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.
Ingredients
Scale
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
Instructions
- Preheat the oven to 375°F (190°C) and lightly coat a baking dish with cooking spray or butter to prevent sticking.
- 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.
- 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.
- 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.
- Gently fold sliced zucchini and yellow squash into the cheese sauce, ensuring each vegetable slice is evenly coated and distributed throughout the mixture.
- Transfer the vegetable and cheese mixture to the prepared baking dish, spreading it out in an even layer to promote uniform cooking.
- Sprinkle breadcrumbs across the top of the dish for an added crispy texture and golden-brown finish.
- 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.
- 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