This Easy Zucchini and Yellow Squash Au Gratin is a tasty side dish perfect for any meal! With layers of fresh veggies and creamy cheese, it’s colorful and delicious!
You’ll love how the cheese gets all bubbly and golden. It makes a great way to sneak in some veggies! I often serve it alongside grilled chicken for a delightful dinner.
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is key for this dish. You can swap it with yellow squash if you prefer! If zucchini isn’t available, eggplant or even thinly sliced potatoes can work too, but adjust the cooking time as they may take longer to soften.
Yellow Squash: Yellow squash adds a lovely color. If you’re out of it, use just more zucchini or a different summer squash. For a twist, try adding thinly sliced bell peppers for extra flavor.
Cheddar Cheese: Sharp cheddar brings great flavor. You can mix it up — Monterey Jack or Gruyère can be used instead. For a dairy-free option, try a nut-based cheese or nutritional yeast for a cheesy flavor.
Milk: Whole milk makes the sauce creamy, but you can substitute with any plant-based milk like almond or oat milk. Just make sure they’re unsweetened varieties!
How Do You Make a Smooth Cheese Sauce?
Creating a smooth cheese sauce can be tricky, but with the right technique, it’s simple! Starting with a roux is the best way to achieve that creamy texture. Here’s how:
- Melt the butter in a skillet over medium heat. Don’t let it brown.
- Add flour while whisking constantly for about 1-2 minutes. This forms the roux.
- Gradually pour in the milk, whisking until thickened, about 4-5 minutes.
- Once thick, stir in the cheese until melted and smooth. Keep mixing to avoid lumps.
If you notice any lumps, a quick tip is to use an immersion blender for a perfect smoothness. Just be careful, as the mixture will be hot!
Easy Zucchini and Yellow Squash Au Gratin
Ingredients You’ll Need:
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 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- Optional: pinch of nutmeg
For Greasing:
- 1 tablespoon olive oil or cooking spray
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 30 minutes of cooking time. All in all, you will need around 40 minutes to get this delicious dish on the table!
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first, preheat your oven to 375°F (190°C). While the oven heats up, take a baking dish or oven-safe skillet and lightly grease it with olive oil or cooking spray to prevent sticking.
2. Make the Roux:
In a large skillet over medium heat, melt the unsalted butter. Once melted, add the flour and whisk continuously for 1-2 minutes to create a roux. It should be bubbling but not browned. This step is crucial for a creamy sauce!
3. Create the Cheese Sauce:
Gradually whisk in the whole milk. Keep stirring until the mixture thickens and becomes smooth, which should take about 4-5 minutes. Next, stir in the shredded cheddar cheese, grated Parmesan, garlic powder, onion powder, and a pinch of nutmeg if you’re feeling fancy. Mix until the cheese is fully melted and the sauce is nice and creamy. Don’t forget to season with salt and pepper to your liking!
4. Combine and Spread:
Gently add the sliced zucchini and yellow squash into the cheese sauce, making sure each piece is well coated. Pour the cheesy vegetable mixture into the prepared baking dish or skillet, spreading it out evenly.
5. Bake to Perfection:
Now it’s time to bake! Place the dish in the preheated oven and let it bake for 25-30 minutes, or until the top is golden brown and bubbling. This is when your kitchen will start to smell amazing!
6. Serve and Enjoy:
Once baked, take it out of the oven and allow it to cool for a few minutes. This will help it set a bit before you dig in. Serve it warm and enjoy your creamy, cheesy zucchini and yellow squash au gratin as a perfect side dish or even a main meal!
This delightful dish pairs beautifully with grilled meats or can be enjoyed as a vegetarian main with a refreshing side salad. Enjoy your meal!
FAQ about Easy Zucchini and Yellow Squash Au Gratin
Can I Use Different Types of Squash?
Absolutely! While this recipe calls for zucchini and yellow squash, you can substitute them with other summer squashes or use thinly sliced eggplant or even potatoes. Just keep in mind that the cooking time may vary based on the type of squash you choose.
How Can I Make This Recipe Dairy-Free?
You can easily make this au gratin dairy-free by using plant-based milk (like almond or oat milk) and switching out the cheese for a vegan cheese alternative or nutritional yeast for flavor. Just ensure that the butter is replaced with a vegan substitute.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the oven or microwave until heated through. You might want to add a splash of milk or plant-based milk before reheating to refresh the creamy texture!
Can I Prepare This Dish in Advance?
Yes, you can prepare the cheesy sauce and assemble the dish a day in advance. Just cover it tightly and refrigerate. When you’re ready to bake, you may need to add a few extra minutes to the cooking time if it’s cold from the fridge. Enjoy a hassle-free meal!