Zucchini and Yellow Squash Au Gratin
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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!

Christina

Ingredients

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

Steps

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

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  2. 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.

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  3. 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.

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

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  5. 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.

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

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