Zucchini and Yellow Squash Au Gratin is a delightful and elegant variation of the classic French dish, Gratin. The term ‘au gratin’ refers to a culinary technique that involves creating a browned crust, typically with breadcrumbs, cheese, or both. This recipe highlights the natural sweetness and flavors of summer squash varieties—zucchini and yellow squash. It’s an excellent way to incorporate more vegetables into your diet without sacrificing taste. Perfect as a comforting side dish or a standalone vegetarian meal, this gratin is sure to impress.
The Origins and Appeal of Gratin
Gratin, a beloved culinary tradition from France, is celebrated for its versatility and rich flavors. Traditionally, gratins are made with a variety of ingredients, but they all feature a golden, crispy top. This dish is usually served as a side but can easily be transformed into a main course with the right combination of ingredients.
Health Benefits of Zucchini and Yellow Squash
Zucchini and yellow squash are nutritional powerhouses. Low in calories and high in essential vitamins and minerals like Vitamin C, Vitamin A, and potassium, these vegetables are also rich in antioxidants and dietary fiber. Incorporating them into a gratin enhances their natural flavors while boosting the nutritional value of your meal.
Ingredients for Zucchini and Yellow Squash Au Gratin
To prepare this delicious dish, you will need:
- Zucchinis, thinly sliced: 2 medium
- Yellow squashes, thinly sliced: 2 medium
- Onion, thinly sliced: 1 small
- Garlic, minced: 2 cloves
- Heavy cream: 1 cup
- Parmesan cheese, grated: 1 cup
- Gruyere cheese, shredded: 1 cup
- Breadcrumbs: 1/2 cup
- Butter: 2 tablespoons
- Fresh thyme leaves: 1 teaspoon
- Salt: To taste
- Pepper: To taste
Step-by-Step Directions
Preparation and Layering
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- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish with butter to prevent sticking and enhance flavor.
- Layer the Vegetables: Arrange half of the sliced zucchinis and yellow squashes in an even layer in the baking dish. Sprinkle half of the sliced onions and minced garlic over the vegetables. Season with salt, pepper, and a bit of thyme. Repeat the layers with the remaining vegetables and season again.
Creating the Creamy Base
- Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream evenly over the layered vegetables.
Adding the Cheesy Crust
- Add Cheese: Sprinkle half of the Parmesan and Gruyere cheeses over the vegetables. In a small bowl, mix together the breadcrumbs and the remaining cheeses. Spread the breadcrumb mixture evenly over the top. Dot with butter, cut into small pieces.
Baking to Perfection
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the top is golden brown and the vegetables are tender.
- Rest and Serve: Allow the gratin to rest for a few minutes before serving. This helps set the layers and makes it easier to serve.
Enjoy!
This Zucchini and Yellow Squash Au Gratin is a fantastic way to enjoy the flavors of summer squash in a comforting, elegant dish. Whether you serve it as a side or a main course, it’s sure to be a hit at any meal.