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Zucchini Gratin with Yellow Squash

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Zucchini Gratin with Yellow Squash is a luscious creamy cheesy medley of zucchini, yellow squash, onions and garlic. It is quick and easy to prepare.  It will make a summer squash lover out of you!

Zucchini Gratin

Summer is in full force here and with it comes lots of fresh zucchini and yellow squash.  Even if you don’t grow it the season brings such an abundance that the market price drops on it consequently making this dish even more desirable.  This delectable Zucchini Gratin takes about 15 minutes of your devoted time and then it is in the oven for an additional 15-20 minutes making it very doable for a weeknight meal. This recipe will bring out a passion for zucchini and squash that you never knew you had!

What is zucchini?

Zucchini is a summer squash.  It is native to central America and Mexico but it is grown throughout the United States during the warm summer months. While you may think of zucchini as a vegetable it is actually a fruit.  Zucchini and yellow squash are low in calories with a low glycemic index. Both squashes are a good source of vitamins A and C, fiber and potassium and they make a great zucchini gratin.

Zucchini au Gratin

How do you make zucchini gratin?

This delectable recipe could not be any easier!  Using an ovenproof skillet melt the butter and add the onion.  Saute until the onion is slightly soft and browned on the edges.  Add the garlic and cook one more minute.  Add cream and simmer until bubbly and slightly thickened.  Slowly stir in Parmesan then add zucchini and yellow squash and cook for a few more minutes.  Sprinkle with Gouda and bake for 15-20 minutes.

So easy and so delicious. It is amazing what happens to a veggie after you bake it in a bath of cream and cheese.  Oh yeah don’t forget to give credit to the garlic!  As if that isn’t enough there is a blanket of smoked gouda on the top to create the most delectable squash dish ever!

Zucchini Gratin Recipe

MORE ZUCCHINI RECIPES YOU WILL LOVE!

This post was originally published September 7, 2015 and was republished July 16, 2018.

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Zucchini and Yellow Squash Au Gratin

Zucchini Gratin

★★★★★

5 from 11 reviews

Tender pieces of zucchini and yellow squash in a mouthwatering creamy cheese sauce. This delectable easy skillet vegetable will quickly become one of your family favorites.

  • Author: Small Town Woman
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Side dish
  • Method: Stovetop and Baking
  • Cuisine: American
Scale

Ingredients

  • 2 tablespoons butter
  • 1/2 onion thinly sliced
  • 1 small zucchini sliced in rounds 1/8 to 1/4 inch thick (please see notes)
  • 1 small yellow squash sliced in rounds 1/8 to 1/4 inch thick (please see notes)
  • 2 large cloves garlic minced
  • 1/2 cup heavy cream
  • 1/4 cup parmesan
  • 1 cup shredded smoked gouda

Instructions

  1. Preheat oven to 450 degrees
  2. Melt butter in oven proof skillet over medium heat. Add onion and cook until the edges start to brown approximately 5 minutes. Add garlic and cook for additional 1 minute. Add cream and simmer until bubbly and starting to thicken. Slowly stir in parmesan. Add zucchini and yellow squash and cook an additional 4-5 minutes.
  3. Sprinkle with smoked gouda and bake in the oven for 15-20 minutes or until cheese is golden brown.

Notes

The zucchini that I used were on the smaller side. Some of the late summer zucchini I see coming in are much larger. For those I would double the cream and the Parmesan. The large zucchini are sometimes a little tougher and may require additional simmering and/or baking time.

Keywords: squash recipe, squash au gratin, summer squash recipe, zucchini recipe, zucchini au gratin, zucchini au gratin recipe, zucchini gratin zucchini gratin recipe

 

https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf

Reader Interactions

Comments

  2. Trish K

    Thanks for the recipe! I had just purchased some yellow squash & zucchini on Sunday, and I am excited to try this! I’ll let you know how it turns out! I am pairing it with meatballs & a spinach/romaine salad for my family this evening.

    Take care!
    Trish

    Reply

  3. Tara Ingram

    I am going to try this tomorrow, don’t have time to go to the grocery store to get gouda cheese, I will try it with cheddar and Monterrey jack cheese and see how that turns out. This is a simple recipe and I will probably make it all summer long! Thanks for sharing this!

    Reply

  6. Brandi

    I make a dish very similar to this but it has sliced tomatoes on top of the squash/zucchini. If you like tomatoes, it’s delicious! Especially home grown tomatoes in the summer!

    Reply

  7. Tina

    This was delicious!! We paired it with salmon and it was a winning combo. I will definitely make this again and again over the summer! I didn’t have gouda (though omg, this would be phenomenal with smoked gouda!) so I used fresh parmesan–I actually DID have it on hand–and topped it with sharp cheddar. There were NO leftovers! Thanks so much for a winning recipe!

    Reply

    • Beth Pierce

      You are so very welcome. I am so glad that you liked it. Thanks for taking the time to leave such a nice complement!

      Reply

      • Tina

        Shoot! You’re so welcome! I have to put this out there too: I’m not opposed to spending an hour cooking (I cook most things from scratch), but I have to say that this recipe was SO EASY and quick to put together! The thing that took the longest was browning the onion, but that time was SO WORTH it for the flavor the caramelized onions added to the dish. I didn’t cook the squash and zucchini in the skillet (not to save time, just because I didn’t want mush). I put half of them in the skillet to coat them with the sauce, and poured that on the rest that I’d already layered in my casserole dish and cooked for 20 minutes. It came out perfect to our tastes. And like I said, NO LEFTOVERS–always a good indication of a GREAT recipe!

