If you are looking to treat yourself and your loved ones to a warm, comforting side dish that bursts with fresh flavor and a creamy, cheesy goodness, this Zucchini and Yellow Squash Au Gratin Recipe is an absolute winner. Combining tender slices of zucchini and yellow squash with a luscious cheese sauce and a golden breadcrumb topping, this recipe transforms simple summer vegetables into a dazzling dish that feels like a hug on a plate. It’s easy to prepare, beautifully colorful, and impossible not to love — a perfect way to savor the season’s best produce.
Ingredients You’ll Need
Gathering just a handful of everyday ingredients, this dish relies on simple, fresh components that come together to create a symphony of flavor and texture. Each ingredient has a special role, whether it’s the creaminess of the heavy cream, the sharp tang of cheddar, or the crisp golden finish from the breadcrumbs and butter.
- 2 medium zucchinis, sliced: Provides a tender, subtly sweet base with lovely green color.
- 2 medium yellow squash, sliced: Adds vibrant yellow contrast and a delicate flavor.
- 1 cup heavy cream: Creates the rich, silky sauce that binds everything together.
- 1 cup shredded sharp cheddar cheese: Brings bold, tangy depth and melts beautifully.
- 1/2 cup grated Parmesan cheese: Adds a salty, nutty richness to the sauce.
- 2 tablespoons butter: For greasing the dish and enriching the topping with a golden crisp.
- 1/2 teaspoon garlic powder: Gives a gentle warmth without overpowering.
- 1/2 teaspoon onion powder: Adds subtle savory notes.
- Salt and pepper to taste: Enhances and balances all the flavors.
- 1/2 cup breadcrumbs (optional, for topping): Provides a crunchy, toasted crust that’s irresistible.
- 1 tablespoon fresh thyme or parsley, chopped (optional, for garnish): Finishes the dish with a fresh, herbal brightness.
How to Make Zucchini and Yellow Squash Au Gratin Recipe
Step 1: Prepare Your Baking Dish and Veggies
Start by heating your oven to 375°F (190°C). Butter up a 9×9-inch baking dish so nothing sticks and your au gratin gets that delightful golden finish. Lay your zucchini and yellow squash slices in an even layer in the dish — this ensures every bite is packed with tender, roasted veggie goodness.
Step 2: Make the Creamy Cheese Sauce
Gently warm the heavy cream in a saucepan over medium heat until it’s just heated through. Add the sharp cheddar, Parmesan, garlic powder, onion powder, salt, and pepper. Stir continuously until all the cheese melts perfectly into a smooth, velvety sauce that smells incredibly inviting.
Step 3: Combine and Top
Pour that luscious cheese sauce evenly over the arranged zucchini and squash, making sure each slice gets coated with all the cheesy goodness. If you’re going for the crunchy topping, sprinkle those breadcrumbs over the top and dot small bits of butter across the surface — these little touches will give you a golden, crispy crust that’s pure magic.
Step 4: Bake to Perfection
Slide the dish into your preheated oven and bake for 25 to 30 minutes. During this time, the squash will soften beautifully, and the top will turn a gorgeous golden brown with bubbly, melty cheese — just the right invitation for you to dive in as soon as it’s ready.
Step 5: Rest and Garnish
Let your au gratin cool for about 5 minutes after taking it out of the oven. This resting time lets everything settle and makes it easier to serve. Finish with a sprinkling of fresh thyme or parsley for that perfect pop of color and herbaceous flavor.
How to Serve Zucchini and Yellow Squash Au Gratin Recipe
Garnishes
The fresh herbs like thyme or parsley not only brighten the dish visually but add a lovely aromatic lift that balances the richness. You can also add a few extra shreds of sharp cheddar or a light dusting of Parmesan for an extra touch of indulgence.
Side Dishes
This Zucchini and Yellow Squash Au Gratin Recipe pairs wonderfully with roasted or grilled meats like chicken, pork, or steak. It also complements a simple green salad or crusty bread beautifully, making it a versatile crowd-pleaser for both casual dinners and holiday spreads.
Creative Ways to Present
For a stunning presentation, try serving individual portions in small ramekins — it makes for a charming, restaurant-style touch. You can also layer the sliced vegetables vertically to create a visually appealing striped pattern that shows off the vibrant colors underneath the cheesy topping.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers covered in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it rests, making the next day’s bites just as delicious.
