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
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Kathleen
Could this be made and then frozen?
Beth Pierce
No unfortunately I would not advise that.
Gerry
This recipe sounds delicious, but did you actually use just 1 zucchini & 1 yellow squash? What size were they??? Some yellow squash are pretty small.
Beth Pierce
True! Mine were a little on the larger side.
Tabitha
It turned out great! I added extra heavy cream because I wanted it to have more sauce. I also seasoned it with salt and pepper. This will definitely be a repeat for us!
Beth Pierce
Thanks Tabitha! So glad that you liked it!
Leah
I have severe dairy intolerance so I was a littled scared to try this out with substitutions, but it turned out great! I subbed the cream with 2 cups coconut milk and 2 Tbsp arrowroot starch (my squash was big so I had to double these ingredients). I also subbed the cheese with vegan parmesan (doubled to 1/2 cup), shredded vegan cheddar, and a heavy dash of smoked paprika. I made sure to caramelize the onions with a little salt and after baking, topped it with bacon bits. Yum! So good! It smelled incredibly garlicy but it did not taste very strong at all – it was mild, smoky, creamy, and delicious!
Beth Pierce
That is great Leah. So glad that you were able to adapt it to your needs. Thanks for the tips!!
Marci
I would like to make this ahead before work to cook real quick when i get home.
I was thinking stop before adding cheese at the end . Then add cheese when i get home and bake. Do you think that would work or would it be mushy with the zucchini sitting all day?
Thank you
Beth Pierce
Sorry about the delay. I think that sitting all day might make it too mushy but then again I have not tried to do that.
Cassie
OMG! Made this tonight to accompany pork chops and it was awesome! We are a senior family of 2 and ate all but a couple spoonfuls….AWESOME! Thank you for this recipe. 💕
Beth Pierce
Thanks Cassie! So glad that you liked it! It is a delicious and easy dish.
Karen Marshall
This appears to be a very low carb receipe. How does 11 gms of carbs come into play? The onion really is the only thing that has carbs.
Beth Pierce
The software that bloggers use for nutritional information is only so good. It is only an approximation.
Connie D
Made this today! Loved it. I didn’t have the Gouda cheese so I used some sharp cheddar and some Swiss cheese. We are iced in for the 4th day now in a state that isn’t prepared for snow and ice! (Louisiana). It is just my mom (88 yrs old) and me so I have plenty of time to make recipes I’ve been wanting to try. Thank goodness I loaded up the fridge with extra food so we have been eating very well.
Beth Pierce
Thanks Caonnie! So glad that you and your mom enjoyed it and that you are safe. This is one crazy winter.
Ten
Hi! This dish looks great and cant wait to make it tonight!! However, I dont have cream, can I use coconut cream instead?
Beth Pierce
No I do not think that is going to work. Sorry about the delay I was at the store!!
Leah
I have found that coconut milk and 1 Tablespoon of starch makes a great substitute.
Eileen
OMG – this was sooo good! I made it for Thanksgiving dinner last night and it was the star of the show! I didn’t have any heavy cream on hand so I used 1/2 cup of milk with 1 tablespoon of corn starch. I also didn’t have smoked gouda but used a five cheese Italian blend and some provolone. It was awesome!! Will definitely be making again. Thank you for sharing the recipe, Beth!
Beth Pierce
You are most welcome Eileen! So glad that you and your guests liked it. I hope you had a marvelous Thanksgiving!!
Eileen
You as well. Happy holidays and stay safe. Thanks again for sharing the recipe. I’m making it again tonight.
Bobbie
Oh my gosh this is amazing, we’ve had a bounty of squash this year and I needed something new. My husband is a Alfredo nut so this was just up his alley. I will be making this again. Very indulgent tasting.
Beth Pierce
Thanks so much Bobbie! You made my evening! So glad that you and your hubby loved it!
Angela Anderson
I had no zucchini, but used yellow squash. Dee-lish! Like another commentor, the onions did take the longest. I, too, had no gouda, so combined sharp white, sharp and medium yellow cheddar. Still so good, but will make again with the gouda. I was done the dishes before the dish was done! Thank you for this recipe!
Beth Pierce
You are most welcome Angela! So glad that you like it.
Laurie
Restaurant quality dish. Turned out just as pictured. Big hit! Will be making this again!
Beth Pierce
Thanks Laurie! So glad that you liked it!
Betsy
Do I have to share this with my family? I really want to hog this all to myself! So good. So very, very good!!
Rachael Yerkes
This is amazing! I’ve been trying all sorts of recipes for my garden veggies and this one is a winner!
Jen
My stomach started growling as I was scrolling this post so it’s safe to say I’ll be making this ASAP!