Zucchini and Yellow Squash Au Gratin: A Creamy Summer Vegetable Delight

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Discover the ultimate comfort side dish that transforms humble summer squash into a luxurious, cheesy masterpiece. This Zucchini and Yellow Squash Au Gratin combines the delicate flavors of fresh vegetables with rich, creamy cheese, creating a stunning dish that’s perfect for family dinners or impressive gatherings.

Ingredients

US Measurements

  • 2 medium zucchinis, thinly sliced
  • 2 medium yellow squashes, thinly sliced
  • 1 tbsp olive oil
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded Gruyère or Swiss cheese, divided
  • 1/2 tsp dried thyme
  • Salt and pepper, to taste
  • 1/4 cup bread crumbs (optional)
  • Fresh parsley, chopped (for garnish)

Metric Measurements

  • 2 medium zucchinis (about 400g), thinly sliced
  • 2 medium yellow squashes (about 400g), thinly sliced
  • 15 ml olive oil
  • 75g diced onion
  • 2 cloves garlic, minced
  • 240 ml heavy cream
  • 50g grated Parmesan cheese
  • 100g shredded Gruyère or Swiss cheese, divided
  • 2.5 ml dried thyme
  • Salt and pepper, to taste
  • 30g bread crumbs (optional)
  • Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil or butter.
  2. In a large skillet, heat olive oil over medium heat. Add diced onions and sauté until translucent, about 3-4 minutes.
  3. Add minced garlic and cook for an additional 30 seconds, being careful not to burn.
  4. Layer the thinly sliced zucchini and yellow squash alternately in the prepared baking dish, creating an overlapping pattern.
  5. In a mixing bowl, combine heavy cream, grated Parmesan, half of the Gruyère cheese, dried thyme, salt, and pepper. Whisk until well mixed.
  6. Pour the cream mixture evenly over the layered vegetables, ensuring all slices are coated.
  7. Sprinkle the remaining Gruyère cheese on top of the vegetables.
  8. If using, sprinkle bread crumbs over the cheese for an extra crispy topping.
  9. Cover the baking dish with aluminum foil and bake for 25 minutes.
  10. Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the vegetables are tender.
  11. Remove from the oven and let rest for 5-10 minutes before serving.
  12. Garnish with freshly chopped parsley before serving.

Nutritional Information

  • Servings: 4-6
  • Calories per serving: Approximately 250-300
  • Protein: 10-12g
  • Carbohydrates: 8-10g
  • Fat: 20-25g

Cooking Time

  • Prep Time: 15-20 minutes
  • Cooking Time: 40-45 minutes
  • Total Time: 55-65 minutes

Cooking Tips and Tricks

  • Use a mandoline slicer for uniform, thin vegetable slices
  • Pat zucchini and squash dry with paper towels to remove excess moisture
  • For a lighter version, substitute half-and-half for heavy cream
  • Ensure vegetables are sliced to similar thickness for even cooking

Variations and Substitutions

  • Cheese Alternatives: Try mozzarella, cheddar, or a blend of cheeses
  • Herb Variations: Replace thyme with fresh basil or rosemary
  • Gluten-Free Option: Use gluten-free bread crumbs or omit
  • Vegan Adaptation: Use coconut cream and plant-based cheese alternatives
  • Add Protein: Incorporate cooked bacon bits or diced ham

Frequently Asked Questions

  1. Can I prepare this dish in advance? Yes, you can assemble the dish and refrigerate for up to 24 hours before baking. Add an extra 10 minutes to baking time.
  2. How do I prevent the vegetables from becoming watery? Salt the sliced vegetables and let them sit for 10 minutes, then pat dry with paper towels to remove excess moisture.
  3. What can I serve with Zucchini Au Gratin? Perfect alongside grilled meats, roasted chicken, or as a vegetarian main course with a side salad.
  4. Can I freeze this dish? While possible, the texture may change. Best enjoyed fresh or refrigerated for 2-3 days.
  5. How can I make this dish more spicy? Add red pepper flakes or a pinch of cayenne pepper to the cream mixture.

Storage and Make-Ahead Tips

  • Refrigerate leftovers in an airtight container for 3-4 days
  • Reheat in the oven at 350°F (175°C) for best texture
  • Not recommended for freezing due to cream-based sauce
  • For best results, consume within 2 days of preparation

Indulge in this creamy, cheesy Zucchini and Yellow Squash Au Gratin – a delightful celebration of summer’s fresh produce!