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
Erin
OMG I cannot believe how amazing this dish was. We could not stop eating it. I did make a couple changes – added 1lb of asparagus and 2 leftover ears of corn, 1 squash, 1 zucchini, 1 onion. Also, I didn’t have smoked Gouda but used a shredded pizza blend that I had on hand.
Janet Bartosch
Sounds so good! Will definitely make this. If can’t find smoked Gouda can use What to replace it? Thanks for all your great recipes! Your awesome!
Beth Pierce
Thanks Janet! That is so sweet of you. I appreciate your kind words! Smoked cheddar, gruyere, or smoked Colby,
Sherri Sterling
Excellent dish: My husband said I could make this anytime. I did transfer it to a baking dish as I wasn’t about to put my pan in a 450 degree oven. Didn’t have garlic cloves so used garlic powder. and was fine. The smoked gouda really makes this dish so I wouldn’t substitute. Will be making this again soon♥️
Beth Pierce
Thanks Sherri! So glad that you and your husband liked it!
Tara
I shared this on Facebook and all 3 of my adult kids saw it.. and well, all of them are coming to Mommas house for supper this weekend! Lol! It looks amazing but I think I’m gonna put some fresh mushrooms in it too because it just seems like it would be a perfect fit…Man my stomach is GROWLING right now!!! Lol!! 😂🤤🤤🤤
Beth Pierce
Thanks Tara! Enjoy!!
Sandra Abla
Can you use smoked gruyere instead of gouda cheese?
Beth Pierce
Yes you sure can!
Vanessa
Thanks for sharing! Does it keep long?
Suzanne
This looks so good! What a great way to use up a bunch of zucchini at once!
Joan
Excellent summer recipe, full of flavor!
Beth Pierce
Thanks Joan! So glad that you liked it!
Moonkitty
Made this tonight and it was delicious! Am making again tomorrow to take to a dinner. Only thing I question is the nutrition, I come up with 3 g carbs, 8 g protein and 27 g fat using Carb Manager. How did you come up with so many carbs and where is the sugar coming from?
Beth Pierce
The nutritional information is simply a guideline. The software that is available to bloggers is only so good.
Moonkitty
I understand, good to know its really keto friendly. Anyway everyone loved it at the dinner!
Mary
This was so easy and so delicious! Other recipes called for mayonnaise, which I don’t find appealing. This was prepped in a flash and my husband and I both loved it. Thank you!
Beth Pierce
Thanks Mary! So glad that you liked it!
Quincella Mitchell
I made this today and it was soooo good! I added fresh corn to increase vegetables. Love it. I’ll make it again soon. Thanks for the recipe!
Beth Pierce
My pleasure! So glad that you liked it!
Trista
I have never left a review before, but this was great. Recipe done as written and it was so good. Thank you for giving this to us!
Beth Pierce
You are most welcome Trista! So glad that you liked it!
Janice Patton
Why is it cooked at such a high temperature ?
Beth Pierce
So the cheese melts and browns but the zucchini does not get too mushy.
Joanne
I loved this recipe, I just made it! I changed a couple things. I can’t have dairy so I used coconut milk and a T. Of rice flour for thickening, but it really thickens quite well when you put the parmesan in. I also didn’t cook it for 5 minutes on the stove, only a couple minutes. So when it was finished it still was a little bit firm. That’s a good thing because I don’t like my veggies mushy. I’m not a giant fan of summer squash or zucchini but I really did love this recipe!
Beth Pierce
Thanks Joanne! So glad that you liked it!
Krista
Can this be frozen ? Looking to make ahead meals for a new mom.
Beth Pierce
No I would not freeze this. Sorry!
Beth in FL
Yum! I loved this recipe. The smoked gouda gave the dish not just rich flavor, but a slight “earthiness” so that I was reminded of my mother’s scalloped potatoes. So, if anyone going low carb is missing scalloped potatoes or au gratin potatoes, give this dish a try. I used a Vidalia onion. I was worried because the sauce was so thick at first but, after adding the squash, the moisture from the squash made the sauce “just right.” (Thank you, Beth, for creating a recipe that didn’t make us salt and squeeze the zucchini first!) My skillet could withstand oven temps no higher than 400 degrees, but the dish was still ready in 15 minutes.
Beth Pierce
Thanks Beth! So glad that you like it. I love cooking with zucchini. It is so delicious!