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
Beth Findley
Omgosh I can’t say enough about how delish this is!!!! My husband also loved it. We used veggies out of our freezer and I didn’t have access to the smoked cheese so I used the regular one. We will be having this again next week. Wow!
Beth Pierce
Thanks, Beth! I am so glad that you and your husband enjoyed it!
Karen
This sounds amazing! Is there a substitute you recommend if I don’t have gouda cheese?
Beth Pierce
Cheddar works well!
Amy
I used all yellow squash because that is what I had. I skimped a bit on the onion, garlic and Ghouda but it was still wonderful. I will make again and I use the amounts called for.
Andrea S.
Easy and delish! What more do you want!?! I followed the directions exactly and the dish was everything I expected and more. Definitely will make this again.
Beth Pierce
Thank you, Andrea! I am so glad that you liked it!
Bunni Menius
Easy and delicious way to use all the extra squash/zuchinni! In place of the smoked Gouda, I used crumbled Bleu cheese that I had on hand. I also added a sprinkle of pork rind “crumbs” and it was divine if you enjoy Bleu cheese. Next time I will use the smoked Gouda. I’m sure it will be amazing!
Beth Pierce
Thank you, Bunni! So glad that you liked it!
Liz
What if I don’t have heavy cream? I have everything else.. I have milk and 1/2 & 1/2..
Thanks
Beth Pierce
You can try it with half and half but it will not reduce the way heavy cream does.
Patricia Vinyard
This was outstanding! I used sharp cheddar cheese that I had on hand instead of Gouda. Not a big fan of squash normally, this recipe is like something from a fine restaurant.
Beth Pierce
Thank you, Patricia! I am glad that you liked it!
Will G
Holy Smokes. This is really good. I followed the recipe exactly and it was fantastic. The smoked gouda did something magical.
Beth Pierce
Thank you, Will! So glad that you liked it!
Kari
So good! Great way to use the abundant squash & zucchini. I followed your tip for larger zucchini, it was 100% correct!
I made it as listed, the only additions I made were a little salt & pepper upon serving, and stretchy pants for after nearly licking the plate clean. Thank you!!!
Beth Pierce
So glad that you liked the zucchini dish, Kari. You are making me laugh about the stretchy pants! I understand completely.
WR
Made this recipe tonight with of all things a scallop recipe. Amazing flavor. Will definitely make it again.
Served scallops over Zucchini and squash au gratin
Beth Pierce
Sounds like a delicious meal. So glad that you liked the au gratin recipe.
Sandyb
This is now a family favorite, even for the kids that don’t eat most veggies. Tonight I used Unsweetened Coconut Milk Concentrate because I was out of Cream and no Gouda cheese, and it was delicious. The sauce was thinner, but tasty.
Beth Pierce
Thanks, Sandy! So glad that everyone likes it!
shirley
I made this and it is delicious! In fact, it was so good I had to make it again the next day.
Beth Pierce
Thanks Shirley! I am glad that you liked it!
Stephanie
Very, very flavorful dish! I’m always looking for ways to get my girls to eat their veggies and this was a hit. It’s great as written and the only con, for me, is that the squash puts out a lot of moisture in the cooking process and makes the sauce a little watery and the veggies soggy. Next time I may sprinkle the slices of veg with a little salt and let them sit for about 20 minutes to draw out the moisture and then pat them dry prior to putting them in the gratin.i think they may hold up better that way. But even so, still very delicious!
Richelle
Could this be made with the frozen ones
Beth Pierce
There is always extra moisture in frozen vegetables. I think I would stick with fresh.
Dianna Ward
Awesome recipe to use our garden veggies! I tweaked it to add bell pepper slivers since I have an abundance of those as well as squash & zucchini from the garden, and big dash of PD House seasoning. SO GOOD!! Thank you for sharing this recipe!
Beth Pierce
The pleasure is all mine. So glad that you liked it. I love the idea of adding some bell peppers.
Betty
What is PS seasoning
Von
PD seasoning. Paula Deene’s. Salt and pepper, garlic, and onion powder.
Dawn Mafana
Love this recipe!