Description
A creamy, cheesy zucchini and yellow squash au gratin baked to golden perfection, perfect as a comforting side dish.
Ingredients
- 2 medium zucchinis, sliced into rounds
- 2 medium yellow squash, sliced into rounds
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 cup breadcrumbs (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Grease a baking dish with butter or cooking spray.
- In a large skillet, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 1-2 minutes to make a roux.
- Gradually whisk in 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 preheated oven for 25-30 minutes, or until the vegetables are tender and the top is golden brown and bubbly.
- Garnish with chopped parsley before serving.
Notes
- For a gluten-free version, use gluten-free flour and breadcrumbs.
- You can substitute other cheeses like Gruyère or mozzarella for a different flavor.
- Let the dish sit for 5 minutes before serving for easier slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg
