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Golden baked zucchini gratin with yellow squash in a rustic casserole dish, topped with melted cheese and crispy breadcrumbs.

Zucchini Gratin with Yellow Squash Recipe


  • Author: Ava
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

A creamy, cheesy zucchini gratin layered with tender yellow squash, garlic-infused cream, and a golden panko topping. Perfect as a side dish for weeknight dinners or holiday feasts.


Ingredients

Scale
  • 2 medium zucchinis, thinly sliced
  • 2 medium yellow squashes, thinly sliced
  • 1 cup heavy cream or half-and-half
  • 1 cup grated Gruyère cheese (or mozzarella/parmesan blend)
  • 2 cloves garlic, minced
  • 1/2 cup panko breadcrumbs
  • 2 tbsp butter, melted
  • 1 tsp fresh thyme or dried Italian herbs
  • Salt and freshly ground black pepper, to taste
  • Optional: 1/4 cup grated Parmesan cheese for topping

Instructions

  1. Preheat oven to 375°F (190°C) and butter a medium baking dish.
  2. Thinly slice zucchinis and yellow squashes to 1/8-inch thickness.
  3. In a bowl, whisk cream, garlic, cheese, herbs, salt, and pepper.
  4. Layer half the squash in dish, pour half the sauce. Repeat.
  5. Combine breadcrumbs with melted butter, sprinkle over top, and add Parmesan if desired.
  6. Bake for 35–40 minutes until golden and bubbly. Cool slightly before serving.

Notes

  • Salting zucchini slices before baking prevents a watery gratin.
  • Make ahead: Assemble up to 24 hours before baking.
  • Try adding caramelized onions for extra sweetness.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 280
  • Sugar: 3g
  • Sodium: 420mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 60mg

Keywords: zucchini gratin, yellow squash gratin, cheesy baked zucchini, summer squash casserole, vegetarian side dish