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
Dianna Noe
I made it and like it very much. I used half n half instead of heavy cream. I layered it in a casserole dish with sliced Munster since that is what I had. I would make it again! It reminded me of vegetable lasagna.
Beth Pierce
Thanks Dianne! I am glad that you liked it!
Dana
Can this be made in a casserole dish and frozen. During the summer I have a lot of yellow and zucchini squash so I am always looking for different ways to prepare it and freeze it.
Beth Pierce
Sorry this really needs to be made in a skillet where the cream can reduce.
LJTR
Dana, I don’t think you can ‘reduce cream. It separates when it’s boiled. But, anyway, I would just reduce the amount of cream or half and half a dash and go for it. What have you got to lose? You can try it on a smaller scale first if you’re unsure about it. See how it goes. Good luck with whatever you decide. And above all, ENJOY!!!
Lucinda
Never made this so I’m going to give it try Thaks for the recipe
Beth Pierce
My pleasure! Enjoy!
Quin
Can this be made in a casserole dish? I don’t have an oven pan, currently … 🙁 Thx! 🙂
Beth Pierce
Yes it sure can! Enjoy!!
Thysis Reid
This recipe is fabulous! It was a great side dish for Easter Sunday dinner. Definitely going into normal rotation. This is also a great recipe for the Keto diet.
Beth Pierce
Thanks! So glad that you liked it!
Karla
Can I substitute another cheese like maybe Mexican four cheese blend as don’t have smoked gouda and cant find it in our little town ?
Beth Pierce
How about cheddar?
Karen
Could it be made with smoked Gruyère cheese instead of Gouda?
Beth Pierce
Yes it can!
Maureen O'Reilly
This is a fabulous recipe. I have made it 3 times in 2 weeks.. I absolutely love it. Thanks for sharing,Beth
Beth Pierce
The pleasure is all mine Maureen! So glad that you like it!
Lorri
What would nice if it didn’t have all that protein in it I have grandson that has pku itch is a protein problem
Margaret
Lorri, I would try using Brewers’s Nutritional Yeast and other seasonings and forego the cheese. I think it would still be very good.
Loretta
Super Excited this is in the oven right now making it for Easter as a side dish to take two family house
Beth Pierce
Thanks Loretta! Enjoy!
Quincella
I made this yesterday for dinner and I it was a hit. We love zucchini and yellow squash. The cheese combination, particularly the gouda, made it extra special. This one is a keeper. It’s a really nice variation to my usual sautéed squash. This for the recipe!!!
Beth Pierce
So glad that you enjoyed it Quincella! You are most welcome!
Dianne
Recipe looks delicious, going to give it a try.
Beth Pierce
Thanks Dianne! Enjoy!!
Lisa
Holy deliciousness! My zucchini was pretty big so I added extra cream and parm. Sliced the zucchini super thin. Baked to perfection. Will definitely make again. Thanks!
Beth Pierce
Thanks Lisa! So happy that you liked it!
Karen Henry
There’s just two of us & I’d like to make this as a main dish rather than a side. Wonder how this would be with some cooked meat in it? Cooked & drained ground beef, ground turkey or sausage come to mind. What do you think?
Beth Pierce
Maybe some pieces of smoked sausage like Keilbasa or something similar!
Susan
I think ground beef would ruin the delicate flavor of the gratin.
Betty
What is PS seasoning
Betty
How would ground beef browned be bad
Or u could use ground Italian sausage brown
Either and drain them before adding
Lisa
How about chicken, seen a lot of zucchini casseroles with chicken.
Debra Keifer
What size skillet?
Beth Pierce
I use a 10 inch skillet.
Fran
Can I use frozen zucchini and squash?
Beth Pierce
I really prefer fresh as it does not have the added moisture that is going to inhibit the thickening of the cream.
Kathy E Barkow
Can this be frozen? It’s so good, Would like to double recipe and freeze some for later..
Beth Pierce
No I would not freeze this recipe because of the heavy cream and zucchini has a ton of moisture in it.