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!
Summer is in full force here, 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, 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 grown throughout the United States during the warm summer months. While you may think of zucchini as a vegetable, it is 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 an excellent zucchini 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 the Parmesan then add the 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!
More zucchini recipes you will love!
Zucchini and Yellow Squash Au Gratin
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.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4
- Category: Side dish
- Method: Stovetop and Baking
- Cuisine: American
- 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 grated parmesan
- 1 cup shredded smoked gouda
- Preheat oven to 450 degrees.
- Melt butter in an oven-proof skillet over medium heat. Add onion and cook until the edges start to brown, approximately 5 minutes. Add garlic and cook for an 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.
- Sprinkle with smoked gouda and bake in the oven for 15-20 minutes or until cheese is golden brown.
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
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
I made this and it is delicious! In fact, it was so good I had to make it again the next day.
Thanks Shirley! I am glad that you liked it!
Very, very flavorful dish! I’m always looking for ways to get my girls to eat their veggies and this was a hit. It’s great as written and the only con, for me, is that the squash puts out a lot of moisture in the cooking process and makes the sauce a little watery and the veggies soggy. Next time I may sprinkle the slices of veg with a little salt and let them sit for about 20 minutes to draw out the moisture and then pat them dry prior to putting them in the gratin.i think they may hold up better that way. But even so, still very delicious!
Could this be made with the frozen ones
There is always extra moisture in frozen vegetables. I think I would stick with fresh.
Awesome recipe to use our garden veggies! I tweaked it to add bell pepper slivers since I have an abundance of those as well as squash & zucchini from the garden, and big dash of PD House seasoning. SO GOOD!! Thank you for sharing this recipe!
The pleasure is all mine. So glad that you liked it. I love the idea of adding some bell peppers.
What is PS seasoning
Love this recipe!
I made it and like it very much. I used half n half instead of heavy cream. I layered it in a casserole dish with sliced Munster since that is what I had. I would make it again! It reminded me of vegetable lasagna.
Thanks Dianne! I am glad that you liked it!
Can this be made in a casserole dish and frozen. During the summer I have a lot of yellow and zucchini squash so I am always looking for different ways to prepare it and freeze it.
Sorry this really needs to be made in a skillet where the cream can reduce.
Never made this so I’m going to give it try Thaks for the recipe
My pleasure! Enjoy!
Can this be made in a casserole dish? I don’t have an oven pan, currently … 🙁 Thx! 🙂
Yes it sure can! Enjoy!!
This recipe is fabulous! It was a great side dish for Easter Sunday dinner. Definitely going into normal rotation. This is also a great recipe for the Keto diet.
Thanks! So glad that you liked it!
Can I substitute another cheese like maybe Mexican four cheese blend as don’t have smoked gouda and cant find it in our little town ?
How about cheddar?
Could it be made with smoked Gruyère cheese instead of Gouda?
Yes it can!
This is a fabulous recipe. I have made it 3 times in 2 weeks.. I absolutely love it. Thanks for sharing,Beth
The pleasure is all mine Maureen! So glad that you like it!
What would nice if it didn’t have all that protein in it I have grandson that has pku itch is a protein problem
Lorri, I would try using Brewers’s Nutritional Yeast and other seasonings and forego the cheese. I think it would still be very good.
Super Excited this is in the oven right now making it for Easter as a side dish to take two family house
Thanks Loretta! Enjoy!
I made this yesterday for dinner and I it was a hit. We love zucchini and yellow squash. The cheese combination, particularly the gouda, made it extra special. This one is a keeper. It’s a really nice variation to my usual sautéed squash. This for the recipe!!!
So glad that you enjoyed it Quincella! You are most welcome!
Recipe looks delicious, going to give it a try.
Thanks Dianne! Enjoy!!
Holy deliciousness! My zucchini was pretty big so I added extra cream and parm. Sliced the zucchini super thin. Baked to perfection. Will definitely make again. Thanks!
