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Zucchini and Yellow Squash Au Gratin

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A creamy, cheesy baked dish made with thinly sliced zucchini and yellow squash, layered with a savory cream sauce and topped with melted cheese and optional breadcrumbs. It’s a comforting and elegant vegetarian side or light main.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 to 6 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 medium zucchinis, thinly sliced into rounds
  • 2 medium yellow squashes, thinly sliced into rounds
  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded Gruyère or Swiss cheese, divided
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/4 cup bread crumbs (optional, for topping)
  • 1 tablespoon olive oil (for breadcrumb topping, optional)
  • 2 tablespoons fresh parsley, finely chopped (for garnish)

Instructions

  1. Preheat oven to 375°F (190°C) and grease a 9×9-inch or similar baking dish.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté diced onion for 3–4 minutes until translucent. Add minced garlic and cook for 30 seconds. Remove from heat.
  3. In a bowl, mix heavy cream, Parmesan, 1/2 cup Gruyère or Swiss cheese, dried thyme, sautéed onion and garlic, salt, and pepper until well combined.
  4. Layer half of the zucchini and squash slices in the baking dish. Pour half of the cream mixture over them. Repeat with remaining squash and sauce.
  5. Top with remaining 1/2 cup of shredded cheese.
  6. If using, mix breadcrumbs with 1 tablespoon olive oil and sprinkle evenly on top.
  7. Bake uncovered for 30–35 minutes, until squash is tender and top is golden and bubbly.
  8. Let rest for 5–10 minutes before serving. Garnish with chopped parsley.

Notes

  • Use a mandoline for evenly sliced vegetables.
  • Let the gratin rest before serving for best texture.
  • For a lighter version, use half-and-half or milk thickened with cornstarch.
  • Crushed red pepper flakes add a subtle kick.
  • Mozzarella or cheddar can be substituted for Gruyère.

Nutrition

Find it online: https://savorymomskitchen.com/zucchini-and-yellow-squash-au-gratin/