Zucchini and Yellow Squash Au Gratin
Ingredients:
2 medium zucchini, thinly sliced
2 medium yellow squash, thinly sliced
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
1 cup shredded Gruyère cheese
1/2 cup grated Parmesan cheese
1 teaspoon fresh thyme leaves
Salt and pepper, to taste
1/2 teaspoon paprika
1/2 cup panko breadcrumbs
2 tablespoons melted butter
Directions:
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
In a large skillet, heat olive oil over medium heat. Sauté garlic until fragrant, about 30 seconds.
Add zucchini and yellow squash slices. Season with salt, pepper, and thyme. Sauté for 4-5 minutes until slightly softened.
In a small saucepan, warm the heavy cream over low heat. Stir in Gruyère and half of the Parmesan cheese until melted and smooth.
Arrange half of the sautéed squash in the baking dish. Pour half of the cheese sauce over the top.
Layer the remaining squash and top with the rest of the cheese sauce.
In a small bowl, mix the panko breadcrumbs with melted butter, remaining Parmesan, and paprika.
Sprinkle the breadcrumb mixture evenly over the top.
Bake uncovered for 20-25 minutes, or until the top is golden brown and bubbly.
Let cool slightly before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 320 kcal | Servings: 6 servings
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