Description
This cheesy Zucchini Gratin with Yellow Squash transforms garden vegetables into the most irresistible side dish with its golden, crispy top and creamy center. Skip the frozen veggies tonight!
Ingredients
Scale
- 2 medium zucchini (about 1 lb/450g), sliced into ¼-inch rounds
- 2 medium yellow squash (about 1 lb/450g), sliced into ¼-inch rounds
- 1 medium onion (about 8 oz/225g), thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons (30ml) olive oil
- 1 cup (240ml) heavy cream
- 2 large eggs, beaten
- 1 cup (100g) grated Gruyère cheese
- ½ cup (50g) freshly grated Parmesan cheese, divided
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh rosemary, finely chopped
- ½ cup (60g) panko breadcrumbs
- 2 tablespoons (30g) unsalted butter, melted
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish. Slice zucchini and yellow squash, place in colander, sprinkle with 1 teaspoon salt, and let stand 15-20 minutes. Pat dry with paper towels.
- In a large skillet over medium heat, warm olive oil and cook sliced onions for 5-6 minutes until translucent. Add garlic and cook 30 seconds more. Remove from heat.
- Whisk together heavy cream, eggs, Gruyère, half the Parmesan, thyme, rosemary, salt, and pepper in a medium bowl.
- Layer half the squash in the baking dish, slightly overlapping slices. Spread onion mixture evenly over squash. Arrange remaining squash on top. Pour cream mixture over everything.
- Combine panko breadcrumbs with remaining Parmesan and melted butter. Sprinkle evenly over the top. Cover with foil.
- Bake covered for 30 minutes, then remove foil, increase temperature to 425°F (220°C), and bake 15 minutes more until golden and bubbling. Rest 10 minutes before serving.