Thanks Lisa! So happy that you liked it!
There’s just two of us & I’d like to make this as a main dish rather than a side. Wonder how this would be with some cooked meat in it? Cooked & drained ground beef, ground turkey or sausage come to mind. What do you think?
Maybe some pieces of smoked sausage like Keilbasa or something similar!
I think ground beef would ruin the delicate flavor of the gratin.
What is PS seasoning
How would ground beef browned be bad
Or u could use ground Italian sausage brown
Either and drain them before adding
How about chicken, seen a lot of zucchini casseroles with chicken.
What size skillet?
I use a 10 inch skillet.
Can I use frozen zucchini and squash?
I really prefer fresh as it does not have the added moisture that is going to inhibit the thickening of the cream.
Kathy E Barkow
Can this be frozen? It’s so good, Would like to double recipe and freeze some for later..
No I would not freeze this recipe because of the heavy cream and zucchini has a ton of moisture in it.
Can I make for a larger crowd in a casserole?
I would make several batches in the skillet transferring them to a casserole dish. Then cover with the cheese and bake. I hope that makes sense.
can you use sharp cheddar?
You can use it to replace the gouda but not the parmesan as cheddar will not melt into cream like that.
I made this recipe, and omg !!!! It was by far the best. Thank you for share can’t wait tho add my own extra ingredients to it to make it my own. I really loved it.,
Thanks so much! So glad that you liked it!
Adding sausage to this sounds good to me.
Made this for a dinner party last night. Got rave reviews! Several requests for the recipe.
I swapped out Monterey Jack for the Gouda.
Can’t wait to make it again. Love anything with zucchini and squash.
Thanks Karen! So glad that you and your guests liked the recipe.
Looks great a little watery I added extra squash may do with breadcrumbs next time to absorb some of the moisture also used Gruyère
Can you use buttermilk instead of heavy cream?
No this needs heavy cream so it can thicken. Only heavy cream reduces like that.
This dish got rave reviews from the company at Thanksgiving dinner.
I have made this before and it was so delicious I decided it deserves a place at the Thanksgiving dinner tomorrow. Hoping I can make it in a casserole dish as opposed to an oven safe skillet. Thank you!
So glad that you like it! Happy Thanksgiving.
I have made this several times, I’ve substitute different cheese for the top. It is my absolute favorite recipe.
Thanks Tara! So glad that you like it!
I made this tonight but I added smoked sausage to it and it was REALLY GOOD! Even my 17 yr old son said, “I gotta admit, I wasn’t expecting much but this went way above those expectations.” Good enough for me!!
Thanks Mike! That is great. I love what your son had to say!
Would love to have the nutrition info on this please
The nutritional information is on the post.
Are the carbs and sugar from the onion? Looking for low carb recipes
Yes I imagine that they are. Although I think the carbs are often overstated. The software that is available to bloggers use for nutritional analysis is only so good.
My daughter and I love this recipe. She brought home the largest yellow squash I have ever seen. Just needed to get the zukkinni for it. Also used havarti cheese and swiss for flavor. The Best!!!
Thanks Katherine! So glad that you like it
Can you make this recipe with half & half instead of cream?
No unfortunately you need the heavy cream.
Winner! This was a tasty recipe Beth. And oh so easy! Didn’t have gouda in the fridge but I did have Havarti dill and that was delicious!
Can you premake this and leave it set and bake it off after 45 minutes
I don’t see why not. I would not leave it much longer than that because of dairy products being at room temperature.
Will sour cream work?
No sorry. That will not work.
I made this for the second time tonight. My fiance loved it so much the first time she forbid me from eating the leftovers so she could take them to work the next day. I’ve already shared this recipe with a few friends and my mother. I look forward to making it several more times! Thanks so much for a great recipe.
You are most welcome Matthew. So glad that you liked it and thanks for sharing it with family and friends.
