Best 7 Zucchini And Squash Au Gratin Recipes

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In the realm of culinary delights, where flavors dance and textures intertwine, lies a dish that is both comforting and captivating: Zucchini and Squash Au Gratin. This delectable casserole combines the tender sweetness of zucchini and squash with a rich, creamy sauce, topped with a golden-brown crust. Prepared with either fresh zucchini and squash or frozen and thawed vegetables, this dish offers a versatile option for home cooks seeking a satisfying and nourishing meal. Alongside the classic Zucchini and Squash Au Gratin recipe, this article presents two enticing variations: one incorporating a zesty blend of Mexican spices, and the other showcasing a vibrant combination of herbs and Parmesan cheese. Whether you prefer a traditional or a more adventurous flavor profile, these recipes will surely tantalize your taste buds and leave you craving for more.

Here are our top 7 tried and tested recipes!

ZUCCHINI AND YELLOW SQUASH GRATIN



Zucchini and Yellow Squash Gratin image

Panko is an innovative Japanese flaky riff on breadcrumbs. It makes an excellent crusty topping for gratins like this one and macaroni and cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 30m

Number Of Ingredients 9

2 tablespoons butter
2 medium zucchini (about 7 ounces each), sliced crosswise 1/4 inch thick
2 medium yellow squash (about 7 ounces each), sliced crosswise 1/4 inch thick
2 shallots, minced
2 garlic cloves, minced
Coarse salt and ground pepper
1/2 cup heavy cream
1 cup panko
1/2 cup grated Parmesan cheese

Steps:

  • Preheat oven to 450. In a large skillet, melt butter over medium heat; add zucchini, yellow squash, shallots, and garlic. Season with salt and pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 4 to 6 minutes.
  • Add cream, and cook until thickened, about 5 minutes. Remove skillet from heat; stir in 1/2 cup panko and 1/4 cup Parmesan.
  • Spoon mixture into a shallow 2-quart baking dish. Sprinkle with remaining panko and Parmesan; season with salt and pepper. Bake until top is golden, 8 to 10 minutes.

Nutrition Facts : Calories 328 g, Fat 20 g, Fiber 3 g, Protein 11 g

ZUCCHINI AND SQUASH AU GRATIN



Zucchini and Squash Au Gratin image

Squash is hard to dislike... and with this recipe, it's near impossible! The freshness of the zucchini is accented (not hidden) by the addition of cream and cheese... yummers!

Provided by Bobbie Seacrist

Categories     Vegetables

Time 45m

Number Of Ingredients 10

2 Tbsp butter
1 large zucchini, sliced
1 large yellow squash, sliced
2 medium shallots, minced
1 tsp garlic (fresh or jar)
1/2 c heavy cream
shredded cheese, just a handful to sprinkle
salt and pepper, to taste
sprinkle of oregano
Parmesan cheese, to taste

Steps:

  • 1. Preheat oven to 450 degrees.
  • 2. In a large skillet, saute shallots and garlic in the butter. Cook until shallots are translucent.
  • 3. Add zucchini, squash and heavy cream. Add salt, pepper, and Parmesan cheese.
  • 4. Cook 8 to 10 minutes or until mixture is bubbly.
  • 5. Transfer to an oven safe baking dish and sprinkle with a little more Parmesan and shredded cheese.
  • 6. Bake for 10 to 14 minutes or until mixture is bubbly and golden brown on top.

ZUCCHINI AND YELLOW SQUASH AU GRATIN



Zucchini and Yellow Squash Au Gratin image

Tender pieces of zucchini and yellow squash in a mouthwatering creamy cheese sauce. This delectable easy skillet vegetable will quickly become one of your family favorites.

Provided by Beth Pierce

Categories     Side dish

Time 45m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
1/2 onion thinly sliced
1 small zucchini sliced in rounds 1/8 to 1/4 inch thick (please see notes)
1 small yellow squash sliced in rounds 1/8 to 1/4 inch thick (please see notes)
2 large cloves garlic minced
1/2 cup heavy cream
1/4 cup grated parmesan
1 cup shredded smoked gouda

Steps:

  • Preheat oven to 450 degrees
  • Melt butter in oven proof skillet over medium heat. Add onion and cook until the edges start to brown approximately 5 minutes. Add garlic and cook for additional 1 minute. Add cream and simmer until bubbly and starting to thicken. Slowly stir in parmesan. Add zucchini and yellow squash and cook an additional 4-5 minutes.
  • Sprinkle with smoked gouda and bake in the oven for 15-20 minutes or until cheese is golden brown.

Nutrition Facts : Calories 247 calories, Sugar 2.4 g, Sodium 215.2 mg, Fat 20.2 g, SaturatedFat 11.6 g, TransFat 0.4 g, Carbohydrate 11.1 g, Fiber 1.4 g, Protein 6.5 g, Cholesterol 52.5 mg

ZUCCHINI GRATIN



Zucchini Gratin image

Get Ina Garten's cheesy Zucchini Gratin recipe from Barefoot Contessa on Food Network. Nutty Gruy�re cheese pairs well with the soft flavors of the squash.