        Reply

  9. Susan Boulanger

    I am going to try this tomorrow, way too hot today to have my oven on 450 degrees. I don’t have smoked gouda either, so 1. The store or 2. I will use any other cheese I have on hand. I will revisit this after but wanted to say this Looks like a fun recipe to try. I get my zucchini and summer squash at Costco, never mind what’s growing in my gardens, they’re just about ready now. Another fun recipe I make is the zucchini nacho recipe I found on the internet. The spicy one with roundscut half inch wide. I have been doing Low Carb since Feb. So I am always looking for new recipes. Thank You.

    Reply

    • Beth Pierce

      You are most welcome. I will have to check around for the zucchini nacho recipe. It sounds delicious. Thanks for the heads up!!

      Reply

  11. gina

    Such a great recipe. I’m always looking for new ways to Cook squash and this is definitely a keeper. and Iran keto friendly. Win win. THanks for sharing!

    Reply

  13. Cherlyn Marks

    I refer to myself as s food snob. This dish was incredible!! I bought a high quality smoked Gouda which I think is very important. I made this dish for a ladies group pot luck. I thought they were going to lick the casserole clean!! Thank you so very much for elevating a basic, easy to make recipe and making it something truly special!

    Reply

    • Beth Pierce

      I am so glad that they liked it. Thanks so much for writing such a sweet complement. It has made my morning!! I consider myself a little bit of a food snob too…just a little bit!!

      Reply

  14. Carolyn

    Made this tonight in my new iron skillet but with half-and-half and cheddar (all I had on hand) and it was delicious! So simple, not mushy, perfect balance of vege and cheese. I’ve been looking for a recipe like this for a long time. Thank you! By the way, I posted it on Insta but wasn’t sure your handle to give you credit (so I used your website).

    Reply

  15. Anita Wilson

    This recipe sounds fabulous. I have a question – can I assemble it tonight and bake it tomorrow? Will it make it too mushy? Thank you in advance.

    Reply

  16. Jean

    I am so excited to make this tonight only I am adding fresh mushrooms, and tomatoes/bacon bits on top. Thank you for sharing.

    Reply

  17. Debbie

    Want to make this tonight,but don’t have heavy cream right now,have regular milk and canned cream, would one work you think? Or just hold off til grocery day..thank you.

    Reply

  18. Linda

    Made this today with a couple of changes. Didn’t have cream or gouda cheese. Used sour cream and a three cheese blend, turned out delicious.

    Reply

  19. Roxanne

    Linda mentions a mixture of Sour Cream and a three-cheese-blend, but what proportions would be appropriate? Hope not a dumb question, ha ha!!? Sounds like a fantastic, easy, not time-consuming recipe, Beth Pierce; I typically write most of my own recipes; thanks mucho for sharing this beauty!!!!!???

    Reply

    • Beth Pierce

      You are most welcome Roxanne. I am hoping Linda responds. I will try to check back a bit later and see if she did.

      Reply

  20. Sharon

    Hi and thank you, Beth. I’m just starting out, and heading to the supermarket after doing some research.
    I’m working on potion control and live on my own.
    Would you say this recipe provides 2 portions assuming a palm-sized protein and maybe salad paired with it?
    Thanks, Sharon (novice;-)

    Reply

    • Beth Pierce

      Yes I would say that. Please use small zucchini and squash. Some of the summer garden zucchini can grow really big and I need to make some notes on the recipe for these adjustments.

      Reply

  21. Robin

    I made this for dinner tonight and the flavor is really good. I don’t think the ingredients are enough for two squash. I had to double the cream and parm and it still didn’t cover the squash. And I cooked them according to the time and the squash was still hard. I would probably boil the squash first and triple or quadruple the cream mixture or cut down on the amount of squash the recipe calls for. I will def be making it again but with my own measurements. Thanks.

    Reply

    • Beth Pierce

      Hey Robin thanks for the heads up. I am going to make some notes on that recipe this morning as there is a vast difference in the size of zucchini and the ones I used were small. My neighbor bought me some yesterday that were twice that size.

      Reply

  22. Diane

    I made this tonight, I only had yellow squash, but it is delicious. I saw an earlier comment, about caramelizing, the onions. I am going to try that, and I also used some fresh jalapeños, for a little kick. It was really good

    Reply

  28. Jacquelyn Hastert

    I will be having an abundance of squash and zucchini very soon! This is the perfect way to use both of them up.

    ★★★★★

    Reply

  32. Kristyn

    What a delicious dish! Squash & zucchini are some of my favorites! I could eat this daily!

    ★★★★★

    Reply

  34. lauren kelly

    We made this with all of our zucchini and squash that my friend gave me from her garden! It was so delicious! We served it with grilled chicken, YUM!

    ★★★★★

    Reply

  38. Joni

    I’ve made this a couple of times and it was outstanding!! I’ve had to give the recipe out a few times!!! My question… I’m making it to take to my daughters house! Do you think I could put it together the day before and cook it off at her house the next day!!
    Thank you!!
    Joni

    Reply

    • Beth Pierce

      Sorry about the delayed response. I have been trying to get my newly designed site up so I am way behind. I am not sure because I have never tried it. Did you try it? How did it work out?

      Reply

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