What are yellow squash pls thks
Also known as Yellow Straightneck Squash
I finally made this tonight and my family loved it. I was lazy and used the slicer grater so my veggies were a lot thinner. I used Trader Joe’s green goddess Gouda cheese because it was the only Gouda I had on hand. This was absolutely delicious!!! Actually sweet and savory in every bite.
Thanks Amy! So glad that you liked it!
OMG I cannot believe how amazing this dish was. We could not stop eating it. I did make a couple changes – added 1lb of asparagus and 2 leftover ears of corn, 1 squash, 1 zucchini, 1 onion. Also, I didn’t have smoked Gouda but used a shredded pizza blend that I had on hand.
Sounds so good! Will definitely make this. If can’t find smoked Gouda can use What to replace it? Thanks for all your great recipes! Your awesome!
Thanks Janet! That is so sweet of you. I appreciate your kind words! Smoked cheddar, gruyere, or smoked Colby,
Excellent dish: My husband said I could make this anytime. I did transfer it to a baking dish as I wasn’t about to put my pan in a 450 degree oven. Didn’t have garlic cloves so used garlic powder. and was fine. The smoked gouda really makes this dish so I wouldn’t substitute. Will be making this again soon♥️
Thanks Sherri! So glad that you and your husband liked it!
I shared this on Facebook and all 3 of my adult kids saw it.. and well, all of them are coming to Mommas house for supper this weekend! Lol! It looks amazing but I think I’m gonna put some fresh mushrooms in it too because it just seems like it would be a perfect fit…Man my stomach is GROWLING right now!!! Lol!! 😂🤤🤤🤤
Thanks Tara! Enjoy!!
Can you use smoked gruyere instead of gouda cheese?
Yes you sure can!
Thanks for sharing! Does it keep long?
This looks so good! What a great way to use up a bunch of zucchini at once!
Excellent summer recipe, full of flavor!
Thanks Joan! So glad that you liked it!
Made this tonight and it was delicious! Am making again tomorrow to take to a dinner. Only thing I question is the nutrition, I come up with 3 g carbs, 8 g protein and 27 g fat using Carb Manager. How did you come up with so many carbs and where is the sugar coming from?
The nutritional information is simply a guideline. The software that is available to bloggers is only so good.
I understand, good to know its really keto friendly. Anyway everyone loved it at the dinner!
This was so easy and so delicious! Other recipes called for mayonnaise, which I don’t find appealing. This was prepped in a flash and my husband and I both loved it. Thank you!
Thanks Mary! So glad that you liked it!
I made this today and it was soooo good! I added fresh corn to increase vegetables. Love it. I’ll make it again soon. Thanks for the recipe!
My pleasure! So glad that you liked it!
I have never left a review before, but this was great. Recipe done as written and it was so good. Thank you for giving this to us!
You are most welcome Trista! So glad that you liked it!
Why is it cooked at such a high temperature ?
So the cheese melts and browns but the zucchini does not get too mushy.
I loved this recipe, I just made it! I changed a couple things. I can’t have dairy so I used coconut milk and a T. Of rice flour for thickening, but it really thickens quite well when you put the parmesan in. I also didn’t cook it for 5 minutes on the stove, only a couple minutes. So when it was finished it still was a little bit firm. That’s a good thing because I don’t like my veggies mushy. I’m not a giant fan of summer squash or zucchini but I really did love this recipe!
Thanks Joanne! So glad that you liked it!
Can this be frozen ? Looking to make ahead meals for a new mom.
No I would not freeze this. Sorry!
Beth in FL
Yum! I loved this recipe. The smoked gouda gave the dish not just rich flavor, but a slight “earthiness” so that I was reminded of my mother’s scalloped potatoes. So, if anyone going low carb is missing scalloped potatoes or au gratin potatoes, give this dish a try. I used a Vidalia onion. I was worried because the sauce was so thick at first but, after adding the squash, the moisture from the squash made the sauce “just right.” (Thank you, Beth, for creating a recipe that didn’t make us salt and squeeze the zucchini first!) My skillet could withstand oven temps no higher than 400 degrees, but the dish was still ready in 15 minutes.
