Why You’ll Love This Recipe
- Creamy and Cheesy: The combination of heavy cream, Parmesan, and smoked Gouda creates a luscious, indulgent sauce that perfectly complements the vegetables.
- Quick and Easy: With a preparation time of just 10 minutes and a total cooking time of approximately 35 minutes, this dish is both convenient and satisfying.
- Versatile: This gratin pairs wonderfully with a variety of main courses, making it a versatile addition to any meal.
Ingredients
- 2 tablespoons butter
- 1/2 onion, thinly sliced
- 1 small zucchini, sliced into rounds (1/8 to 1/4 inch thick)
- 1 small yellow squash, sliced into 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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Set your oven to 450°F (230°C).
- Sauté Onions and Garlic: In an oven-proof skillet, melt the butter over medium heat. Add the sliced onion and cook until the edges start to brown, approximately 5 minutes. Add the minced garlic and cook for an additional minute.
- Prepare the Cream Sauce: Pour in the heavy cream and let it simmer until bubbly and slightly thickened. Stir in the grated Parmesan cheese until well combined.
- Cook the Vegetables: Add the sliced zucchini and yellow squash to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the Gouda and Bake: Sprinkle the shredded smoked Gouda over the vegetable mixture. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Variations
- Cheese Options: If smoked Gouda is unavailable, consider using Gruyère or sharp cheddar for a different flavor profile.
- Add-ins: Incorporate cooked bacon bits, sautéed mushrooms, or fresh herbs like thyme or rosemary to customize the dish to your taste.
Storage/Reheating
- Storage: Allow leftovers to cool to room temperature. Store in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a 350°F (175°C) oven for about 10-15 minutes, or until warmed through.
FAQs
Can I use a different type of squash?
Yes, you can substitute yellow squash with additional zucchini or other summer squashes.
Is it necessary to use an oven-proof skillet?
Using an oven-proof skillet allows for seamless stovetop-to-oven cooking. If you don’t have one, you can transfer the mixture to a baking dish before baking.
Can I prepare this dish ahead of time?
You can assemble the gratin up to the baking step, cover, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for about 15 minutes, then bake as directed.
Conclusion
Zucchini and Yellow Squash Au Gratin is a delightful blend of tender vegetables and a creamy, cheesy sauce. Its straightforward preparation and rich flavors make it a must-try side dish for any occasion.
Zucchini and Yellow Squash Au Gratin
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Sautéing, Baking
- Cuisine: American
- Diet: Vegetarian
Description
Zucchini and Yellow Squash Au Gratin is a rich and indulgent side dish that combines tender zucchini and yellow squash with a creamy, cheesy sauce made from heavy cream, Parmesan, and smoked Gouda. Topped with melted Gouda, this gratin is the perfect complement to any meal, sure to be a family favorite.
Ingredients
- 2 tablespoons butter
- ½ onion, thinly sliced
- 1 small zucchini, sliced into rounds (1/8 to 1/4 inch thick)
- 1 small yellow squash, sliced into rounds (1/8 to 1/4 inch thick)
- 2 large cloves garlic, minced
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 cup shredded smoked Gouda cheese
Instructions
1️⃣ Preheat the oven to 450°F (230°C).
2️⃣ Sauté onions and garlic: In an oven-proof skillet, melt the butter over medium heat. Add the sliced onion and cook until the edges start to brown, about 5 minutes. Add the minced garlic and cook for another minute.
3️⃣ Prepare the cream sauce: Pour in the heavy cream and let it simmer until it’s bubbly and slightly thickened. Stir in the grated Parmesan cheese until fully combined.
4️⃣ Cook the vegetables: Add the sliced zucchini and yellow squash to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
5️⃣ Add Gouda and bake: Sprinkle the shredded smoked Gouda over the vegetable mixture. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
Notes
Cheese options – Substitute smoked Gouda with Gruyère or sharp cheddar for a different flavor profile.
- Storage: Allow leftovers to cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a 350°F (175°C) oven for about 10-15 minutes, or until warmed through.
