Zucchini and Yellow Squash Gratin
Creamy, cheesy, and perfectly golden on top, this Zucchini and Yellow Squash Gratin is a comforting dish that makes weeknight dinners feel special.
Servings: 4 servings
Equipment
- Baking Dish
- Mixing Bowl
- Mandoline or Knife
Ingredients
Vegetables
- 2 medium Zucchini sliced into 1/4-inch rounds
- 2 medium Yellow Squash sliced into 1/4-inch rounds
Cream and Cheese
- 1 cup Grated Cheese cheddar or gruyere
- 1 cup Heavy Cream room temperature
Topping
- 1/2 cup Breadcrumbs plain or panko
- 2 tablespoons Butter melted
Seasonings
- to taste Salt
- to taste Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
Instructions
- Preheat the oven to 375°F (190°C). Grease a baking dish lightly with butter or nonstick spray.
- Arrange a single layer of sliced zucchinis and yellow squash in the bottom of the prepared dish, slightly overlapping the rounds for even coverage. Season lightly with salt and pepper.
- In a mixing bowl, whisk together the heavy cream, garlic powder, onion powder, and salt and pepper until well combined.
- Pour the cream mixture evenly over the layered vegetables.
- Sprinkle the grated cheese evenly over the top of the cream-covered squash.
- In another bowl, combine the breadcrumbs with melted butter until moistened; spread this mixture evenly over the cheese.
- Bake for 25–30 minutes, or until the top is golden brown and the vegetables are fork-tender.
- Remove from the oven and allow to cool slightly before serving.
Notes
Store leftovers in an airtight container for up to 3–4 days. Can be frozen for up to 2 months.