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
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
Quincella Mitchell
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!
Beth Pierce
My pleasure! So glad that you liked it!
Trista
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!
Beth Pierce
You are most welcome Trista! So glad that you liked it!
Janice Patton
Why is it cooked at such a high temperature ?
Beth Pierce
So the cheese melts and browns but the zucchini does not get too mushy.
Joanne
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!
Beth Pierce
Thanks Joanne! So glad that you liked it!
Krista
Can this be frozen ? Looking to make ahead meals for a new mom.
Beth Pierce
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.
Beth Pierce
Thanks Beth! So glad that you like it. I love cooking with zucchini. It is so delicious!
Kathleen
Could this be made and then frozen?
Beth Pierce
No unfortunately I would not advise that.
Gerry
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.
Beth Pierce
True! Mine were a little on the larger side.
Tabitha
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!
Beth Pierce
Thanks Tabitha! So glad that you liked it!
Leah
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!
Beth Pierce
That is great Leah. So glad that you were able to adapt it to your needs. Thanks for the tips!!