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
Scale
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.
