted pork tenderloin to create a comforting dinner plate that feels like a warm hug.
• Mediterranean Mezze Plate: Combine with Greek salad, olives, and warm pita bread to transform this dish into a vibrant Mediterranean-inspired spread that delights the senses.
• Weekend Brunch Star: Complement with crispy bacon, soft scrambled eggs, and fresh toast for a weekend brunch that turns simple vegetables into a crowd-pleasing centerpiece.

Storage For Veggie Bakes

• Store leftovers in an airtight container for up to 3-4 days in the refrigerator. Keep the dish sealed to maintain freshness and prevent absorption of other food odors.
• Wrap the cooled casserole tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Place a label with the date to track storage time.
• Place individual portions on a microwave-safe plate. Heat in 30-second intervals, stirring between each interval to ensure even warming. Stop when the dish is heated through and steaming.

FAQs

• Why use both zucchini and yellow squash?

Both vegetables have similar textures and mild flavors that complement each other. They absorb the cheesy sauce beautifully and create a more interesting color and nutritional profile in the dish.

• Can I make this dish gluten-free?

Yes, substitute regular flour with gluten-free flour or cornstarch for the roux. Use gluten-free breadcrumbs or omit them entirely to keep the recipe safe for those with gluten sensitivities.

• How do I prevent the vegetables from becoming watery?

Slice the zucchini and yellow squash thinly and evenly. You can also pat them dry with paper towels before mixing with the sauce to reduce excess moisture that might make the dish soggy.

Zucchini & Yellow Squash Au Gratin: Cheesy Veggie Bake

• Transform ordinary zucchini and yellow squash into a mouthwatering dish that makes vegetables irresistibly delicious.
• Create a creamy, cheesy side that appeals to both kids and adults, perfect for family dinners or potluck gatherings.
• Whip up a gourmet-style vegetable casserole with minimal prep and simple ingredients that delivers maximum flavor.
• Serve as a stunning side dish that pairs wonderfully with grilled meats, roasted chicken, or stands alone as a satisfying vegetarian option.

Zucchini and Yellow Squash Au Gratin Recipe

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4.7 from 25 reviews

• Total Time: 50 minutes
• Yield: 4 1x

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Description

Creamy zucchini and yellow squash au gratin combines garden-fresh vegetables with rich cheese. Layered slices bake into a golden, comforting side dish perfect for you to savor alongside summer meals.

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Ingredients

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Main Vegetables:

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

Dairy and Cheese:

• 2 tablespoons (30 ml) butter
• 1 cup (240 ml) milk
• 1 cup shredded cheddar cheese
• 1/4 cup (25 g) grated Parmesan cheese

Seasonings and Toppings:

• 2 tablespoons (15 g) all-purpose flour
• Salt to taste
• Pepper to taste
• 1/4 cup (30 g) breadcrumbs (optional)
• Fresh parsley, chopped, for garnish

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Instructions

1. Preheat the oven to 375°F (190°C) and lightly coat a baking dish with cooking spray or butter to prevent sticking.
2. Create a roux by melting butter in a large skillet over medium heat, then whisk in flour and cook for 1-2 minutes until the mixture turns golden and fragrant.
3. Gradually stream in milk while continuously whisking to develop a smooth, creamy base without lumps, cooking until the sauce thickens and coats the back of a spoon.
4. Incorporate cheddar and Parmesan cheeses into the sauce, stirring until completely melted and creating a rich, velvety texture. Season with salt and pepper to enhance the flavor profile.
5. Gently fold sliced zucchini and yellow squash into the cheese sauce, ensuring each vegetable slice is evenly coated and distributed throughout the mixture.
6. Transfer the vegetable and cheese mixture to the prepared baking dish, spreading it out in an even layer to promote uniform cooking.
7. Sprinkle breadcrumbs across the top of the dish for an added crispy texture and golden-brown finish.
8. Bake in the preheated oven for 25-30 minutes, or until vegetables are tender and the top is bubbling with a beautiful golden-brown crust.
9. Remove from oven and let rest for 5 minutes, then garnish with freshly chopped parsley to add a bright, fresh element before serving.

Notes

• Select zucchini and yellow squash that are firm, bright, and free from blemishes for the best texture and flavor in the dish.
• Use a sharp mandoline or knife to slice vegetables uniformly, ensuring even cooking and an attractive presentation.
• Swap out regular milk with plant-based alternatives like almond or oat milk to create a dairy-free version of this creamy gratin.
• Pat zucchini and squash slices dry with paper towels before mixing into the sauce to prevent excess moisture and maintain a thick, creamy consistency.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dinner, Appetizer
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 4
• Calories: 210
• Sugar: 3g
• Sodium: 350mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 35mg