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
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 grated parmesan
- 1 cup shredded smoked gouda
Instructions
- 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.
Video
Notes
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Karen Henry
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?
Beth Pierce
Maybe some pieces of smoked sausage like Keilbasa or something similar!
Susan
I think ground beef would ruin the delicate flavor of the gratin.
Betty
What is PS seasoning
Betty
How would ground beef browned be bad
Or u could use ground Italian sausage brown
Either and drain them before adding
Lisa
How about chicken, seen a lot of zucchini casseroles with chicken.
Debra Keifer
What size skillet?
Beth Pierce
I use a 10 inch skillet.
Fran
Can I use frozen zucchini and squash?
Beth Pierce
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..
Beth Pierce
No I would not freeze this recipe because of the heavy cream and zucchini has a ton of moisture in it.
Lisa Blackburn
Can I make for a larger crowd in a casserole?
Beth Pierce
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.
Randy
can you use sharp cheddar?
Beth Pierce
You can use it to replace the gouda but not the parmesan as cheddar will not melt into cream like that.
Shamitha
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.,
Beth Pierce
Thanks so much! So glad that you liked it!
Peggy
Adding sausage to this sounds good to me.
Karen
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.
Beth Pierce
Thanks Karen! So glad that you and your guests liked the recipe.
Ian
Looks great a little watery I added extra squash may do with breadcrumbs next time to absorb some of the moisture also used Gruyère
Carmen
Can you use buttermilk instead of heavy cream?
Beth Pierce
No this needs heavy cream so it can thicken. Only heavy cream reduces like that.
Stormie
This dish got rave reviews from the company at Thanksgiving dinner.
Liza Taylor
Recipe looks fantastic and I can’t wait to try it!!! I don’t do much cooking myself but for this I will be happy to try it!!! It looks easy and simple to make so I should have no problems with it!!! Looking forward to trying the recipe!!!
Beth Pierce
Thanks, Liza! Enjoy!