Hey there! So, the other day I found myself with a curious case of too many zucchinis and squashes (curse you, overenthusiastic farmers’ market spree!). In my quest to turn this veggie overload into something tasty, I stumbled upon this Zucchini and Squash Au Gratin recipe. Trust me, if a dish could give you a warm hug on a chilly day, this would be it. Also, it just sounds fancy, doesn’t it?
Why You’ll Love This
I make this when I want to impress without too much fuss. My family goes crazy for it because it’s the perfect blend of creamy cheese and crunchy topping (I mean, who doesn’t love a good cheese crust?). And if I’m being honest, it’s a sneaky way to get everyone to eat more veggies. Plus, the leftovers are even better the next day – which is a rare delight, let me tell you!
Ingredients
- 2 medium zucchinis, sliced (sometimes I just use whatever squash I have handy)
- 2 medium yellow squashes, sliced
- 1 onion, thinly sliced (my grandmother always insisted on red onions, but honestly, any type works fine)
- 1 cup heavy cream (half and half works in a pinch)
- 2 cups grated cheese (cheddar’s my go-to, but you do you)
- Salt and pepper to taste
- A pinch of nutmeg (optional – but it adds a nice touch)
- 1/2 cup breadcrumbs (sometimes I just crush up some crackers)
Directions
- Preheat your oven to 375°F (190°C). If you’re anything like me, you’ll forget this step and have to wait patiently later on.
- Layer the zucchini, squash, and onion in a baking dish. Don’t worry if it looks a bit weird at this stage – it always does!
- Pour the cream over the veggies. This is where I usually sneak a taste – the nutmeg adds such a cozy flavor.
- Sprinkle the cheese generously over the top. Then add salt, pepper, and the breadcrumbs.
- Bake for about 30-40 minutes or until the top is golden brown and bubbly. You’ll know it’s done when your kitchen smells heavenly.
Notes
A little secret I’ve discovered: letting it sit for a few minutes after it comes out of the oven makes it easier to serve (and it won’t burn your mouth!).
Variations
Once, I tried adding some diced tomatoes into the mix – not my finest hour. But I did once toss in some cooked bacon and, oh boy, that was a winner!
Equipment
If you don’t have a mandoline slicer for those thin slices, no worries – a sharp knife and a steady hand will do the trick. Or, you know, a bit of patience.
Storage Information
This dish should keep for a couple of days in the fridge, though honestly, in my house, it never lasts more than a day!
Serving Suggestions
We love serving this alongside a simple green salad. But hey, sometimes I just pair it with a glass of wine and call it dinner.
Pro Tips
I once tried rushing the breadcrumb step and regretted it because the topping wasn’t as crispy. Take your time with it – it’s worth every crunchy bite.
FAQ
Can I use other types of squash? Absolutely, just adjust the cooking time slightly if they’re thicker.
What type of cheese is best? I tend to think sharp cheddar works best, but you could try Monterey Jack for a milder flavor.
Can I make it ahead? Sure thing! Just reheat it in the oven to keep that topping crispy.