Zucchini and Yellow Squash Au Gratin
Ingredients:
2 medium zucchinis, thinly sliced
2 medium yellow squashes, thinly sliced
1 tbsp 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 tsp dried thyme
Salt and pepper, to taste
1/4 cup bread crumbs (optional, for a crispy topping)
Fresh parsley, chopped (for garnish)
Directions:
Preheat Oven and Prep Ingredients:
Preheat your oven to 400°F (200°C). Grease an 8x8-inch baking dish or similar-sized casserole dish.
Cook Onion and Garlic:
In a skillet over medium heat, add olive oil and sauté the onion until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Prepare Cream Mixture:
Pour the heavy cream into the skillet with the onion and garlic. Add 1/4 cup Parmesan cheese, 1/2 cup Gruyère cheese, thyme, salt, and pepper. Stir until the cheeses are melted and the sauce is creamy. Remove from heat.
Layer the Squash:
Arrange half of the zucchini and yellow squash slices in the bottom of the prepared baking dish, overlapping slightly. Pour half of the cream mixture over the top, spreading it evenly. Repeat with the remaining squash slices and top with the remaining cream mixture.
Add Cheese and Topping:
Sprinkle the remaining 1/4 cup Parmesan cheese and 1/2 cup Gruyère cheese over the top of the squash layers. For a crispy topping, sprinkle bread crumbs evenly over the cheese layer.
Bake:
Cover with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 15-20 minutes, until the top is golden brown and the squash is tender.
Garnish and Serve:
Let cool for a few minutes, then garnish with fresh parsley before serving.
Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins
Kcal: Approx. 250 per serving | Servings: 6