Description
A creamy, cheesy baked gratin featuring thinly sliced zucchini and yellow squash layered with a rich cream sauce and a golden Gruyère-Parmesan crust, perfect as a comforting side or a vegetarian main.
Ingredients
Scale
- 2 medium zucchini, thinly sliced
- 2 medium yellow squash, thinly sliced
- 1 cup heavy cream
- 1 cup Gruyère cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme, chopped
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
- Slice the zucchini and yellow squash into thin, even rounds using a mandoline or a sharp knife. Sprinkle the slices with 1/2 teaspoon of the salt, let sit for 10 minutes, then pat dry with paper towels to remove excess moisture.
- In a mixing bowl, combine 1 cup heavy cream, minced garlic, half of the shredded Gruyère (1/2 cup), half of the grated Parmesan (1/4 cup), the remaining 1/2 teaspoon salt, black pepper, and chopped thyme. Stir until blended.
- Arrange a single layer of zucchini and squash slices across the bottom of the prepared baking dish, slightly overlapping. Spoon a portion of the cream mixture evenly over the layer.
- Repeat layering squash and cream mixture until all slices are used, finishing with a top layer of squash. Pour any remaining cream mixture over the assembled layers.
- Sprinkle the remaining Gruyère and Parmesan evenly across the top. For extra crunch, optionally scatter 2 tablespoons of breadcrumbs over the cheese.
- Bake uncovered in the preheated oven for 30 to 35 minutes, until the gratin is bubbly and the top is golden brown.
- Remove from the oven and let the gratin rest for about 10 minutes to set before serving.
- Serve warm as a side dish or as a vegetarian main with salad and bread.
Notes
- Salt the sliced squash and pat dry to prevent a watery gratin.
- Use freshly grated cheese for superior melt and flavor.
- Assemble the gratin ahead of time and refrigerate; bake just before serving for the best texture.
- Let the dish rest after baking so it firms up and slices cleanly.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 220
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1.5 g
- Protein: 9 g
- Cholesterol: 65 mg
Keywords: zucchini, yellow squash, gratin, au gratin, summer vegetables, cheesy squash, side dish