Zucchini and Yellow Squash Au Gratin

Ah, Zucchini and Yellow Squash Au Gratin – a dish that brings a smile to my face every time I make it. First and foremost, I want to express my gratitude for all the love and support you’ve shown on my culinary journey. Today, I’m thrilled to share this wonderful recipe that has found a special place in my heart (and my kitchen).

This Au Gratin is anything but boring! The vibrant green and yellow hues of zucchini and squash, wrapped in a rich, creamy cheese sauce, are an absolute delight. The aroma as it bakes is divine, and I promise, it’s as tasty as it looks!

Ingredients

• 2 medium zucchinis, sliced into rounds
• 2 medium yellow squash, sliced into rounds
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1/4 cup breadcrumbs (optional)
• Fresh parsley, chopped, for garnish

How to Make Zucchini and Yellow Squash Au Gratin

1. Preheat your oven to 375°F (190°C). Grease a baking dish with butter or cooking spray.
2. In a large skillet, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 1-2 minutes to make a roux.
3. Gradually whisk in the milk until smooth and thickened.
4. Stir in the cheddar cheese and Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
5. Add the sliced zucchini and yellow squash to the cheese sauce, tossing to coat evenly.
6. Transfer the zucchini and squash mixture to the prepared baking dish, spreading it out evenly.
7. If desired, sprinkle breadcrumbs over the top of the gratin for added crunch.
8. Bake in the preheated oven for 25-30 minutes, or until the vegetables are tender and the top is golden brown and bubbly.
9. Garnish with chopped parsley before serving.

Helpful Tips

• Thicker Sauce: For a thicker cheese sauce, let the roux cook a little longer before adding the milk.
• Cheese Variations: Feel free to swap the cheddar and Parmesan for Gruyère or mozzarella for a different flavor profile.
• Even Cooking: Try to slice the vegetables evenly so they cook at the same rate.

Substitutions and Variations

• Vegetables: Add thinly sliced potatoes for an extra hearty dish.
• Spices: Add a pinch of nutmeg to the sauce for an aromatic twist.
• Cheese: Substitute the cheddar with Gruyère or mozzarella.

Frequently Asked Questions

Can I prepare this dish in advance?

Yes! You can prepare the gratin up to the baking step, then cover and refrigerate it. When you’re ready to bake, just pop it in the oven as directed.

How do I prevent the sauce from curdling?

Make sure to add the milk gradually and keep stirring over low heat.

Can I use different types of squash?

Certainly! Try acorn squash or butternut squash for a unique twist.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the gratin in an oven-safe dish and warm it up at 350°F (175°C) until heated through.

More Delicious Recipes

• Air fryer carrots
• Easy Egg Fried Rice Recipe

I hope you enjoy this recipe as much as I do! Happy cooking!

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