If you’re searching for a cozy, cheesy dish that truly celebrates fresh summer veggies, this Zucchini and Yellow Squash Au Gratin Recipe is exactly what your dinner table needs. Featuring tender slices of zucchini and yellow squash bathed in a rich, creamy cheese sauce, it’s a comforting classic with a bright, fresh twist. The golden, bubbly topping adds just the right amount of crunch and flavor, making this dish the ultimate crowd-pleaser for family dinners or potluck favorites.
Ingredients You’ll Need
This recipe calls for a handful of simple, fresh ingredients that work together beautifully to create layers of flavor and texture. Each element contributes to both the creamy richness and the vibrant color that make this dish so irresistible.
- 2 medium zucchinis, sliced: They bring a mild sweetness and vibrant green color to the dish.
- 2 medium yellow squash, sliced: Their tender texture and sunny hue complement the zucchini perfectly.
- 1 cup heavy cream: Provides the luscious, velvety base for the cheese sauce.
- 1 cup shredded sharp cheddar cheese: Adds bold, tangy flavor and creaminess.
- 1/2 cup grated Parmesan cheese: Offers a salty, nutty depth that enhances every bite.
- 2 tablespoons butter: Used to grease the dish and enrich the topping for that golden finish.
- 1/2 teaspoon garlic powder: Infuses subtle, savory notes without overpowering the veggies.
- 1/2 teaspoon onion powder: Adds a gentle sweetness and earthiness to the sauce.
- Salt and pepper to taste: Essential for balancing and elevating all the flavors.
- 1/2 cup breadcrumbs (optional): For a delightful crunch on top, though you can skip if you prefer it creamy.
- 1 tablespoon fresh thyme or parsley, chopped (optional): A fresh, herbal garnish that brings brightness and color.
How to Make Zucchini and Yellow Squash Au Gratin Recipe
Step 1: Prepare the oven and baking dish
First things first, preheat your oven to 375°F (190°C). This ensures your oven is hot and ready to create that perfect golden crust. Meanwhile, grease a 9×9-inch baking dish with butter or cooking spray. This keeps the squash from sticking and adds a bit of extra buttery goodness around the edges that makes the dish even more delicious.
Step 2: Layer the sliced squash evenly
Arrange the zucchini and yellow squash slices in an even layer at the bottom of your prepared dish. Uniform slices cook evenly, so take a moment to spread them out neatly. This colorful base will soak up all the cheesy sauce perfectly and provide a beautiful presentation once baked.
Step 3: Create the cheesy sauce
In a saucepan over medium heat, warm the heavy cream until it’s just about to simmer. Stir in the sharp cheddar, Parmesan, garlic powder, onion powder, salt, and pepper. Keep stirring gently until the cheeses fully melt and the sauce becomes smooth and glossy. This rich sauce is the heart of the Zucchini and Yellow Squash Au Gratin Recipe — creamy, flavorful, and irresistible.
Step 4: Combine sauce and veggies
Pour that luscious cheese sauce evenly over the zucchini and squash slices, making sure every piece gets coated. This ensures each bite delivers the perfect balance of tender veggies and rich, cheesy goodness. Don’t be shy with that sauce — it’s what makes this dish unforgettable.
Step 5: Add the crunchy topping
For a wonderful textural contrast, sprinkle breadcrumbs evenly on top of your gratin. Dot with small pieces of butter—these melt and help the topping achieve that beautiful golden crispness. If you prefer a creamier finish without crunch, feel free to leave this step out.
Step 6: Bake until bubbly and golden
Place your dish in the oven and bake for 25 to 30 minutes. You’ll want to watch for the squash to become tender and the top to turn a lovely golden brown, bubbling all around. This baking time lets the flavors meld into that perfect delicate balance of softness and crunch.
Step 7: Rest and garnish
Once out of the oven, let the gratin cool for about five minutes before serving. This helps it set slightly, making it easier to slice and enjoy. Sprinkle with fresh thyme or parsley for a touch of color and a fresh herbal note to brighten every cheesy, creamy bite.
How to Serve Zucchini and Yellow Squash Au Gratin Recipe
Garnishes
Simple fresh herbs like chopped thyme or parsley elevate the dish, adding a pop of green and a hint of freshness that balances the richness perfectly. A light dusting of extra Parmesan on top right before serving can also lend a lovely salty finish.
Side Dishes
This au gratin pairs beautifully with roasted chicken, grilled steak, or a crisp green salad for a lighter meal. It’s also fantastic alongside holiday roasts or as part of a vegetable medley at a family gathering. The mild flavors make it versatile and suited to many styles of cuisine.
