Recipe: Delicious Zucchini and Yellow Squash Au Gratin

Zucchini and Yellow Squash Au Gratin. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. 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.

In a large skillet, melt butter over medium heat; add zucchini, yellow squash, shallots, and garlic. Zucchini and Yellow Squash Au Gratin This stunning side dish consists of perfectly cooked zucchini and yellow squash slices baked in a delicious cream sauce with a browned breadcrumb-Parmesan topping. Zucchini and Yellow Squash Au Gratin so good, you will want seconds!!! 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. You need 1 of medium yellow squash.
3. You need 1 tbsp. of unsalted butter.
4. Prepare 2 cloves of garlic, minced.
5. You need 1/2 cup of heavy cream or whole milk.
6. Prepare 1 tsp. of cornstarch.
7. Prepare 1/2 tsp. of salt, divided.
8. Prepare 1/2 tsp. of pepper, divided.
9. You need 1/4 tsp. of dried oregano.
10. It's 1/4 tsp. of dried chives.
11. Prepare 1/8 tsp. of onion powder.
12. It's 1/4 cup of freshly shredded parmesan.
13. You need 1/2 cup of freshly shredded gouda cheese.

In a medium sauce pan, combine almond milk, smoked Gouda, butter, salt, garlic powder, black pepper, rosemary, and thyme over medium heat. This one is called Au Gratin, which is a combination of zucchini and yellow squash that makes a delicious recipe for soups and stews. If you have never tried using zucchini and yellow squash together, it is definitely worth giving a shot. In a large skillet, saute shallots and garlic in the butter.

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..

Add zucchini, squash and heavy cream. ZUCCHINI AND YELLOW SQUASH AU GRATIN WITH SUMMER TOMATOES AND VIDALIA ONION Summertime in the kitchen is all about the garden or the Farmer's Market - zucchini, tomatoes, watermelon, strawberries, yellow squash, sweet vidalia onion, purple hull peas, corn - and the list goes on … Slice zucchini and squash into thin rounds (I like to use a mandolin to make it fast and uniform, but it's not necessary). Add zucchini and squash to the skillet. 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. Melt the butter in a small saucepan over med-high heat.