Zucchini and yellow squash au gratin

Introduction:

Zucchini and yellow squash au gratin is a delightful and comforting dish that combines the freshness of summer squash with the richness of a creamy, cheesy sauce. Perfect as a side dish or a vegetarian main course, this recipe is sure to impress even the pickiest of eaters. In this article, we’ll explore the irresistible flavors of zucchini and yellow squash au gratin and provide you with a delicious recipe to try at home.

Ingredients:

2 medium zucchini, sliced thinly
2 medium yellow squash, sliced thinly
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1/2 cup breadcrumbs
Chopped fresh parsley for garnish (optional)

Instructions:

Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish and set aside.
In a large skillet, melt the butter over medium heat. Add the sliced zucchini and yellow squash to the skillet and sauté until they are just tender, about 5-7 minutes. Remove from heat and set aside.
In the same skillet, add the flour and cook, stirring constantly, for 1-2 minutes to make a roux.
Gradually whisk in the milk, making sure to break up any lumps, and cook until the mixture thickens, about 3-4 minutes.
Stir in the shredded cheddar cheese and grated Parmesan cheese until melted and smooth. Add the garlic powder, onion powder, salt, and pepper, and stir to combine.
Arrange the cooked zucchini and yellow squash slices in the prepared baking dish in an even layer.
Pour the cheese sauce evenly over the zucchini and yellow squash slices, making sure they are fully covered.
In a small bowl, mix together the breadcrumbs with a little bit of melted butter until combined. Sprinkle the breadcrumb mixture evenly over the top of the cheese sauce.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the sauce is bubbly.
Remove from the oven and let the au gratin cool for a few minutes before serving.
Garnish with chopped fresh parsley, if desired, before serving.
Enjoy this creamy and cheesy zucchini and yellow squash au gratin as a delicious side dish for any meal!

Serving Tips:

Serve zucchini and yellow squash au gratin hot or warm for the best flavor and texture.
Garnish with fresh herbs like parsley or thyme before serving to add a pop of color and freshness to the dish.
Pair it with a protein such as grilled chicken, roasted turkey, or baked fish for a complete and satisfying meal.
Serve it alongside a crisp green salad or roasted vegetables to balance out the richness of the dish.
Present it in a decorative baking dish or serving platter to make a stunning presentation at your dinner table or potluck.

Storage Tips:

Store any leftover zucchini and yellow squash au gratin in an airtight container in the refrigerator for up to 3-4 days.
To reheat, transfer individual portions to a microwave-safe dish and heat in the microwave until warmed through, or place the entire dish in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
If you anticipate having leftovers, consider undercooking the dish slightly to prevent it from becoming mushy when reheated.
While zucchini and yellow squash au gratin can be frozen, the texture may change slightly upon thawing and reheating. To freeze, let the dish cool completely, then transfer it to a freezer-safe container or wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 1-2 months.
When ready to enjoy, thaw the frozen dish overnight in the refrigerator before reheating according to the instructions above. Garnish with fresh herbs before serving to enhance its flavor and appearance.

FAQs:

Can I use other types of cheese in zucchini and yellow squash au gratin? Absolutely! While the recipe typically calls for cheeses like Gruyere, cheddar, or a cheese blend, you can experiment with different types of cheese to suit your taste preferences. Options like Swiss, fontina, or Parmesan can also add delicious flavor to the dish.
Can I prepare zucchini and yellow squash au gratin in advance? Yes, you can assemble the dish ahead of time and refrigerate it before baking. Simply follow the recipe instructions up to the point of baking, cover the dish tightly with plastic wrap or aluminum foil, and refrigerate for up to 24 hours. When ready to bake, remove it from the refrigerator, let it come to room temperature for about 30 minutes, then bake as directed.
Can I make zucchini and yellow squash au gratin gluten-free? Absolutely! To make this dish gluten-free, simply substitute all-purpose flour with a gluten-free flour blend or cornstarch in the sauce. Ensure that all other ingredients, including the cheese and breadcrumbs (if used), are also gluten-free. This way, you can enjoy a delicious gluten-free version of zucchini and yellow squash au gratin.
Can I add other vegetables to zucchini and yellow squash au gratin? Yes, you can customize the dish by incorporating additional vegetables such as sliced onions, diced bell peppers, spinach, or mushrooms. Just be mindful of the cooking time and adjust as needed to ensure that all the vegetables are cooked to your desired level of tenderness.
Can I freeze leftover zucchini and yellow squash au gratin? While it’s possible to freeze leftover au gratin, the texture may change slightly upon thawing and reheating. To freeze, let the dish cool completely, then transfer it to a freezer-safe container or wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 1-2 months. Thaw overnight in the refrigerator before reheating in the oven or microwave until heated through.

Conclusion:

Zucchini and yellow squash au gratin is a deliciously indulgent dish that is perfect for showcasing the flavors of summer squash. With its creamy sauce, gooey cheese, and tender squash, it’s sure to become a new family favorite. Whether you’re serving it as a side dish or a vegetarian main course, this recipe is guaranteed to impress. Give it a try and savor the irresistible flavors of zucchini and yellow squash au gratin tonight!