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How to Make Zucchini Gratin with Yellow Squash

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Ingredients
 

  • 2 medium zucchinis thinly sliced
  • 2 medium yellow squashes thinly sliced
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • 1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1/2 cup breadcrumbs
  • 2 tablespoons butter melted
  • Fresh parsley chopped (optional, for garnish)

Instructions

Preheat the Oven:

  • Preheat your oven to 375°F (190°C).
  • Grease a 9x13-inch baking dish or a similar-sized gratin dish.

Prepare the Vegetables:

  • Thinly slice the zucchinis and yellow squashes. You can use a mandoline slicer for even slices.

Sauté the Onion and Garlic:

  • In a large skillet, heat the olive oil over medium heat.
  • Add the chopped onion and sauté until translucent, about 5 minutes.
  • Add the minced garlic and cook for another 1-2 minutes, until fragrant.

Make the Cream Sauce:

  • Reduce the heat to low and stir in the heavy cream, Parmesan cheese, thyme, basil, salt, and pepper.
  • Simmer gently for about 2-3 minutes, until the sauce begins to thicken.

Assemble the Gratin:

  • Arrange half of the zucchini and yellow squash slices in the bottom of the prepared baking dish, slightly overlapping.
  • Pour half of the cream sauce over the vegetables.
  • Sprinkle with half of the shredded mozzarella cheese.
  • Repeat the layers with the remaining zucchini, yellow squash, cream sauce, and mozzarella cheese.

Prepare the Breadcrumb Topping:

  • In a small bowl, combine the breadcrumbs with the melted butter. Mix well.

Top and Bake:

  • Sprinkle the breadcrumb mixture evenly over the top of the gratin.
  • Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
  • Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the vegetables are tender.

Serve:

  • Let the gratin cool for a few minutes before serving.
  • Garnish with chopped fresh parsley if desired.