Creative Ways to Present
For a fun twist, serve individual portions in small ramekins or scalloped dishes for an elegant presentation. Layer the squash in a spiral for a stunning visual effect. You can even add a sprinkle of toasted nuts or a drizzle of herb-infused olive oil just before serving to add extra texture and flavor complexity to the classic Zucchini and Yellow Squash Au Gratin Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover zucchini and yellow squash au gratin stores well in an airtight container in the refrigerator for up to 3 days. It’s a great make-ahead dish that tastes just as good warmed up, making weeknight dinners deliciously easy.
Freezing
This dish can be frozen, but for best texture, freeze before baking. Use a freezer-safe dish or wrap tightly with foil and plastic wrap. It should keep for up to 2 months. When ready to enjoy, bake from frozen, adding extra baking time until it’s bubbly and cooked through.
Reheating
Reheat leftovers in a preheated oven at 350°F (175°C) until warmed through, about 15-20 minutes. You can cover with foil to prevent the top from browning too much while heating. A quick microwave reheat works too, but the oven retains the creamy texture and golden topping best.
FAQs
Can I use other types of cheese in this recipe?
Absolutely! While sharp cheddar and Parmesan bring great flavor, you can experiment with Gruyere, mozzarella, or even a bit of goat cheese for different taste profiles. Just choose cheeses that melt nicely and complement the mild squash flavors.
How thin should I slice the zucchini and yellow squash?
Try to slice the squash about 1/4 inch thick. This thickness ensures they cook evenly and hold their shape, giving a nice tender bite without becoming mushy.
Is it okay to skip the breadcrumbs?
Yes! The breadcrumbs add a lovely crunch but are not essential. If you prefer a soft top or want it gluten-free, simply omit them and enjoy the creamy, cheesy layers beneath.
Can I make this recipe vegan or dairy-free?
With some swaps like coconut cream or cashew cream and dairy-free cheese alternatives, you can create a vegan version. Nutritional yeast can add cheesy flavor. Keep in mind the texture and taste will be slightly different but still delicious.
What’s the best way to ensure the squash doesn’t release too much water?
Choose firm, fresh squash and try not to over-slice them. You can also lightly salt the slices and let them sit for 10 minutes to draw out excess moisture before patting dry. This step helps prevent the dish from becoming watery during baking.
Final Thoughts
This Zucchini and Yellow Squash Au Gratin Recipe is comfort food at its finest—with a vibrant, fresh vegetable twist. Creamy, cheesy, and irresistibly golden on top, it’s a dish that invites you to slow down and savor every bite. Whether you’re making it for a family dinner or bringing it to a friend’s gathering, I promise it will be a highlight everyone talks about. Give it a try and watch how those simple summer squash transform into a truly unforgettable meal.
Print
Zucchini and Yellow Squash Au Gratin Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and comforting Zucchini and Yellow Squash Au Gratin dish featuring layers of tender sliced vegetables baked in a rich cheesy sauce, topped with a golden breadcrumb crust. This easy-to-make recipe is perfect as a delicious side dish or a light vegetarian main course.
Ingredients
Vegetables
- 2 medium zucchinis, sliced
- 2 medium yellow squash, sliced
Cheese Sauce
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For Baking and Topping
- 2 tablespoons butter
- 1/2 cup breadcrumbs (optional, for topping)
- 1 tablespoon fresh thyme or parsley, chopped (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dish evenly.
- Prepare the Baking Dish: Grease a 9×9-inch baking dish with butter or cooking spray, then arrange the sliced zucchinis and yellow squash evenly in the bottom layer.
- Make the Cheese Sauce: In a saucepan over medium heat, warm the heavy cream. Stir in the shredded cheddar cheese, grated Parmesan, garlic powder, onion powder, salt, and pepper until all the cheese melts and you achieve a smooth sauce.
- Combine Sauce and Vegetables: Pour the warm cheesy sauce evenly over the sliced zucchini and yellow squash, coating all the pieces thoroughly.
- Add Topping: If desired, sprinkle breadcrumbs evenly on top and dot the surface with small pieces of butter to get a golden and crunchy crust.
- Bake the Dish: Place the baking dish in the oven and bake for 25-30 minutes or until the squash becomes tender and the top is bubbling and golden brown.
- Serve: Remove from the oven and let it cool for 5 minutes. Garnish with fresh thyme or parsley before serving for a burst of color and flavor.
Notes
- You can substitute heavy cream with half-and-half for a lighter version, though the sauce may be less rich.
- Breadcrumb topping is optional but adds a nice crunchy texture; omit for a softer finish.
- Use freshly grated cheese for the best melting quality and flavor.
- Make sure to slice the vegetables evenly so they cook uniformly.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven.