Thanks Beth! So glad that you like it. I love cooking with zucchini. It is so delicious!
Could this be made and then frozen?
No unfortunately I would not advise that.
This recipe sounds delicious, but did you actually use just 1 zucchini & 1 yellow squash? What size were they??? Some yellow squash are pretty small.
True! Mine were a little on the larger side.
It turned out great! I added extra heavy cream because I wanted it to have more sauce. I also seasoned it with salt and pepper. This will definitely be a repeat for us!
Thanks Tabitha! So glad that you liked it!
I have severe dairy intolerance so I was a littled scared to try this out with substitutions, but it turned out great! I subbed the cream with 2 cups coconut milk and 2 Tbsp arrowroot starch (my squash was big so I had to double these ingredients). I also subbed the cheese with vegan parmesan (doubled to 1/2 cup), shredded vegan cheddar, and a heavy dash of smoked paprika. I made sure to caramelize the onions with a little salt and after baking, topped it with bacon bits. Yum! So good! It smelled incredibly garlicy but it did not taste very strong at all – it was mild, smoky, creamy, and delicious!
That is great Leah. So glad that you were able to adapt it to your needs. Thanks for the tips!!
I would like to make this ahead before work to cook real quick when i get home.
I was thinking stop before adding cheese at the end . Then add cheese when i get home and bake. Do you think that would work or would it be mushy with the zucchini sitting all day?
Sorry about the delay. I think that sitting all day might make it too mushy but then again I have not tried to do that.
OMG! Made this tonight to accompany pork chops and it was awesome! We are a senior family of 2 and ate all but a couple spoonfuls….AWESOME! Thank you for this recipe. 💕
Thanks Cassie! So glad that you liked it! It is a delicious and easy dish.
This appears to be a very low carb receipe. How does 11 gms of carbs come into play? The onion really is the only thing that has carbs.
The software that bloggers use for nutritional information is only so good. It is only an approximation.
Made this today! Loved it. I didn’t have the Gouda cheese so I used some sharp cheddar and some Swiss cheese. We are iced in for the 4th day now in a state that isn’t prepared for snow and ice! (Louisiana). It is just my mom (88 yrs old) and me so I have plenty of time to make recipes I’ve been wanting to try. Thank goodness I loaded up the fridge with extra food so we have been eating very well.
Thanks Caonnie! So glad that you and your mom enjoyed it and that you are safe. This is one crazy winter.
Hi! This dish looks great and cant wait to make it tonight!! However, I dont have cream, can I use coconut cream instead?
No I do not think that is going to work. Sorry about the delay I was at the store!!
I have found that coconut milk and 1 Tablespoon of starch makes a great substitute.
OMG – this was sooo good! I made it for Thanksgiving dinner last night and it was the star of the show! I didn’t have any heavy cream on hand so I used 1/2 cup of milk with 1 tablespoon of corn starch. I also didn’t have smoked gouda but used a five cheese Italian blend and some provolone. It was awesome!! Will definitely be making again. Thank you for sharing the recipe, Beth!
You are most welcome Eileen! So glad that you and your guests liked it. I hope you had a marvelous Thanksgiving!!
You as well. Happy holidays and stay safe. Thanks again for sharing the recipe. I’m making it again tonight.
Oh my gosh this is amazing, we’ve had a bounty of squash this year and I needed something new. My husband is a Alfredo nut so this was just up his alley. I will be making this again. Very indulgent tasting.
Thanks so much Bobbie! You made my evening! So glad that you and your hubby loved it!
I had no zucchini, but used yellow squash. Dee-lish! Like another commentor, the onions did take the longest. I, too, had no gouda, so combined sharp white, sharp and medium yellow cheddar. Still so good, but will make again with the gouda. I was done the dishes before the dish was done! Thank you for this recipe!
