Description
Zucchini and Yellow Squash Au Gratin is a creamy, cheesy baked dish that transforms fresh summer squash into a comforting side or vegetarian main. Tender zucchini and yellow squash are tossed in a velvety cheese sauce and baked until golden and bubbly!
Ingredients
Scale
- 2 medium zucchini, sliced into rounds
- 2 medium yellow squash, sliced into rounds
- 2 tbsp butter
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1/2 cup breadcrumbs (optional, for topping)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish.
- In a large skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
- Sprinkle flour into the skillet, stirring constantly to form a roux. Cook for 1-2 minutes.
- Gradually whisk in milk until smooth and thickened, about 3-5 minutes.
- Remove from heat. Stir in shredded cheddar and Parmesan until melted and combined. Season with salt and pepper.
- Add sliced zucchini and yellow squash to the sauce; toss gently to coat.
- Transfer mixture to the prepared baking dish, spreading evenly.
- Optional: Sprinkle breadcrumbs evenly over the top.
- Cover with foil and bake for 25-30 minutes, until squash is tender.
- Remove foil and bake an additional 10 minutes, until the top is golden and bubbly.
- Let rest for a few minutes before serving. Garnish with fresh parsley.
Notes
- Add thinly sliced carrots, bell peppers, or mushrooms for extra color and flavor.
- Use Gruyère or mozzarella instead of cheddar for a different cheesy twist.
- For a lighter version, use low-fat milk and reduced-fat cheese.
- Prep Time: 30 mins
- Cook Time: 40 mins
- Category: Side Dish / Vegetarian
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 380 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 45 mg
Keywords: zucchini au gratin, squash casserole, cheesy bake, summer squash recipe, vegetarian gratin