This Zucchini and Yellow Squash Au Gratin is a delicious, oven-baked side dish that’s perfect for summer. Fresh zucchini and yellow squash are cooked with onions and garlic, then topped with Parmesan and smoked Gouda for a rich, cheesy finish. Easy to prepare, this recipe is great for weeknight dinners or special occasions. It’s a flavorful, low-carb option that makes the most of seasonal vegetables and pairs well with a variety of main dishes.
Ingredients:
- 2 tablespoons butter
- 1/2 onion, thinly sliced
- 1 small zucchini, sliced into rounds (1/8 to 1/4 inch thick)
- 1 small yellow squash, sliced into rounds (1/8 to 1/4 inch thick)
- 2 large cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 cup shredded smoked Gouda cheese
Instructions:
- Preheat Oven: Preheat your oven to 450°F (230°C).
- Cook Onion and Garlic: Melt the butter in an oven-proof skillet over medium heat. Add the sliced onion and cook until the edges start to brown, about 5 minutes. Stir in the minced garlic and cook for another minute.
- Add Cream and Parmesan: Pour in the heavy cream and bring it to a simmer. Let it cook until it starts to bubble and thicken slightly. Gradually stir in the grated Parmesan cheese.
- Cook Squash: Add the sliced zucchini and yellow squash to the skillet. Continue cooking for another 4-5 minutes, allowing the vegetables to soften slightly.
- Bake with Gouda: Sprinkle the shredded smoked Gouda cheese evenly over the top of the vegetables. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the cheese is melted and golden brown.
Notes:
- Zucchini Size: If you’re using larger zucchini, consider doubling the cream and Parmesan to ensure the dish remains creamy. Larger zucchini may also require additional cooking time to reach the desired tenderness.
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