This Easy Cheesy Zucchini and Yellow Squash Au Gratin is a creamy, cheesy delight! Layers of tender zucchini and yellow squash are baked with a cheesy topping that melts beautifully.
If you’re looking for a way to sneak more veggies into your meal, this is it! I always go back for seconds because it’s just that good—who knew veggies could taste this cheesy? 🥒💖
Key Ingredients & Substitutions
Zucchini and Yellow Squash: These veggies are key to the dish. If you can’t find them, feel free to use eggplant or cauliflower instead. They won’t have the same taste but will add a nice texture.
Cheddar Cheese: Sharp cheddar brings great flavor. If you prefer something milder, you can substitute with mozzarella or Monterey Jack. A little feta adds a nice twist too!
Milk: Whole milk gives richness, but you can use 2% milk or almond milk if you want something lighter. For an extra creamy texture, use heavy cream instead.
Butter: While butter adds great flavor to the sauce, you can use olive oil or a dairy-free substitute if you have dietary requirements.
What’s the Best Way to Make Cheese Sauce Smooth?
Making a smooth cheese sauce can be tricky. The key is in the roux, which is the base of your sauce. Start by cooking butter and flour together to form a paste, then gradually whisk in your liquid. This prevents lumps from forming and keeps the sauce creamy.
- Keep the heat on medium to avoid burning the roux.
- Whisk continuously when adding the milk to create a smooth mixture.
- Once the sauce thickens, remove it from the heat before adding the cheese so it melts evenly without clumping.
Easy Cheesy Zucchini and Yellow Squash Au Gratin
Ingredients You’ll Need:
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 2 medium yellow squash, sliced into 1/4-inch rounds
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk (or cream for extra richness)
- 1 cup shredded sharp cheddar cheese (or a blend of cheddar and mozzarella)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Fresh thyme sprigs (for garnish)
- Optional: 1/4 teaspoon nutmeg for subtle warmth
How Much Time Will You Need?
This delicious recipe will take about 10 minutes to prepare and another 25-30 minutes to bake. So, in total, you can have this scrumptious au gratin ready in about 40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
First, set your oven to 375°F (190°C). While it’s heating, grease a medium-sized baking dish with a little butter to prevent sticking.
2. Make the Cheese Sauce:
In a saucepan over medium heat, melt the butter. Once melted, whisk in the flour to make a roux. Cook for about 1-2 minutes, stirring continuously, until it becomes lightly golden and bubbly.
3. Thicken the Sauce:
Slowly whisk in the milk, making sure there are no lumps. Keep cooking and whisking until your sauce thickens up and coats the back of a spoon, which should take about 5-7 minutes.
4. Add the Cheese:
Once thickened, take the sauce off the heat. Stir in the shredded cheddar cheese and half of the Parmesan cheese until everything is melted and smooth. Then add the garlic powder, salt, pepper, and nutmeg if you’re using it. Taste and adjust the seasoning if needed!
5. Layer the Vegetables:
In your prepared baking dish, spread the sliced zucchini and yellow squash evenly. This will create a lovely base for your cheesy goodness.
6. Combine and Coat:
Pour that delicious cheese sauce evenly over the layered squash slices, making sure every piece is well-coated for maximum flavor!
7. Add the Parmesan Topping:
Sprinkle the remaining Parmesan cheese generously over the top of the dish. This will create a beautiful, cheesy crust as it bakes!
8. Bake to Perfection:
Pop the baking dish in the oven and bake uncovered for 25-30 minutes. Keep an eye on it until the squash is tender and the top is golden brown and bubbly.
9. Final Touches:
Once done, take it out of the oven and let it rest for about 5 minutes. Garnish with fresh thyme sprigs for a touch of color before serving.
And there you have it! Enjoy this creamy and cheesy zucchini and yellow squash au gratin as a comforting side dish or a satisfying light meal. Happy cooking! 😊
FAQ for Easy Cheesy Zucchini and Yellow Squash Au Gratin
Can I Use Other Vegetables Instead of Zucchini and Yellow Squash?
Absolutely! While zucchini and yellow squash are fantastic, you can also use sliced eggplant, cauliflower, or even potatoes. Just adjust the cooking time slightly depending on the vegetables you choose, as harder veggies may need a bit longer to become tender.
Can I Make This Dish Ahead of Time?
Yes, you can prepare this recipe ahead of time! Assemble the dish up to the baking step, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, remove it from the fridge and let it sit at room temperature for about 30 minutes before baking to ensure even cooking.
What’s the Best Way to Store Leftovers?
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the oven at 350°F (175°C) until heated through, or use the microwave for a quicker option.
Can I Substitute the Dairy for a Non-Dairy Option?
Yes! For a dairy-free alternative, you can use almond milk or coconut milk in place of whole milk. For the cheeses, look for vegan cheese options that melt well. Keep in mind that the flavor may vary slightly with non-dairy substitutes.
