Heavenly Zucchini Gratin With Yellow Squash Recipe for Summer

Creamy zucchini gratin with yellow squash promises a delightful culinary adventure that’ll make your taste buds dance.

Fresh summer vegetables combine in a mouthwatering medley of flavors and textures.

Cheese blankets tender sliced vegetables in a luxurious embrace that melts beautifully.

Rich and comforting, this dish brings Mediterranean warmth to your dining table.

Crisp golden edges hint at the delectable layers waiting beneath the surface.

Minimal ingredients and simple techniques ensure anyone can master this elegant side dish.

Why Zucchini Gratin with Yellow Squash Is a Crowd-Pleaser

• Savor Seasonal Vegetables: Celebrate the bounty of summer squash with this delightful gratin that transforms simple zucchini and yellow squash into a mouthwatering dish packed with fresh flavors.
• Create a Gourmet Side Dish: Impress your guests with a restaurant-quality vegetable gratin that looks and tastes sophisticated, yet requires minimal cooking skills to prepare.
• Boost Nutrition with Cheesy Goodness: Combine the health benefits of fresh vegetables with the rich, comforting flavors of Gruyere and Parmesan cheese for a nutritious and indulgent side that everyone will love.
• Quick and Versatile Preparation: Perfect for busy weeknights or special gatherings, this recipe comes together quickly and can easily complement various main courses from roasted meats to grilled proteins.

Ingredients Checklist for Zucchini Gratin with Yellow Squash

• Zucchini: A tender green summer squash that provides the primary vegetable base for this gratin.
• Yellow Squash: A sweet and mild vegetable that complements the zucchini with its soft texture.

• Gruyere Cheese: A rich and nutty Swiss cheese that melts beautifully and adds depth of flavor.
• Parmesan Cheese: A hard Italian cheese that provides a sharp and salty note to the dish.
• Heavy Cream: A luxurious dairy product that creates a creamy and rich sauce for the vegetables.

• Garlic, Dried Thyme, Dried Oregano, Salt, Pepper: Classic herbs and spices that enhance the vegetable flavors and add aromatic complexity.

• Breadcrumbs: A crunchy ingredient that creates a golden and crisp surface for the gratin.

• Fresh Parsley: A bright green herb that adds a fresh finish and visual appeal to the dish.

• Olive Oil: A versatile oil used for sautéing vegetables and greasing the baking dish.

How to Prepare Zucchini Gratin with Yellow Squash Successfully

Step 1: Prepare the Oven and Baking Dish

Warm up your oven to 375°F (190°C). Lightly coat a baking dish with olive oil to prevent sticking.

Step 2: Sauté Aromatic Garlic

Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until it releases its fragrant aroma, which takes about 1 minute.

Step 3: Cook Vegetable Medley

• Sliced zucchinis
• Sliced yellow squash

Sprinkle with dried thyme, dried oregano, salt, and pepper. Stir occasionally and cook until vegetables become tender, approximately 5-7 minutes. Remove from heat.

Step 4: Layer Vegetables in Baking Dish

Transfer the cooked zucchini and yellow squash to the prepared baking dish, spreading them out evenly to ensure uniform cooking.

Step 5: Create Cheese Topping

• Shredded Gruyere cheese
• Grated Parmesan cheese

Sprinkle this cheese mixture evenly over the vegetables.

Step 6: Add Creamy Liquid

Pour heavy cream over the top of the cheese and vegetables, making sure it’s distributed evenly.

Step 7: Create Crispy Crust

Sprinkle breadcrumbs over the gratin to develop a delightful golden and crunchy topping.

Step 8: Bake to Perfection

Place the gratin in the preheated oven and bake for 20-25 minutes. Look for a golden brown and bubbling surface.

Step 9: Rest and Garnish

Remove from the oven and let it cool slightly. Sprinkle fresh parsley on top for a burst of color and flavor.

Step 10: Serve and Enjoy

Serve the gratin warm, presenting a delectable dish that combines creamy, crispy, and vegetable-packed goodness.

Tips for Achieving the Best Zucchini Gratin with Yellow Squash

• Slice zucchini and yellow squash uniformly to ensure even cooking and attractive presentation.
• Use fresh herbs like thyme and oregano for enhanced flavor depth if available.
• Select younger, smaller squash for tenderer texture and less watery consistency.
• Drain excess moisture from vegetables before baking to prevent soggy gratin.
• Experiment with cheese alternatives like mozzarella or cheddar for different flavor profiles.

Delicious Variations to Try on Zucchini Gratin with Yellow Squash

• Mediterranean Medley: Replace Gruyere with crumbled feta cheese, add chopped kalamata olives, and sprinkle dried basil for a Greek-inspired version.
• Spicy Southwest Kick: Mix in diced jalapeños, swap Parmesan for pepper jack cheese, and top with crushed tortilla chips instead of breadcrumbs.
• Herb Garden Fusion: Incorporate fresh chopped rosemary, thyme, and sage directly into the vegetable layer, and use goat cheese for a more aromatic profile.
• Protein Power Upgrade: Layer sliced cooked chicken breast between the vegetables, and add nutritional yeast for extra protein and cheesy flavor.