Freezing
You can freeze this dish by wrapping it tightly in foil or placing it in a freezer-safe container for up to 2 months. Just be aware that the texture of the squash may soften further after thawing, but the flavor will remain outstanding.
Reheating
Reheat leftovers in the oven at 350°F (175°C) covered with foil to keep moisture in, for about 15-20 minutes until warmed through. This method helps maintain that wonderful creamy texture without drying out the dish.
FAQs
Can I use other types of squash in this recipe?
Absolutely! While zucchini and yellow squash are classic choices here, feel free to experiment with other firm summer squashes. Just make sure to slice them evenly for consistent cooking.
Is there a way to make this recipe lighter?
To lighten things up, you can substitute half-and-half or whole milk for the heavy cream. Be mindful that the sauce won’t be quite as rich or thick but will still be tasty and satisfying.
Can I prepare this dish vegan?
Yes, with some adjustments! Use plant-based cream alternatives, vegan cheese, and dairy-free butter substitutes. Be sure to pick cheeses that melt well for that authentic au gratin texture.
What’s the best way to slice the vegetables?
Try to slice your zucchini and yellow squash about 1/4 inch thick to ensure they cook evenly and maintain a nice structure without becoming mushy.
How important is the breadcrumb topping?
The breadcrumbs add delightful crunch that contrasts beautifully with the creamy interior, but you can skip them if you prefer a softer top. For extra flavor, try mixing the breadcrumbs with a little grated Parmesan before sprinkling them over.
Final Thoughts
Cooking this Zucchini and Yellow Squash Au Gratin Recipe is like bringing a little bit of sunshine to your table. It’s charmingly simple yet so satisfyingly rich and flavorful that it quickly becomes a family favorite. Whether you’re cooking for a weeknight dinner or a special occasion, this dish brings warmth and comfort in every cheesy, creamy bite. Go ahead and give it a try — I promise it will brighten your mealtime and maybe even become a new go-to recipe in your kitchen.
Print
Zucchini and Yellow Squash Au Gratin Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and cheesy Zucchini and Yellow Squash Au Gratin baked to golden perfection, featuring tender summer squash slices smothered in a rich cheddar-Parmesan sauce with a crispy breadcrumb topping.
Ingredients
Vegetables
- 2 medium zucchinis, sliced
- 2 medium yellow squash, sliced
Dairy & Cheese
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Additional small pieces of butter for dotting on top
Seasonings
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Toppings & Garnish
- 1/2 cup breadcrumbs (optional, for topping)
- 1 tablespoon fresh thyme or parsley, chopped (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking the dish evenly.
- Prepare the Baking Dish: Grease a 9×9-inch baking dish with butter or cooking spray to prevent sticking. Arrange the sliced zucchinis and yellow squash in an even layer at the bottom of the dish for uniform cooking.
- Make the Cheese Sauce: In a saucepan over medium heat, warm the heavy cream. Stir in shredded sharp cheddar cheese, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper. Continue stirring until the cheese melts completely and the sauce becomes smooth and creamy.
- Assemble the Dish: Pour the warm cheesy sauce evenly over the arranged zucchini and squash slices, making sure all are coated with the rich sauce for maximum flavor.
- Add Topping: Sprinkle breadcrumbs evenly over the top for a crunchy crust if desired. Dot the surface with small pieces of butter to help create a golden baked finish.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes. Bake until the squash is tender when pierced with a fork and the top turns golden brown and bubbly, indicating the au gratin is perfectly cooked.
- Rest and Garnish: Remove from the oven and let the dish cool for 5 minutes to set. Garnish with freshly chopped thyme or parsley for a fresh herbal note and serve warm.
Notes
- If you prefer a gluten-free option, replace breadcrumbs with gluten-free breadcrumbs or omit entirely.
- For a lighter variation, you can substitute half-and-half for heavy cream, though it may slightly reduce the richness.
- The breadcrumb topping adds a delightful crunch but can be skipped for a softer au gratin.
- Fresh herbs like thyme or parsley enhance the flavor and add a pop of color but are optional.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven to maintain crispiness.
