Zucchini and Yellow Squash Gratin

This zucchini and yellow squash au gratin transforms ordinary summer vegetables into a luxurious side dish that will have everyone asking for seconds. The combination of tender squash, caramelized onions, and a rich, creamy cheese sauce creates an irresistible flavor profile that elevates any meal.

I first made this recipe when my garden was overflowing with zucchini and I needed something beyond the usual grilled squash. The combination of smoked gouda with these tender vegetables converted even my vegetable-skeptical nephew into a squash enthusiast.

Ingredients

• Butter: provides the perfect base for sautéing and adds richness to the dish
• Onion: adds sweetness as it caramelizes look for firm onions with tight dry skins
• Zucchini and yellow squash: are the stars choose smaller squash for more tenderness and flavor
• Garlic cloves: bring aromatic depth fresh cloves with tight papery skin offer the best flavor
• Heavy cream: creates the luxurious sauce that binds everything together
• Parmesan cheese: adds savory depth and helps thicken the sauce choose freshly grated for best results
• Smoked gouda: provides an incredible flavor dimension that elevates this dish beyond ordinary gratins

Step-by-Step Instructions

Prepare Your Oven:

Heat your oven to 450 degrees to ensure it reaches proper temperature by the time you need to transfer your skillet. This high heat will create that beautiful golden brown crust on top.

Create The Flavor Base:

Melt butter in your oven-proof skillet over medium heat then add thinly sliced onions. Cook them patiently for about 5 minutes until their edges begin to caramelize which creates a sweet foundation for the dish. Add minced garlic during the final minute to release its aromatic oils without burning.

Build The Cream Sauce:

Pour in the heavy cream and allow it to come to a gentle simmer. Watch as it bubbles slightly and begins to thicken creating the base for your cheese sauce. Gradually incorporate the parmesan cheese while stirring constantly to ensure a smooth texture.

Introduce The Vegetables:

Add your sliced zucchini and yellow squash to the skillet folding them gently into the cream sauce. Allow them to cook for 4-5 minutes which softens them slightly while maintaining some firmness for the perfect texture.

Create The Golden Topping:

Sprinkle the smoked gouda evenly across the top of your vegetables creating a blanket that will melt and brown beautifully. Transfer the entire skillet to your preheated oven and bake for 15-20 minutes until the cheese transforms into a gorgeous golden brown crust.

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The smoked gouda is truly the secret weapon in this recipe. I discovered its magic quite by accident when I ran out of regular cheese one evening. The smoky notes complement the subtle sweetness of the squash in a way that makes this dish memorable rather than just another vegetable side.

Selecting The Perfect Squash

When shopping for zucchini and yellow squash look for smaller specimens about 6-8 inches in length. These younger squash contain fewer seeds and have more tender flesh with better flavor. The skin should be vibrant in color without blemishes and feel firm but not hard when gently squeezed. Avoid oversized squash as they tend to be watery with large seeds that can make your gratin soggy.

Cheese Variations

While smoked gouda provides a distinctive flavor profile this recipe welcomes creative cheese substitutions. Gruyère offers nutty notes that pair beautifully with the vegetables or try fontina for a more mellow buttery taste. For a sharper flavor profile sharp white cheddar works wonderfully especially when combined with a sprinkle of herbs like thyme. Whatever cheese you choose be sure to grate it yourself rather than using pre-shredded varieties which contain anti-caking agents that can prevent proper melting.

Serving Suggestions

This au gratin makes a stunning accompaniment to grilled or roasted meats particularly chicken or pork. For a complete vegetarian meal serve it alongside a simple green salad and crusty bread to soak up the delicious cream sauce. During summer months pair it with sliced tomatoes drizzled with balsamic for a seasonal celebration of garden bounty. For special occasions consider serving individual portions in ramekins which creates an elegant presentation that impresses guests.

Preventing Watery Gratin

For perfect texture avoid the common pitfall of watery squash gratin. After slicing your zucchini and yellow squash place them on paper towels and sprinkle lightly with salt. Let them sit for about 15 minutes then pat dry before adding to your skillet. This simple step draws out excess moisture ensuring your finished dish has that ideal creamy consistency rather than becoming soupy during baking.

Common Queries

→ What cheeses work best for this gratin?

Smoked gouda adds depth, while parmesan provides sharpness. Feel free to substitute with gruyère or cheddar for other flavors.

→ Can I use larger zucchini or squash?

Yes, but increase the cream and parmesan to maintain the creamy texture. Larger squash may also need longer cooking times.

→ Is this dish suitable for vegetarians?

Absolutely! All ingredients are vegetarian-friendly. Ensure your cheeses are made without animal rennet if needed.

→ Can I make this ahead of time?

You can prepare the dish up to the baking stage, refrigerate, then bake just before serving for best texture and flavor.

→ What main courses pair well with this dish?

This gratin is a wonderful side for roasted chicken, grilled steak, or can be enjoyed on its own with crusty bread.