Zucchini Gratin with Yellow Squash is a creamy, cheesy, and savory vegetable side dish that turns simple summer produce into something truly special. With tender slices of zucchini and yellow squash layered in a rich garlic cream sauce and topped with a golden layer of smoked gouda, this gratin is both elegant and comforting. It’s an ideal recipe for using up an abundance of garden squash and pairs beautifully with grilled meats, roasted chicken, or as part of a vegetarian dinner spread.
The magic of this dish lies in the balance between the delicate flavor of the squash, the nuttiness of the parmesan, and the smoky depth of the gouda. Baked until bubbling and golden, the vegetables soften into the sauce without becoming soggy, delivering a luxurious texture in every bite. With minimal prep and just a few ingredients, this recipe is a delicious way to elevate everyday ingredients into a meal that feels restaurant-worthy.
Why You’ll Love This Recipe:
• Seasonal Favorite: Perfect for making the most of fresh summer squash and zucchini.
• Cheesy and Creamy: The combo of parmesan and smoked gouda delivers bold, indulgent flavor.
• One-Skillet Simplicity: Easy prep and cleanup with just one oven-proof skillet needed.
Ingredients:
• 2 tablespoons butter
• ½ onion, thinly sliced
• 1 small zucchini, sliced into ⅛–¼ inch thick rounds
• 1 small yellow squash, sliced into ⅛–¼ inch thick rounds
• 2 large cloves garlic, minced
• ½ cup heavy cream
• ¼ cup grated parmesan cheese
• 1 cup shredded smoked gouda cheese
Instructions:
Step 1: Preheat the Oven
• Preheat your oven to 450°F (232°C) to ensure even browning and bubbling.
Step 2: Sauté the Aromatics
• Melt the butter in an oven-proof skillet over medium heat.
• Add the thinly sliced onion and sauté for about 5 minutes, or until the edges start to caramelize slightly.
• Add the minced garlic and cook for 1 more minute, stirring frequently to prevent burning.
Step 3: Simmer the Cream Sauce
• Pour the heavy cream into the skillet with the onions and garlic.
• Simmer until the mixture starts to bubble and thicken slightly, about 2–3 minutes.
• Stir in the grated parmesan cheese until melted and fully incorporated.
Step 4: Add the Squash
• Add the sliced zucchini and yellow squash to the skillet, gently folding them into the cream sauce.
• Cook for an additional 4–5 minutes, stirring occasionally, to allow the vegetables to begin softening.
Step 5: Top with Cheese and Bake
• Sprinkle the shredded smoked gouda evenly over the top of the vegetables and sauce.
• Transfer the skillet to the preheated oven and bake for 15–20 minutes, or until the cheese is melted, golden, and slightly crisp on top.
Step 6: Serve
• Remove from the oven and allow to cool slightly before serving.
• Serve warm as a rich side dish or vegetarian main.
Tips:
• Use a Mandoline: For even, thin slices of zucchini and squash, a mandoline slicer works best.
• Substitute Cheeses: No gouda? Try mozzarella for a milder flavor or gruyère for a nutty twist.
• Add Herbs: A sprinkle of thyme or rosemary adds a fragrant layer of flavor.
• Avoid Watery Gratin: Lightly salt the zucchini and squash slices and let them sit for 10 minutes, then blot with paper towels before cooking to reduce moisture.
• Make It Ahead: Assemble the gratin up to the baking step, cover, and refrigerate. Bake just before serving.
Storage Options:
• Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.
• Freezer: Not recommended. The high water content in zucchini and cream-based sauces tends to separate after freezing and thawing.
• Make-Ahead Option: Prep the cream sauce and slice the vegetables ahead of time. Assemble when ready to bake for quick, fresh results.