You are most welcome Angela! So glad that you like it.
Restaurant quality dish. Turned out just as pictured. Big hit! Will be making this again!
Thanks Laurie! So glad that you liked it!
Do I have to share this with my family? I really want to hog this all to myself! So good. So very, very good!!
This is amazing! I’ve been trying all sorts of recipes for my garden veggies and this one is a winner!
My stomach started growling as I was scrolling this post so it’s safe to say I’ll be making this ASAP!
I didn’t have heavy cream or Gouda, so I used plain yogurt and sharp shredded cheese instead. Came out great! Will be making this again.
Thanks for the tip Judy! So glad that you made it work!
My family inhaled this zucchini and squash casserole, giving it rave reviews! Even I, who never eats any summer squash, have to admit it was very tasty. If one follows the recipe exactly, the squash does not end up mushy, but retains its’ form and texture and comes out fork tender and intact. This recipe is a keeper….not the healthiest squash casserole, but definitely the most delicious! And makes a very pretty presentation. Thank you for sharing.
The pleasure is all mine Carole! So glad that you liked it. I do love this easy dish!
This was an awesome side for dinner, we paired it with a beef roast we had and it was so creamy and delicious. My grandmother grows her own zucchini so I am always looking for new ways to use it and this recipe was perfect. Thank you.
Perfect way to enjoy zucchini! My whole family loves this au gratin!
Had some extra squash from the garden and made this! So so good!!! We love it.
Made this last night, we really liked it. Like so many of the other comments I didn’t have any smoked gouda on hand so I used shredded cheddar. I am anxious to try it next time with the gouda cheese. Delicious!!
Thanks so much Susan. So glad that you liked it!!
I just made this today. OMG it was amazing. My grocery store does not have smoked Gouda so I used grated Parmesan and mozzarella cheese. I didn’t cook squash fully and it only took 15 minutes to cook in the oven. I absolutely loved it. Will definitely make this over and over. Thank you for this recipe.
That is awesome. So glad to hear that you liked it!
Don’t have a skillet that I can bake in. Can I not do the same thing and transfer to a baking dish before baking? Lease respond to my email with the answer and any adjustments.
Yes you most certainly can.
This was delicious!! Thank you! I grow a lot of squash, so new recipes are so needed?
Thanks Vicki! I am glad that you enjoyed this!!
Made it , loved it will be regular every summer with squash from the garden. Thanks !! Great recipe and easy
Thanks so much Kathy! So glad that you liked it!!
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!!
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?
Can I use frozen sliced squash I have in freezer?
Yes but I would pat dry and remove any moisture.
This is awesome! I can eat this everyday!
Everyone at my house loved it! So delicious!
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!
Love that bubbly cheese on top! Great way to use summer squash!
What a delicious dish! Squash & zucchini are some of my favorites! I could eat this daily!
I know for sure this would be a huge hit in my house!
What a fantastic side dish!
The perfect dish for the Sunday dinner! Looks so creamy and delicious!
I will be having an abundance of squash and zucchini very soon! This is the perfect way to use both of them up.
I am sure my family will love this! Looks SO good!
This is one of my favorite summer side dishes! Can’t wait to make it this weekend!
What a great dish for summer! So creamy and delicious!
Can I use 2% milk instead of cream? Do not have it on hand and want to make it tonight.
Sorry Debbie but for this one you really need cream.
I have tried using can evaporated milk when out of cream and I had no problem for the same amount
Required. I am 72 years old and an experienced cook.
Thanks for the tip Lynne!
Going to try this tonight with baked chicken and arugula salad, can’t wait. Thanks for the recipe
Awesome! Thank you!!
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
Thanks so much Diane. Caramelized onions and jalapenos sound delicious!!
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.
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.
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;-)
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.
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!!!!!???
You are most welcome Roxanne. I am hoping Linda responds. I will try to check back a bit later and see if she did.
