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Amazing Cheesy Zucchini and Squash Gratin in 35 Minutes

Cheesy Zucchini and Squash Gratin
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This cheesy zucchini and squash gratin transforms simple summer vegetables into a rich, indulgent, and crowd-pleasing side dish. It is a perfect way to use up an abundance of summer squash and zucchini.

Ingredients

Scale
  • 2 pounds zucchini and yellow squash, thinly sliced
  • 1 teaspoon salt, plus more to taste
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups milk (whole or 2%)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 1/2 cups shredded Gruyere cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh breadcrumbs (optional)
  • 2 tablespoons chopped fresh parsley, for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Place the sliced zucchini and squash in a colander. Sprinkle with 1 teaspoon salt and let sit for 20-30 minutes to draw out excess moisture. Press gently with paper towels to remove more water.
  3. While the squash drains, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the flour and cook for 1 minute, stirring constantly, to create a roux.
  5. Gradually whisk in the milk, a little at a time, until smooth and no lumps remain. Continue to cook, stirring, until the sauce thickens, about 5-7 minutes.
  6. Remove the skillet from heat. Stir in the black pepper, nutmeg, and 1 cup of the shredded Gruyere cheese. Stir until the cheese is melted and smooth.
  7. Arrange half of the drained zucchini and squash in an even layer in the prepared baking dish. Pour half of the cheese sauce over the vegetables.
  8. Layer the remaining zucchini and squash over the sauce. Pour the remaining cheese sauce evenly over the top.
  9. In a small bowl, combine the remaining 1/2 cup Gruyere cheese and the Parmesan cheese. Sprinkle this mixture over the gratin. If using, sprinkle with fresh breadcrumbs.
  10. Bake for 30-35 minutes, or until the gratin is bubbly and the top is golden brown.
  11. Let the gratin rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.

Notes

  • To make this dish ahead, assemble it up to the point of baking, cover, and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the baking time if baking from cold.
  • You can use other cheeses like cheddar, mozzarella, or a blend of your favorites.
  • For a richer flavor, roast the zucchini and squash slightly before adding to the gratin.

Nutrition

Find it online: https://whiskdaily.com/cheesy-zucchini-and-squash-gratin/