This Zucchini and Yellow Squash Au Gratin is a harmonious blend of creamy, cheesy goodness and fresh veggies. The luscious cheddar and Parmesan sauce wraps around the tender zucchini and squash slices, making each bite pure bliss. The golden brown crust on top, kissed with breadcrumbs and garnished with fresh parsley, takes it to the next level!

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Zucchini and Yellow Squash Au Gratin

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Author: Chef Samantha

Ingredients

Scale

2medium zucchinis, sliced into rounds
2medium yellow squash, sliced into rounds
2 tablespoonsbutter
2 tablespoonsall-purpose flour
1 cupmilk
1 cupshredded cheddar cheese
1/4 cupgrated Parmesan cheese
Salt and pepper to taste
1/4 cupbreadcrumbs (optional)
Fresh parsley, chopped, for garnish

Instructions

Preheat yourovento 375°F (190°C). Grease a baking dish with butter or cooking spray.
In alarge skillet, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 1-2 minutes to make a roux.
Graduallywhiskin the milk until smooth and thickened.
Stir in the cheddar cheese and Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
Add the sliced zucchini and yellow squash to the cheese sauce, tossing to coat evenly.
Transfer the zucchini and squash mixture to the prepared baking dish, spreading it out evenly.
If desired, sprinkle breadcrumbs over the top of the gratin for added crunch.
Bake in the preheatedovenfor 25-30 minutes, or until the vegetables are tender and the top is golden brown and bubbly.
Garnish with chopped parsley before serving.

Notes

Ensure you slice the zucchini and squash evenly to promote even cooking.
Customize the cheese by using Gruyère or mozzarella instead of cheddar for different flavor notes.
Add a pinch of nutmeg or some red pepper flakes for extra depth in the sauce.

Nutrition

Calories: 250
Sugar: 4g
Fat: 16g
Carbohydrates: 10g
Protein: 9g

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Zucchini and Yellow Squash Au Gratin