Zucchini and Squash Au Gratin

This Zucchini and Squash Au Gratin is full of fresh summer squash and coated in a creamy and cheesy sauce. It makes a great side dish to pair with your favorite meals.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings Servings

Calories 284kcal

Equipment

large skillet
knife and cutting board
9x13 casserole dish

Ingredients

4 tablespoons butter
2 shallots
4 garlic cloves
1 ¼ cups heavy cream
⅓ cup parmesan cheese
½ teaspoon salt
½ teaspoon black pepper
2 medium sized zucchini
2 medium sized yellow squash
1 cup grated mozzarella cheese

Instructions

In a large frying pan with high sides, add the butter and thinly sliced shallots and saute until they turn translucent.
Add in the finely minced garlic, and stir for about 30 seconds to cook before adding the heavy cream.
Cook the cream until it starts to bubble and thicken.
Add in the parmesan cheese, salt and pepper and cook for about a minute.
Wash and slice the zucchini and yellow squash into about ⅛” thick slices (doesn’t have to be exact, just keep them the same size for even cooking).
Add the squash to the pan and stir with the sauce and cook for about 4-5 minutes.
Preheat the oven to 450 degrees.
Spray a 9x13 pan with nonstick cooking spray. Spoon the squash and sauce into the pan and cover the squash with the mozzarella cheese.
Place in the oven and bake for 15-20 minutes, or until the cheese on top is golden brown.
Remove and serve immediately.

Notes

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition