Description
This zucchini and summer squash gratin is an elegant, layered casserole. It features a topping of cheese and breadcrumbs, baked until golden brown for a visually appealing, savory vegetable side.
Ingredients
Scale
- 2 medium zucchini, thinly sliced
- 2 medium yellow summer squash, thinly sliced
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded Gruyere cheese
- 1/4 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a gratin dish or an 8×8 inch baking dish.
- In a large bowl, toss the sliced zucchini and summer squash with olive oil, minced garlic, salt, and pepper.
- Arrange half of the squash mixture in a single layer in the prepared gratin dish.
- Pour half of the heavy cream over the vegetables.
- Sprinkle with half of the Parmesan and Gruyere cheeses.
- Repeat the layers with the remaining squash mixture, heavy cream, and cheeses.
- In a small bowl, combine the panko breadcrumbs and chopped fresh parsley. Sprinkle this mixture evenly over the top of the gratin.
- Bake for 25-30 minutes, or until the vegetables are tender and the topping is golden brown and bubbly.
- Remove from the oven and let rest for a few minutes before serving.
Notes
- For extra flavor, you can add a pinch of nutmeg to the cream.
- Ensure your squash slices are uniform for even cooking.
- This dish can be prepared ahead of time and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 50mg