Recipe: Perfect Zucchini and Yellow Squash Au Gratin

Zucchini and Yellow Squash Au Gratin. Zucchini Gratin with Yellow Squash is a luscious creamy cheesy medley of zucchini, yellow squash, onions and garlic. It is quick and easy to prepare. It will make a summer squash lover out of you!

The freshness of the squash and zucchini are brought together nicely with the cream and cheese.. This zucchini and squash au gratin is an amazing side dish and cooks up so quick that it won't heat your kitchen up. In a large skillet, melt butter over medium heat; add zucchini, yellow squash, shallots, and garlic. You can have Zucchini and Yellow Squash Au Gratin using 13 ingredients and 6 steps. Here is how you cook that.

Ingredients of Zucchini and Yellow Squash Au Gratin

1. Prepare 1 of medium zucchini.
2. It's 1 of medium yellow squash.
3. You need 1 tbsp. of unsalted butter.
4. It's 2 cloves of garlic, minced.
5. It's 1/2 cup of heavy cream or whole milk.
6. Prepare 1 tsp. of cornstarch.
7. You need 1/2 tsp. of salt, divided.
8. You need 1/2 tsp. of pepper, divided.
9. It's 1/4 tsp. of dried oregano.
10. It's 1/4 tsp. of dried chives.
11. You need 1/8 tsp. of onion powder.
12. It's 1/4 cup of freshly shredded parmesan.
13. Prepare 1/2 cup of freshly shredded gouda cheese.

I layered the zucchini slices, along with slices of yellow squash and tomato, and added just enough fresh basil and grated Parmesan cheese for a great herb-cheese flavor. Gratins can be made with or without a topping, but I can never resist a crunchy, golden brown breadcrumb topping. For this recipe, I used tricolor fingerling potatoes, zucchini, yellow squash, goat's milk, sheep's milk pecorino romano and grass-fed butter to create a version of potatoes au gratin that is loaded with flavor and nutrients. It is quick and easy to prepare.

Zucchini and Yellow Squash Au Gratin step by step

1. Preheat the oven to 350°F. Lightly grease an 8x8" baking pan and set it aside..
2. Wash the zucchini and yellow squash, then slice them into coins about 1/4" thick. Place them into a bowl and season them with 1/4 tsp each salt, pepper and oregano. Set aside..
3. Melt the butter in a small saucepan over med-high heat. Once it's melted, add the garlic and stir until fragrant. Then pour in the cream (or milk) and whisk in the cornstarch, the onion powder and 1/4 tsp each of salt, pepper and chives. Allow this to come to a simmer and simmer until thickened...just about 2-3 minutes. Once thickened, remove from the heat and stir in the parmesan cheese..
4. Lay out the squash in the prepared baking pan. Pour the cream mixture over the top. Sprinkle the gouda evenly over the top..
5. Bake for 12-15 minutes, until the squash is fork tender. Switch your oven to broil and let the cheese brown for 2-3 minutes..
6. Remove the pan from the oven and let it sit for 5 or so minutes, then serve..

Zucchini & Yellow Squash Au Gratin Au Gratin isn't just for potatoes! Yellow squash, zucchini, and delicious smoked Gouda cheese combine to form the best keto-friendly au gratin dish ever. Cook, stirring occasionally, until zucchini and squash are crisp-tender, about five minutes. Add cream, and cook until thickened, approx. another five minutes.