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
Kristyn
What a delicious dish! Squash & zucchini are some of my favorites! I could eat this daily!
Erin
I know for sure this would be a huge hit in my house!
Jade
What a fantastic side dish!
Catalina
The perfect dish for the Sunday dinner! Looks so creamy and delicious!
Jacquelyn Hastert
I will be having an abundance of squash and zucchini very soon! This is the perfect way to use both of them up.
Sandra
I am sure my family will love this! Looks SO good!
Dorothy
This is one of my favorite summer side dishes! Can’t wait to make it this weekend!
Demeter
What a great dish for summer! So creamy and delicious!
Debbie Moore
Can I use 2% milk instead of cream? Do not have it on hand and want to make it tonight.
Beth Pierce
Sorry Debbie but for this one you really need cream.
Lynne Pucket
I have tried using can evaporated milk when out of cream and I had no problem for the same amount
Required. I am 72 years old and an experienced cook.
Beth Pierce
Thanks for the tip Lynne!
Michelle
Going to try this tonight with baked chicken and arugula salad, can’t wait. Thanks for the recipe
Beth Pierce
Awesome! Thank you!!
Diane
I made this tonight, I only had yellow squash, but it is delicious. I saw an earlier comment, about caramelizing, the onions. I am going to try that, and I also used some fresh jalapeños, for a little kick. It was really good
Beth Pierce
Thanks so much Diane. Caramelized onions and jalapenos sound delicious!!
Robin
I made this for dinner tonight and the flavor is really good. I don’t think the ingredients are enough for two squash. I had to double the cream and parm and it still didn’t cover the squash. And I cooked them according to the time and the squash was still hard. I would probably boil the squash first and triple or quadruple the cream mixture or cut down on the amount of squash the recipe calls for. I will def be making it again but with my own measurements. Thanks.
Beth Pierce
Hey Robin thanks for the heads up. I am going to make some notes on that recipe this morning as there is a vast difference in the size of zucchini and the ones I used were small. My neighbor bought me some yesterday that were twice that size.
Sharon
Hi and thank you, Beth. I’m just starting out, and heading to the supermarket after doing some research.
I’m working on potion control and live on my own.
Would you say this recipe provides 2 portions assuming a palm-sized protein and maybe salad paired with it?
Thanks, Sharon (novice;-)
Beth Pierce
Yes I would say that. Please use small zucchini and squash. Some of the summer garden zucchini can grow really big and I need to make some notes on the recipe for these adjustments.
Roxanne
Linda mentions a mixture of Sour Cream and a three-cheese-blend, but what proportions would be appropriate? Hope not a dumb question, ha ha!!? Sounds like a fantastic, easy, not time-consuming recipe, Beth Pierce; I typically write most of my own recipes; thanks mucho for sharing this beauty!!!!!???
Beth Pierce
You are most welcome Roxanne. I am hoping Linda responds. I will try to check back a bit later and see if she did.
Linda
Made this today with a couple of changes. Didn’t have cream or gouda cheese. Used sour cream and a three cheese blend, turned out delicious.
Beth Pierce
Awesome! Glad it turned out and that you like it!
Debbie
Want to make this tonight,but don’t have heavy cream right now,have regular milk and canned cream, would one work you think? Or just hold off til grocery day..thank you.
Beth Pierce
Sorry but I would hold off till grocery day.