Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, zucchini and yellow squash au gratin. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Zucchini and Yellow Squash Au Gratin is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Zucchini and Yellow Squash Au Gratin is something that I have loved my whole life.
In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Zucchini Gratin with Yellow Squash is a luscious creamy cheesy medley of zucchini, yellow squash, onions and garlic. It is quick and easy to prepare.
To begin with this recipe, we must first prepare a few components. You can cook zucchini and yellow squash au gratin using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Zucchini and Yellow Squash Au Gratin:
- Make ready 1 medium zucchini
- Get 1 medium yellow squash
- Get 1 tbsp. unsalted butter
- Make ready 2 cloves garlic, minced
- Get 1/2 cup heavy cream or whole milk
- Make ready 1 tsp. cornstarch
- Take 1/2 tsp. salt, divided
- Prepare 1/2 tsp. pepper, divided
- Take 1/4 tsp. dried oregano
- Take 1/4 tsp. dried chives
- Prepare 1/8 tsp. onion powder
- Make ready 1/4 cup freshly shredded parmesan
- Make ready 1/2 cup freshly shredded gouda cheese
This zucchini and squash au gratin is an amazing side dish and cooks up so quick that it won't heat your kitchen up. In a large skillet, melt butter over medium heat; add zucchini, yellow squash, onion, and garlic. For this recipe, I used tricolor fingerling potatoes, zucchini, yellow squash, goat's milk, sheep's milk pecorino romano and grass-fed butter to create a version of potatoes au gratin that is loaded with flavor and nutrients. After an afternoon of sugar and treats, I decided to put together a simple vegetable gratin, starring the enormous zucchini that we pulled out of our garden a few days ago.
Instructions to make Zucchini and Yellow Squash Au Gratin:
- Preheat the oven to 350°F. Lightly grease an 8x8" baking pan and set it aside.
- Wash the zucchini and yellow squash, then slice them into coins about 1/4" thick. Place them into a bowl and season them with 1/4 tsp each salt, pepper and oregano. Set aside.
- Melt the butter in a small saucepan over med-high heat. Once it's melted, add the garlic and stir until fragrant. Then pour in the cream (or milk) and whisk in the cornstarch, the onion powder and 1/4 tsp each of salt, pepper and chives. Allow this to come to a simmer and simmer until thickened…just about 2-3 minutes. Once thickened, remove from the heat and stir in the parmesan cheese.
- Lay out the squash in the prepared baking pan. Pour the cream mixture over the top. Sprinkle the gouda evenly over the top.
- Bake for 12-15 minutes, until the squash is fork tender. Switch your oven to broil and let the cheese brown for 2-3 minutes.
- Remove the pan from the oven and let it sit for 5 or so minutes, then serve.
I layered the zucchini slices, along with slices of yellow squash and tomato, and added just enough fresh basil and grated Parmesan cheese for a great herb-cheese flavor. Lightly grease/spray a casserole dish and set aside. In a large skillet, melt the butter. The Neelys prepare a zucchini casserole that even veggie-haters will love.. This broiled zucchini side dish stars baby zucchini, a pint-sized, more tender version of zucchini.
So that is going to wrap this up with this special food zucchini and yellow squash au gratin recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
