Description
Zucchini and Yellow Squash Au Gratin is a creamy, cheesy, and irresistible summer side dish made with tender squash, garlic, and a rich homemade cheese sauce. This lighter twist on classic gratin is perfect for showcasing fresh garden vegetables and pairs beautifully with any main course.
Ingredients
- Zucchini
- Yellow squash
- Garlic
- Shallot
- Olive oil
- All-purpose flour (or gluten-free blend)
- Whole milk
- Freshly grated Parmesan cheese
- Sharp white cheddar cheese
- Salt
- Black pepper
- Fresh thyme (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Thinly slice zucchini and yellow squash.
- Sauté garlic and shallot in olive oil until fragrant.
- Stir in flour to create a roux, then whisk in milk gradually until smooth.
- Remove from heat and stir in half the cheeses until melted.
- In a greased baking dish, layer zucchini and squash.
- Pour cheese sauce evenly over the layers.
- Sprinkle remaining cheese on top.
- Bake for 25–30 minutes, until bubbly and golden.
- Optional: Broil for 2–3 minutes for a crispier top.
- Garnish with fresh thyme if desired.
Notes
- For less watery squash, salt slices and let sit for 10 minutes before patting dry.
- Add breadcrumbs for extra crunch.
- Try Gruyère or mozzarella for a different cheesy twist.
- Can be made ahead up to baking step.
- Gluten-free option: Use a GF flour blend or cornstarch.
- Stores well in the fridge for up to 3 days.
