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
- Preheat oven to 375°F (190°C) and butter a medium baking dish.
- Thinly slice zucchinis and yellow squashes to 1/8-inch thickness.
- In a bowl, whisk cream, garlic, cheese, herbs, salt, and pepper.
- Layer half the squash in dish, pour half the sauce. Repeat.
- Combine breadcrumbs with melted butter, sprinkle over top, and add Parmesan if desired.
- 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