Provided by Ina Garten

Categories     side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere

Steps:

  • Preheat the oven to 400 degrees F.
  • Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
  • Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

GRATIN OF ZUCCHINI AND YELLOW SQUASH



Gratin of Zucchini and Yellow Squash image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

2 small zucchini, about 3/4 pound
2 small yellow squash, about 3/4 pound
2 tablespoons olive oil
1/2 cup finely chopped onion
2 teaspoons finely chopped garlic
2 sprigs fresh thyme, chopped, or 1/2 teaspoon dried
Salt and freshly ground pepper to taste
3 medium-size ripe tomatoes, cored and cut into thin slices
2 tablespoons basil leaves cut into small strips
2 tablespoons freshly grated Parmesan cheese

Steps:

  • Preheat the broiler.
  • Rinse the zucchini and squash and pat them dry. Trim off the ends but do not peel them. Slice them in thin slices crosswise.
  • Heat 1 tablespoon olive oil in a nonstick skillet and when hot add the zucchini, squash, onion, garlic and thyme. Saute over high heat, shaking the pan and tossing the vegetables gently. Add salt and pepper and cook for a total of 5 minutes.
  • Spoon the mixture into a casserole or baking dish. Smooth the top and arrange the sliced tomatoes in a circular pattern to cover the top. Add salt and pepper and sprinkle with the strips of basil leaves and the cheese. Drizzle the remaining oil over all.
  • Place under the broiler for 3 to 4 minutes or until light brown.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 9 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 701 milligrams, Sugar 5 grams

SUMMER SQUASH AND ZUCCHINI GRATIN



Summer Squash and Zucchini Gratin image

Easy to make and delicious squash and zucchini gratin side dish.

Provided by becky

Time 50m

Yield 6

Number Of Ingredients 12

1 large sweet onion
2 medium zucchini
2 medium yellow squash
2 tablespoons salted butter
2 cloves garlic, minced
1 cup heavy cream
½ cup whole-milk ricotta cheese
1 cup shredded Parmesan cheese
½ cup chopped cooked bacon
1 ½ cups shredded smoked Gouda cheese
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Slice onion into thin rounds. Slice zucchini and yellow squash into 1/4-inch rounds.
  • Melt butter in an oven-proof skillet over medium heat. Add onion slices and cook until soft and translucent, about 5 minutes. Add garlic and cook until softened, 2 to 3 minutes. Add cream and ricotta cheese; stir and simmer until bubbly and starting to thicken, 3 to 5 minutes.
  • Slowly stir in Parmesan cheese. Add zucchini and summer squash and gently stir to combine. Cook for just a few minutes then sprinkle with bacon. Spread Gouda cheese evenly over the bacon and top with salt and pepper.
  • Transfer skillet to the preheated oven and bake until cheese is deep golden brown on top and squash is tender, about 20 minutes. If squash needs more cooking time, cover the skillet with foil so the top crust doesn't get too dark.

Nutrition Facts : Calories 475.1 calories, Carbohydrate 11 g, Cholesterol 130.7 mg, Fat 38.5 g, Fiber 2.5 g, Protein 22.9 g, SaturatedFat 22.2 g, Sodium 1087.3 mg, Sugar 3 g

GRILLED SQUASH AND ZUCCHINI



Grilled Squash and Zucchini image

A refreshing summer vegetable medley.

Provided by John Cox

Categories     Side Dish     Vegetables     Squash     Zucchini     Grilled Zucchini Recipes

Time 45m

Yield 4

Number Of Ingredients 7

1 yellow squash, sliced
1 zucchini, sliced
1 lemon, zested and juiced
1 tablespoon unsalted butter, cut into chunks
1 teaspoon kosher salt
1 tablespoon ground black pepper, or to taste
1 teaspoon cayenne pepper, or to taste

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Place yellow squash and zucchini on a square of aluminum foil; sprinkle with lemon zest, lemon juice, and butter. Season with salt, black pepper, and cayenne pepper. Wrap the aluminum foil over the vegetables.
  • Cook vegetables on the preheated grill until tender, about 30 minutes.

Nutrition Facts : Calories 53.7 calories, Carbohydrate 7.9 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 3.3 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 487.9 mg, Sugar 0.9 g

Tips:

  • Choose the right zucchini and squash: Use young, tender zucchini and squash for the best flavor and texture. Avoid large, mature vegetables, as they can be tough and seedy.
  • Slice the vegetables evenly: This will help them cook evenly and prevent some pieces from becoming overcooked while others remain undercooked.
  • Don't overcrowd the baking dish: Make sure there is enough space between the vegetable slices so that they can cook evenly and get crispy.
  • Use a good quality cheese: The cheese is a key ingredient in this dish, so use a cheese that you enjoy the flavor of. A sharp cheddar or Gruyère cheese is a good choice.
  • Bake the dish until the cheese is melted and bubbly and the vegetables are tender: This usually takes about 20-25 minutes.

Conclusion:

Zucchini and squash au gratin is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to use up fresh zucchini and squash from your garden, and it is also a good way to get your kids to eat their vegetables. With its creamy, cheesy sauce and crispy topping, this dish is sure to be a hit with everyone at your table.

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