Best 2 Zucchini And Yellow Squash Gratin Recipes

Zucchini and yellow squash gratin is a delectable and versatile dish that combines the flavors of fresh summer vegetables with a creamy, cheesy sauce. This savory casserole is perfect for a light lunch or dinner, and it can also be served as a side dish. The recipe is easy to follow and can be customized to your liking. Whether you prefer a vegetarian or meat-based gratin, there is a recipe in this article that will satisfy your cravings. From a classic zucchini and yellow squash gratin with a crispy breadcrumb topping to a more indulgent version featuring bacon and Gruyère cheese, these recipes offer a range of options to suit every taste. So, gather your ingredients, preheat your oven, and get ready to create a delicious and comforting meal that will impress your family and friends.

Here are our top 2 tried and tested recipes!

YELLOW SQUASH AND ZUCCHINI GRATIN

Yellow Squash and Zucchini Gratin image

This gratin is the perfect way to use up an abundance of summer squash. It's easy to prepare, takes just 10 minutes in the oven and serves up bubbly and delicious. -Jonathan Lawler, Greenfield, Indiana

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 tablespoons butter
2 medium zucchini, cut into 1/4-inch slices
2 medium yellow summer squash, cut into 1/4-inch slices
2 shallots, minced
1/2 teaspoon sea salt
1/4 teaspoon coarsely ground pepper
4 garlic cloves, minced
1/2 cup heavy whipping cream
1 cup panko bread crumbs, divided
1/2 cup grated Parmesan cheese, divided

Steps:

Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, 4-6 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute more., Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.

Nutrition Facts : Calories 203 calories, Fat 14g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 357mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

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

Ingredients

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

Tips:

Choose the right zucchini and yellow squash. Look for firm, unblemished vegetables with bright green or yellow skin. Avoid vegetables that are too large or have soft spots.
Slice the vegetables evenly. This will help them cook evenly. If the vegetables are not sliced evenly, some pieces may be overcooked while others are still undercooked.
Use a sharp knife to slice the vegetables. A dull knife will crush the vegetables and make them more likely to break during cooking.
Don't overcrowd the pan. If you overcrowd the pan, the vegetables will not cook evenly. Cook the vegetables in batches if necessary.
Season the vegetables well. Salt and pepper are essential seasonings for any vegetable dish. You can also add other herbs and spices to taste.
Bake the vegetables until they are tender. The cooking time will vary depending on the thickness of the vegetables. Check the vegetables regularly to make sure they do not overcook.
Serve the vegetables immediately. Zucchini and yellow squash gratin is best served hot out of the oven.

Conclusion:

Zucchini and yellow squash gratin is a delicious and easy-to-make side dish that is perfect for any occasion. This dish is a great way to use up fresh zucchini and yellow squash. It is also a good source of vitamins and minerals. So next time you are looking for a healthy and delicious side dish, give zucchini and yellow squash gratin a try.