Creamy, cheesy, and perfectly golden on top — this Zucchini and Yellow Squash Gratin is the kind of comfort dish that makes weeknight dinners feel special without fuss. It’s a simple bake that turns humble summer squash into a decadent side or a light main, bubbling with a rich cream sauce and a crunchy breadcrumb topping. Fun fact: many gratins began as a way to stretch ingredients into satisfying meals, so this recipe has cozy, thrifty roots.
If you love easy vegetable bakes, you’ll want to bookmark this one. It’s quick to assemble, family-friendly, and pairs beautifully with roasted meats or a crisp salad. For another squash-forward idea on the blog, check out this cozy soup variation that celebrates fall produce: acorn and butternut squash soup. Give your oven thirty minutes and a little patience, and you’ll have a crowd-pleasing dish that’s both elegant and everyday.
What is Zucchini and Yellow Squash Gratin?
What exactly is a gratin, and why pair zucchini with yellow squash? Think of a gratin as a deliciously cheesy, browned casserole where the top gets a golden, crispy finish. Why these squashes together? Maybe because two is merrier than one — the green and yellow rounds make a pretty layered bake. Who named it? Was it a jealous chef trying to win hearts in the kitchen? After all, they say “the way to a man’s heart is through his stomach.” Maybe a gratin was the proof.
This light-hearted dish likely earned its name simply because it gratinates — it gets that irresistible crust while the inside cooks into tender, silky bites. Ready to try it and see who falls in love with your cooking?
Why You’ll Love This:
This Zucchini and Yellow Squash Gratin is irresistible for three big reasons. First, the main highlight is the creamy, cheesy interior contrasted with a crisp, buttery breadcrumb topping — every spoonful has soft, tender squash and a satisfying crunch. Second, making it at home saves money compared to eating out or buying pre-made casseroles; zucchinis and yellow squash are inexpensive, especially in season. Third, flavorful seasonings like garlic and onion powder plus sharp cheese elevate simple vegetables into a memorable dish.
If you enjoy other vegetable bakes on the site, try pairing techniques from that layered gratin with different cheeses for variety. Trust the texture contrast — creamy and crispy is a timeless combo. Go on, preheat your oven and dive in.
How to Make:
Quick Overview
This gratin is wonderfully straightforward: slice the vegetables, mix a creamy seasoning blend, top with grated cheese and a buttery breadcrumb crust, and bake until golden. Preparation is quick — about 15 minutes to prep and 25–30 minutes to bake — and the result is a rich, silky interior with a crunchy top that makes it feel special without complicated steps. The standout element is the creamy sauce that keeps the squash juicy and flavorful while the topping crisps to perfection.
Ingredients
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 2 medium yellow squash, sliced into 1/4-inch rounds
- 1 cup grated cheese (cheddar or gruyere), grated
- 1 cup heavy cream, room temperature
- 1/2 cup breadcrumbs, plain or panko
- 2 tablespoons butter, melted
- Salt and pepper to taste, measured and ready
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Directions
- Preheat the oven to 375°F (190°C). Grease a baking dish (about 8×8 inches or similar) lightly with butter or nonstick spray to prevent sticking.
- 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 as you layer.
- In a separate mixing bowl, whisk together 1 cup heavy cream, 1 teaspoon garlic powder, 1 teaspoon onion powder, and salt and pepper to taste until well combined. This seasoned cream will gently cook the squash and become the gratin’s creamy base.
- Pour the cream mixture evenly over the layered vegetables so it settles into the spaces and coats the slices.
- Sprinkle 1 cup grated cheese (cheddar or gruyere) evenly over the top of the cream-covered squash for a rich, melty layer.
- In another small bowl, combine 1/2 cup breadcrumbs with 2 tablespoons melted butter until crumbs are moistened and clumpy; spread this crumb mixture evenly over the cheese to form the crisp topping.
- Bake in the preheated oven for 25–30 minutes, or until the top is golden brown and the vegetables are fork-tender. If the top browns too quickly, tent loosely with foil.
- Remove from the oven and allow to cool slightly for 5–10 minutes before serving; this helps the gratin set and makes serving neater.
What to Serve With:
- Roast chicken or baked salmon for a protein-forward dinner.
- A crisp green salad with lemon vinaigrette to cut the richness.
- Warm crusty bread to scoop up any creamy sauce left in the dish.
- Light white wine like a Sauvignon Blanc or a sparkling water with citrus for refreshing balance.
- For a vegetarian meal, pair with a bean salad or a grain pilaf to make it more substantial.
Top Tips for Perfecting:
- Substitutions: Swap gruyere for sharp cheddar, or try a mix of Parmesan and mozzarella for different flavor profiles.
- Even slicing: Use a mandoline or a sharp knife to get uniform rounds so the squash cooks evenly.
- Avoid watery squash: If your squash is very watery, salt the slices and let them sit in a colander for 10–15 minutes, then pat dry to prevent a soggy gratin.
- Breadcrumb crunch: For extra flavor, toast the breadcrumbs lightly with herbs before topping.
- Don’t overbake: Remove when the center is just set; overbaking can dry the cream and squash.
Also, for another baked vegetable idea with a similar comforting finish, see this layered gratin inspiration at zucchini and yellow squash gratin on the recipe index.
Storing and Reheating Tips:
Refrigeration: Store leftover gratin in an airtight container for up to 3–4 days. Cover the baking dish tightly if you plan to keep it in the same dish.
Freezing: The gratin can be frozen for up to 2 months. Cool completely, wrap tightly in foil and plastic, or transfer to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Reheating: For best texture, reheat in a 350°F (175°C) oven for 15–20 minutes, uncovered, until warmed through and the topping is crisp. Microwaving is faster but may soften the breadcrumb topping; re-crisp in a hot oven or under a broiler for 1–2 minutes if needed.
FAQs
Can I use low-fat cream or milk instead of heavy cream?
Yes, you can use half-and-half or whole milk for a lighter version, but the sauce will be thinner and less rich. If using milk, consider a tablespoon of flour or a light roux to help thicken the sauce.
Can I add other vegetables to the gratin?
Absolutely. Thinly sliced potatoes, eggplant, or tomatoes can be layered with the squash. Adjust baking time if you add denser vegetables like potatoes.
How do I make this gluten-free?
Use gluten-free breadcrumbs or crushed gluten-free crackers for the topping. Ensure any pre-shredded cheese is labeled gluten-free if cross-contamination is a concern.
Is this dish suitable for meal prep?
Yes. Prepare the gratin up to the point of baking, cover, and refrigerate for up to 24 hours. Bake when ready. Baked leftovers reheat well for quick meals.
Can I make this ahead and reheat for a party?
Make the gratin fully, cool, then reheat in a 350°F oven until warm. For a freshly crisp top, add extra breadcrumbs and butter before reheating or broil briefly.
Conclusion
This Zucchini and Yellow Squash Gratin is an easy, crowd-pleasing recipe that brings creamy comfort and a golden, crunchy finish to your table — perfect for weeknights, potlucks, or a cozy weekend dinner. It’s forgiving to variations, budget-friendly, and a great way to showcase summer squash. For another take on a classic gratin, explore the recipe at Zucchini Gratin with Yellow Squash – Small Town Woman, and to compare techniques, check out Zucchini & Yellow Squash Gratin – Belle of the Kitchen. Try it tonight — your family might just start asking for it again and again.
Zucchini and Yellow Squash Gratin
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.