Zucchini and Yellow Squash Au Gratin

Zucchini and Yellow Squash Au Gratin

A more decadent way to get in a serving of veggies. Or a slightly healthier and faster version of potatoes au gratin. Whichever way you want to look at it, it's still delicious!



4 servings
  1. 1 medium zucchini
  2. 1 medium yellow squash
  3. 1 tbsp. unsalted butter
  4. 2 cloves garlic, minced
  5. 1/2 cup heavy cream or whole milk
  6. 1 tsp. cornstarch
  7. 1/2 tsp. salt, divided
  8. 1/2 tsp. pepper, divided
  9. 1/4 tsp. dried oregano
  10. 1/4 tsp. dried chives
  11. 1/8 tsp. onion powder
  12. 1/4 cup freshly shredded parmesan
  13. 1/2 cup freshly shredded gouda cheese


  1. Blank step
    Add Photo

    Preheat the oven to 350°F. Lightly grease an 8x8" baking pan and set it aside.

  2. Blank step
    Add Photo

    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.

  3. Blank step
    Add Photo

    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.

  4. Blank step
    Add Photo

    Lay out the squash in the prepared baking pan. Pour the cream mixture over the top. Sprinkle the gouda evenly over the top.

  5. Blank step
    Add Photo

    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.

  6. Blank step
    Add Photo

    Remove the pan from the oven and let it sit for 5 or so minutes, then serve.

Add Step



Be inspired by people who have cooked this recipe

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap