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Yellow Squash and Zucchini Gratin

This gratin is the perfect way to use up an abundance of summer squash. It's easy to prepare, takes just 10 minutes in the oven, and serves up bubbly and delicious. —Jonathan Lawler, Greenfield, Indiana
  • Total Time
    Prep: 25 min. Bake: 10 min.
  • Makes
    6 servings

Ingredients

  • 2 tablespoons butter
  • 2 medium zucchini, cut into 1/4-inch slices
  • 2 medium yellow summer squash, cut into 1/4-inch slices
  • 2 shallots, minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon coarsely ground pepper
  • 4 garlic cloves, minced
  • 1/2 cup heavy whipping cream
  • 1 cup panko bread crumbs, divided
  • 1/2 cup grated Parmesan cheese, divided

Directions

  • Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 4-6 minutes. Add garlic; cook 1 minute more.
  • Add cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.
Nutrition Facts
1 cup: 203 calories, 14g fat (8g saturated fat), 39mg cholesterol, 357mg sodium, 15g carbohydrate (4g sugars, 2g fiber), 6g protein.

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Reviews

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Average Rating:
  • Carolyn
    Feb 17, 2021

    I have made a zillion squash casseroles, and this is by far the BEST!!/I think it's because of scallions!!So don't ever substitute them for an onion!!

  • Kristi
    Aug 16, 2020

    Super simple. Super yummy. The hubs who doesn't care for squash or zucchini loved this! Sounds like I wasn't the only one who couldn't find the cheese. When I turned my phone sideways, there it was. (1/2 cup grated parmesan, divided)

  • Karen8inWorcester
    Aug 12, 2020

    What kind of cheese and how much total? Thanks.

  • Jotho
    Aug 9, 2020

    Loved this! Made for a friends dinner party and requested the recipe. I also added a package of 3 types of Italian shredded Cheese and layered. Baked a bit longer. Also added Italian seasonings and Herb De Province. Excellent

  • Michelle
    Aug 7, 2020

    I made this based on all the positive ratings. I cooked the heavy cream down until it was thick (by about half), but it still soaked up all those bread crumbs when I added them, and it made a bit of a paste. We did not enjoy it and ended up throwing most of it away. I would consider trying again if I can figure out what I did wrong.

  • Linda
    Jun 20, 2020

    I made this recipe (cut in half for a single person) and this is awesome. I'm on vacation and this recipe sounded easy and delicious. Just ate 1/2 the pan.

  • Carol
    Jun 20, 2020

    Made this last night as I had pretty much everything in the fridge. Used leek instead of shallot and 2% milk instead of heavy cream. Didn't have panko bread but made some croutons which I broke up coursley. I also added some fresh tarragon. This is so good and so flexible. I will make it many times over the summer with fresh squash. Thanks for a very good recipe. Know my friends are going to love it with fresh fish.

  • Deborah
    Jun 17, 2020

    I made this tonight and my husband just loved it. We will have this again for sure

  • Becki
    Jun 14, 2020

    Served with baked ham I had in the freezer and it made a fantastic summer dinner

  • LeAnne
    Jun 9, 2020

    Squash is not my favorite vegetable, so I rarely cook with it. This recipe was delicious! I added 3 cheese kielbasa and made it a main dish.