This Easy Zucchini and Yellow Squash Au Gratin is a cheesy delight! Layers of tender veggies are coated in a creamy sauce and topped with golden breadcrumbs for that extra crunch.
You’ll love how this dish makes veggies taste irresistible! I like to serve it as a side at dinner, and guess what? It makes great leftovers for lunch—if there are any left! 😄
Key Ingredients & Substitutions
Zucchini and Yellow Squash: These two veggies are the stars of the dish, bringing a mild flavor and lovely texture. If either is unavailable, you can use eggplant or even sliced potatoes as a substitute.
Cheddar Cheese: I love the sharp flavor of cheddar in this recipe. If you want to mix things up, consider using a blend of mozzarella and gouda for a different taste. Just keep it melty!
Parmesan Cheese: This adds a tasty salty kick. If you’re looking for a dairy-free option, nutritional yeast can provide a similar flavor without the cheese.
Breadcrumbs: They give a crispy topping. You can skip them if you prefer a softer dish or use crushed crackers, panko, or even cornflakes for crunch!
How Do I Make the Sauce Smooth Without Lumps?
Making a smooth cheese sauce can be tricky, but it’s all about the technique! Follow these simple tips to get it right:
- After adding the flour, keep stirring it for 1-2 minutes to cook the raw taste out.
- When you slowly whisk in the milk, do it gradually. This helps prevent lumps from forming.
- Always stir constantly while adding the milk, using a whisk helps a lot.
- If you do end up with lumps, try using an immersion blender in the pan or strain the sauce through a fine mesh sieve.
Perfecting this step can make your au gratin creamy and delicious! Enjoy cooking this tasty side dish!
Easy Zucchini and Yellow Squash Au Gratin
Ingredients You’ll Need:
For the Vegetables:
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 2 medium yellow squash, sliced into 1/4-inch rounds
For the Cheese Sauce:
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk (preferably whole milk)
- 1 cup shredded cheddar cheese (or a mix of cheddar and Gruyère)
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg (optional)
- Salt and freshly ground black pepper, to taste
For Topping:
- 1/4 cup breadcrumbs (optional, for added topping crunch)
How Much Time Will You Need?
This easy au gratin recipe takes about 15 minutes of preparation time, plus 20-25 minutes to bake. So, in total, you’re looking at around 40 minutes of your time to create a delicious veggie dish that everyone will love!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This is important so your au gratin bakes evenly and gets that lovely golden top!
2. Sauté the Veggies:
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until it’s fragrant. Then, toss in the sliced zucchinis and yellow squash. Cook them for about 5 minutes, stirring occasionally, until they start to soften. Once they’re looking good, remove them from the pan and set them aside.
3. Make the Cheese Sauce:
In the same pan, add the flour and whisk constantly for about 1-2 minutes to create a roux. You want to cook it without browning it. Gradually whisk in the milk, making sure there are no lumps. Keep stirring until the sauce thickens up nicely, which should take about 4-5 minutes. Now, stir in the cheddar and Parmesan cheese until everything is melted and creamy. Don’t forget to add the nutmeg, salt, and pepper for taste!
4. Combine and Transfer:
Now, bring back that sautéed zucchini and squash and mix them into the cheese sauce, stirring gently until they’re all coated. Next, transfer this delicious mixture into a lightly buttered baking dish.
5. Add the Topping and Bake:
If you’re using breadcrumbs, sprinkle them evenly over the top, along with a little extra cheese for a browning effect. Now it’s time to place your dish in the oven! Bake uncovered for 20-25 minutes, or until the top is a beautiful golden brown and the sauce is bubbling.
6. Serve and Enjoy:
Once done, take it out of the oven and let it rest for a few minutes. This will help the sauce set just a little. Now, it’s all ready to be served! Enjoy your creamy and cheesy zucchini and yellow squash au gratin—a delightful side dish that’s sure to impress!
FAQ for Easy Zucchini and Yellow Squash Au Gratin
Can I Use Other Vegetables in This Recipe?
Absolutely! Besides zucchini and yellow squash, you can experiment with vegetables like eggplant, mushrooms, or sliced potatoes. Just keep in mind that cooking times may vary slightly depending on the vegetable’s moisture content.
What Can I Substitute for Dairy in This Recipe?
If you’re looking for a dairy-free option, try using almond milk, oat milk, or coconut milk in place of regular milk. For the cheese, you can use dairy-free cheese alternatives or nutritional yeast for a cheesy flavor.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just reheat in the microwave or oven until warmed through. If you want to maintain the crispness of the topping, consider reheating in the oven!
Can I Prepare This Dish Ahead of Time?
Yes! You can assemble the dish a day in advance and refrigerate it, just remember to cover it tightly. When you’re ready to bake, you might need to add a few extra minutes to the cooking time as it will be cold from the fridge.
