Zucchini and Squash Au Gratin
This Zucchini and Squash Au Gratin is a delicious and easy side dish that is perfect for any family meal. Made with fresh zucchini and squash, this dish is packed with great flavor and cheesy goodness.
One of the best things about summer is that our neighbors grow their own squash and like to share it with us. This is one of our go-to recipes for using fresh squash when we have it.
Table of contents
❤️ Why You’ll Love This Recipe
- You only need simple ingredients so you don’t have to worry about spending a lot of money at the grocery store to make this side dish.
- This dish is also easy enough to make for weeknight dinner, and elegant enough for a holiday meal.
- It’s also a great way to use up excess summer squash before it goes bad.
Are you looking for another great way to use up some summer squash from your garden? If so, next time you may want to give this Crispy Zucchini Bites recipe a try.
🛒Ingredients
This is a quick list of the ingredients that you need to make this hearty side dish. Pick up these ingredients on your next trip to the grocery store so that you can enjoy this side dish.
- butter
- shallots
- garlic cloves
- heavy cream
- parmesan cheese
- salt
- black pepper
- zucchini
- yellow squash
- grated mozzarella cheese
See the recipe card below for quantities.
🔪 How to Make This Zucchini and Squash Au Gratin
This is a quick overview of the steps needed to make this creamy side dish. You can find the full instructions in the printable recipe card at the bottom of this post.
In a large skillet, saute the shallots in butter until clear. Then add the garlic and cook for an additional 30 seconds.
Then add the heavy whipping cream and cook until it starts to bubble. Add the parmesan cheese, salt, and black pepper and cook for one minute.
Add the sliced squash to the skillet and cook for 4-5 minutes. Then pour the squash mixture into a 9×13 baking dish. Topped with shredded cheese.
Bake in a 450 degree preheated oven for 15-20 minutes. Then serve.
🥄 Equipment
You will need a few kitchen tools to help you make this tasty recipe. Grab these tools from your cabinets so you can make this hearty side dish.
- large skillet
- knife and cutting board
- 9×13 casserole dish
🥫 Storage
Storage – Store leftovers of this zucchini and squash au gratin in an airtight container in the fridge for 2-3 days.
Reheating – The best way to reheat this casserole is in the oven at 375 degrees for 10-15 minutes. However, you can also reheat single servings in the microwave for 1-2 minutes.
Serve With
This delicious and creamy side dish pairs well with any of your favorite meals, we like to serve it with this Garlic Brown Sugar Chicken or this Southern Tomato Pie.
💭 Tips
Here are a few tips that you can use to help this recipe turn out perfectly for you when you make it.
- Slice your zucchini and squash into even-sized pieces so that they cook at the same rate.
- Spray your casserole dish well with nonstick cooking spray so that it doesn’t stick.
- If you have an oven-safe skillet you can save yourself some dirty dishes and use that instead of a casserole dish for this simple side dish.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
A great way to prevent it from being soggy is to remove the seeds from your zucchini.
🍽 More Squash and Zucchini Recipes
Do you enjoy squash and zucchini? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Zucchini and Squash Au Gratin
Equipment
- large skillet
- knife and cutting board
- 9×13 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 9×13 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
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