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.
Awesome! Glad it turned out and that you like it!
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.
Sorry but I would hold off till grocery day.
I am so excited to make this tonight only I am adding fresh mushrooms, and tomatoes/bacon bits on top. Thank you for sharing.
Sounds delicious! You are most welcome. I am going to try bacon bits on it the next time I cook it! Yummy!!
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.
Yes I think it might affect it although I have not tried that. If you try that please let use know how it turned out!
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).
Thanks so much Carolyn. Your kind actions and words mean so much to me! So glad that you liked it!
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!
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!!
This sounds absolutely amazing! The only way I can get my kids to eat Zucchini or Yellow Squash is to cover it in cheese. I love addition of smoked gouda. That just sends it over the top! Yum!
Thanks so much. I love this dish! Glad that kids like it too!!
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!
Sorry spell check. Meant to say And it’s keto friendly
You are most welcome!!
Hi. If you have minced garlic in a jar, how much would you use? Thanks.
If garlic is minced in jar how can you use the same amount
Yes you can.
I think Patricia means that it is difficult to measure garlic in cloves when it is already minced, and an amount in tablespoons/etc would be more straightforward for that. I used 1 and a half tablespoons of minced garlic from the jar and it worked fine!
Most jars will have the measurement equivalents…1 heaping teaspoon=1 large garlic clove.
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.
You are most welcome. I will have to check around for the zucchini nacho recipe. It sounds delicious. Thanks for the heads up!!
Hard to find Gouda cheese here so I used parmesan and asiago. Great recipe.
Great choice of substitutions. So glad that you enjoyed it. Thank you!
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!
You are so very welcome. I am so glad that you liked it. Thanks for taking the time to leave such a nice complement!
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!
THis sounds great. Fixing it tonight
Thanks so much!!
This was the best casserole I have ever made!! New staple at all our holiday get togethers!
Oh thank you so much! Long day! I needed this sweet comment this afternoon.
It was soooo delicious! I had to triple the recipe. But everything was easy to assemble and tasted divine! So happy I found this recipe! Will be making it again- especially since my garden is producing the squash! Thanks for sharing your recipe with us!!!
So glad that you liked it LaVonda! It is even more delicious with garden fresh squash.
Made this & brought to a cookout, everyone loved it. I didn’t have Gouda, so used a 3 cheese blend with cheddar. Can’t wait to make it w/smoked Gouda, it’s my favorite! It came out very watery but was still very delicious, next time I will either sweat them or try in a cast iron skillet (water seems to evaporate better in a hot cast iron). Thank you so much for this delicious recipe!! Can’t give it enough stars!⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️
Thanks Lisa! So happy to hear that everyone loved it!
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!
Sounds delicious. Home grown tomatoes are the best!!
Yes, that sounds so good! ? on top and I have fresh from the stands, someone garden! Yummy and Thank you for the idea. ???
You are most welcome.
well, this is delicious! thanks for the recipe!
You are most welcome! 🙂
I had the leftovers for breakfast! 🙂
Sounds like a great breakfast! LOL 🙂
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!
You are most welcome. Let us know how the cheddar and Monterey Jack cheese turns out!!!
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.
Great ideas. Thanks for sharing! 🙂 Love for people to post back again~
Do you have the nutrition info for this?
I am sorry Carrie I have not added nutritional information yet. Maybe I can get that taken care of soon.
Where are the carbs coming from??
Onions and zucchini
Have made squash augratin and it’s so savory and flavorful the smoked Gouda is so good in this casserole making again today
Thanks so much Suzy! So glad that you like it!
No onions listed in the veggies…
I just looked. Second ingredient listed – 1/2 onion thinly sliced.
you never mention in directions when to add garlic??
Thanks for the heads up! I appreciate it! It has been corrected! Happy cooking!
Just after sautéing onions.
It says to cook onions for 5min. Then add garlic and cook another one min.
Second line in step 2..