Best Pairings to Enjoy with Zucchini Gratin with Yellow Squash

• Pair with Crisp White Wine: Select a chilled Sauvignon Blanc or Pinot Grigio to complement the creamy, herbal notes of the gratin, cutting through its richness with bright acidity.
• Serve Alongside Roasted Chicken: Prepare a simple herb-roasted chicken breast that echoes the thyme and oregano flavors in the gratin, creating a harmonious main course pairing.
• Match with Fresh Green Salad: Create a light arugula salad with lemon vinaigrette to balance the gratin's heaviness, adding a zesty, peppery contrast to the creamy vegetable dish.
• Complement with Crusty Bread: Offer a rustic French baguette or sourdough to soak up the delicious cheese and cream sauce, enhancing the overall dining experience.

Storage Recommendations for Zucchini Gratin with Yellow Squash

• Store leftovers in an airtight container for up to 3-4 days in the refrigerator. Cover tightly with plastic wrap or lid to maintain freshness and prevent absorption of other food odors.
• Transfer cooled gratin to a freezer-safe container or wrap securely in aluminum foil. Freeze for up to 2 months. Avoid freezing for longer periods to prevent texture changes.
• Preheat oven to 350F. Remove gratin from refrigerator, let sit at room temperature for 15 minutes. Cover with foil to prevent drying, bake for 15-20 minutes until heated through. Uncover for last 5 minutes to crisp the top.
• Place individual portions on microwave-safe plate.

Common Questions About Zucchini Gratin with Yellow Squash

• What cheeses work best in this gratin?

Gruyere and Parmesan are perfect choices. These cheeses provide rich, nutty flavors and melt beautifully, creating a creamy texture that complements the zucchini and yellow squash perfectly.

• Can I use fresh herbs instead of dried?

Absolutely! Fresh thyme and oregano can replace dried herbs. Use about 3 times more fresh herbs compared to dried herbs to maintain the same flavor intensity.

• How do I prevent the vegetables from becoming too watery?

Slice zucchini and yellow squash thinly and pat them dry with paper towels before cooking. This helps remove excess moisture and ensures a more concentrated flavor and better texture in the gratin.

Zucchini Gratin With Yellow Squash Recipe

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4.8 from 24 reviews

• Total Time: 30-37 minutes
• Yield: 4 1x

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Description

Hearty French-inspired Zucchini Gratin with Yellow Squash blends garden-fresh vegetables with creamy cheese in a rustic side dish. Crisp golden breadcrumbs and melted gruyère create a mouthwatering comfort classic you’ll crave at every summer meal.

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Ingredients

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Main Vegetables:

• 2 medium zucchinis, thinly sliced
• 2 medium yellow squash, thinly sliced

Cheese and Dairy:

• 1 cup shredded Gruyere cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream

Herbs, Seasonings, and Other Ingredients:

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup breadcrumbs
• Fresh parsley for garnish

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Instructions

1. Preheat oven to 375F (190C) and lightly coat a baking dish with olive oil to prevent sticking.
2. Heat olive oil in a large skillet over medium temperature, sauté minced garlic until aromatic, approximately 1 minute.
3. Add sliced zucchinis and yellow squash to the skillet, season with dried thyme, dried oregano, salt, and pepper. Sauté vegetables until they become tender and slightly translucent, about 5-7 minutes.
4. Carefully transfer the sautéed vegetables to the prepared baking dish, arranging them in an even layer for consistent cooking.
5. Combine shredded Gruyere and grated Parmesan cheese in a separate bowl, then uniformly distribute the cheese mixture over the vegetable layer.
6. Gently pour heavy cream across the cheese and vegetable surface, ensuring complete and even coverage.
7. Sprinkle breadcrumbs over the top to create a golden, crispy texture during baking.
8. Bake in the preheated oven for 20-25 minutes until the surface turns a rich golden brown and develops a bubbling texture.
9. Remove from oven and allow the gratin to rest for a few minutes to set and cool slightly.
10. Garnish with freshly chopped parsley for a vibrant, herbaceous finish.
11. Serve immediately while warm to enjoy the optimal flavor and texture.

Notes

• Choose tender, fresh zucchinis and yellow squash for the best texture and flavor in your gratin.
• Pat vegetables dry before cooking to prevent excess moisture and ensure a crispy, golden-brown top.
• Swap heavy cream with lighter alternatives like half-and-half or milk for a lower-calorie version.
• Experiment with different cheese combinations like mozzarella or cheddar for unique flavor profiles.

• Prep Time: 10-12 minutes
• Cook Time: 20-25 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 4
• Calories: 270 kcal
• Sugar: 2 g
• Sodium: 320 mg
• Fat: 21 g
• Saturated Fat: 9 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 2 g
• Protein: 12 g
• Cholesterol: 55 mg