A creamy and delicious Zucchini and Yellow Squash Au Gratin, perfect as a side dish or a vegetarian main course.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:6 servings 1x
Category:Side Dish
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 medium zucchini, sliced (about 2 cups)
2 medium yellow squash, sliced (about 2 cups)
1 cup shredded cheddar cheese
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1 tablespoon olive oil
1/4 cup breadcrumbs (optional for topping)
Instructions
Preheat your oven to 375°F. Grease a 9×13-inch baking dish with olive oil.
In a large bowl, combine the sliced zucchini and yellow squash. Add garlic powder, onion powder, salt, black pepper, and paprika. Toss until the vegetables are evenly coated.
Layer half of the zucchini and squash mixture in the prepared baking dish. Pour half of the heavy cream over the vegetables, then sprinkle with half of the cheddar cheese. Repeat with the remaining vegetables, cream, and cheddar cheese.
Top with grated Parmesan cheese and breadcrumbs if using.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and the vegetables are tender.
Let it cool for 5 minutes before serving.
Notes
For a creamier texture, substitute half of the heavy cream with cream cheese.
To add some heat, sprinkle red pepper flakes on top before baking.