Zucchini Gratin with Yellow Squash
Creamy, cheesy gratin combining tender zucchini and yellow squash in a rich heavy cream sauce with Parmesan and smoked Gouda. Perfect summer side dish ready in 25 minutes.
Ingredients
- 2 tablespoons butter
- 1/2 onion thinly sliced
- 1 small zucchini sliced in rounds 1/8 to 1/4 inch thick
- 1 small yellow squash sliced in rounds 1/8 to 1/4 inch thick
- 2 large cloves garlic minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 cup shredded smoked Gouda cheese
Instructions
- Preheat oven to 375°F (190°C). Wash and dry squashes, then slice into consistent 1/8 to 1/4 inch rounds.
- In an oven-safe skillet, melt butter over medium heat. Add sliced onions and sauté for 3-4 minutes until softened and edges are golden brown.
- Stir in minced garlic and cook for 1 additional minute until fragrant.
- Pour in heavy cream and simmer until it bubbles and slightly thickens, about 2-3 minutes. The cream should coat the back of a spoon.
- Remove skillet from heat temporarily. Slowly stir in grated Parmesan until melted and incorporated.
- Return to low heat and add sliced zucchini and yellow squash. Gently fold everything together, ensuring vegetables are coated with the creamy mixture.
- Arrange vegetables in an even layer within the skillet. Sprinkle shredded smoked Gouda evenly over the top.
- Transfer skillet to preheated oven and bake for 15-20 minutes until cheese is golden brown and edges are bubbling.
Notes
Slice vegetables uniformly for even cooking - too thin will make them mushy, too thick prevents proper cooking
Don't let cream boil vigorously to prevent curdling; gentle simmering creates perfect consistency
Can substitute Gruyère for Gouda or use half-and-half instead of heavy cream for lighter version
Store leftovers in refrigerator for up to 3 days; reheat in oven at 325°F covered with foil
For dairy-free version, use coconut cream and nutritional yeast
Don't let cream boil vigorously to prevent curdling; gentle simmering creates perfect consistency
Can substitute Gruyère for Gouda or use half-and-half instead of heavy cream for lighter version
Store leftovers in refrigerator for up to 3 days; reheat in oven at 325°F covered with foil
For dairy-free version, use coconut cream and nutritional yeast
