Introduction
Looking for a flavorful, veggie-packed side that’s both elegant and easy to make? This Zucchini Gratin with Yellow Squash is the perfect dish—creamy, cheesy, and loaded with fresh summer flavors. Whether you’re serving it at a dinner party or as a cozy family side, this gratin is a guaranteed crowd-pleaser.
Combining tender zucchini, sweet yellow squash, and a rich, golden cheese crust, this dish is a fantastic way to enjoy seasonal produce. Plus, it’s simple to prepare and can be customized with your favorite herbs and cheeses. Let’s dive into why you’ll love it, how to make it perfectly, and answers to common questions.
Why You’ll Love This Zucchini Gratin with Yellow Squash
This dish is a must-try for several reasons:
- Easy & quick – Ready in under an hour with minimal prep.
- Healthy & veggie-loaded – Packed with nutritious summer squash.
- Crowd-pleasing – The creamy, cheesy topping makes it irresistible.
- Versatile – Works as a side or a light main dish.
Additionally, the combination of zucchini and yellow squash creates a beautiful color contrast, making this gratin as visually appealing as it is delicious.
How to Make the Best Zucchini Gratin with Yellow Squash
Follow this simple step-by-step guide for a perfectly creamy and golden gratin.
Step 1: Gather Your Ingredients
You’ll need:
- Vegetables: Zucchini, yellow squash, onion, and garlic
- Dairy: Heavy cream, Gruyère (or Parmesan), and butter
- Seasonings: Thyme, salt, pepper, and a pinch of nutmeg
- Topping: Breadcrumbs for extra crunch
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
Step 2: Prepare the Vegetables
- Slice the squash thinly (about ¼-inch thick) for even cooking.
- Sauté the onions and garlic in butter until soft and fragrant.
- Layer the squash in the baking dish, alternating zucchini and yellow squash for a pretty presentation.
Step 3: Assemble & Bake
- Pour the cream mixture (cream, garlic, thyme, nutmeg, salt, and pepper) over the squash.
- Top with cheese and breadcrumbs for a crispy, golden finish.
- Bake for 30–35 minutes until bubbly and browned on top.
Let it rest for 5–10 minutes before serving to allow the sauce to thicken.
Tips for Making the Perfect Zucchini Gratin
Want to take this dish to the next level? Try these pro tips:
- Use a mandoline for perfectly even slices.
- Swap Gruyère for Parmesan if you prefer a sharper flavor.
- Add a sprinkle of fresh herbs (like basil or parsley) before serving.
- Make it gluten-free by using almond flour instead of breadcrumbs.
On the other hand, avoid overcooking the squash—it should be tender but still hold its shape.
Common Mistakes to Avoid When Making Zucchini Gratin
Even simple gratins can go wrong. Watch out for these pitfalls:
- Skipping the salt-draining step – Zucchini holds a lot of water; salting it first prevents a soggy gratin.
- Using too much cream – Just enough to coat the squash is ideal.
- Overbaking – The gratin should be golden, not dried out.
By avoiding these mistakes, you’ll ensure a perfectly creamy, flavorful dish every time.
FAQs About Zucchini Gratin with Yellow Squash
Q: Can I make this ahead of time?
A: Yes! Assemble (without baking), refrigerate for up to 24 hours, then bake when ready.
Q: Can I freeze leftovers?
A: While possible, the texture may soften. Reheat in the oven for best results.
Q: What can I substitute for heavy cream?
A: Half-and-half or a dairy-free alternative like coconut milk works, but the sauce will be thinner.
Q: Can I add other vegetables?
A: Absolutely! Try adding tomatoes, eggplant, or mushrooms for extra flavor.
Conclusion
This Zucchini Gratin with Yellow Squash is a delicious, creamy, and elegant way to enjoy summer’s bounty. Whether served as a side or a light main, it’s sure to impress.
Print
Creamy Zucchini Gratin with Yellow Squash: A Delicious Summer Side Dish
- Total Time: 40 mins
Description
Delight in the flavors of this Zucchini Gratin with Yellow Squash. This creamy, cheesy gratin is a perfect side dish that showcases the best of summer squash and zucchini, making it a great addition to any meal.
Ingredients
2 medium zucchinis, thinly sliced
2 medium yellow squashes, thinly sliced
1 small onion, thinly sliced
2 cloves garlic, minced
1 cup heavy cream
1 cup shredded Gruyère cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon nutmeg
Salt and pepper to taste
2 tablespoons olive oil
1/4 cup breadcrumbs
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the sliced onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute.
Arrange the zucchini and yellow squash slices in a large baking dish, alternating and layering them with the cooked onions and garlic.
In a small bowl, whisk together the heavy cream, nutmeg, salt, and pepper. Pour the mixture evenly over the layered vegetables.
Sprinkle the shredded Gruyère cheese and grated Parmesan cheese evenly over the top.
In a small bowl, mix the breadcrumbs with a bit of olive oil, then sprinkle them over the cheese layer.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the vegetables are tender.
Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.
Notes
This Zucchini Gratin with Yellow Squash is a creamy and cheesy side dish that pairs well with any main course. Its rich flavors and tender vegetables make it a delightful addition to your dinner table.
