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Hello, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, zucchini and yellow squash au gratin. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
This quick and easy Zucchini Gratin with Yellow Squash is a luscious creamy cheesy medley of zucchini, yellow squash, onions and garlic. It will make a summer squash lover out of you! Summer is in full force here and with it comes lots of fresh zucchini and yellow squash. yellow squash, sliced.
Zucchini and Yellow Squash Au Gratin is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Zucchini and Yellow Squash Au Gratin is something which I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook zucchini and yellow squash au gratin using 13 ingredients and 6 steps. Here is how you cook that.
What needs to be prepared of Zucchini and Yellow Squash Au Gratin:
- Prepare 1 medium zucchini
- Take 1 medium yellow squash
- Take 1 tbsp. unsalted butter
- Take 2 cloves garlic, minced
- Prepare 1/2 cup heavy cream or whole milk
- Make ready 1 tsp. cornstarch
- Prepare 1/2 tsp. salt, divided
- Prepare 1/2 tsp. pepper, divided
- Take 1/4 tsp. dried oregano
- Make ready 1/4 tsp. dried chives
- Prepare 1/8 tsp. onion powder
- Make ready 1/4 cup freshly shredded parmesan
- Get 1/2 cup freshly shredded gouda cheese
I used skim milk instead of heavy cream and it came. Today we're making my lightened-up zucchini and yellow squash au gratin! It's a perfect side dish, crunchy on the outside, and cheesy and gooey on the. It encompasses both zucchini and yellow squash, so it's understandable why so many assume the two are exactly the same except for the shade of their skin.
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.
Zucchini is straight, while yellow squash has a fat bottom and tapers towards the neck. Yellow squash can also have more seeds in its flesh. Summer squash varieties include zucchini, yellow squash (straightneck squash), and crookneck squash. Summer squash and zucchini are harvested the moment they reach a usable size. Fresh Tomato and Zucchini Au Gratin.
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