Transform your garden bounty into a rich, creamy, and utterly irresistible side dish with this incredible Creamy Zucchini and Squash Gratin! This recipe features tender slices of zucchini and yellow squash nestled in a luxurious garlic-Parmesan cream sauce, all baked to bubbly, golden perfection under a blanket of melted smoked gouda cheese. It’s an elegant yet easy-to-make dish that’s perfect for a weeknight side or an impressive addition to any meal.
Why I Love This Recipe
This Creamy Zucchini and Squash Gratin is an absolute revelation, and I genuinely adore it for so many reasons! What I love most is the way it takes humble summer squash and elevates it to something truly extraordinary. The tender, thinly sliced zucchini and yellow squash bake up beautifully, soaking in the flavors of the rich garlic-infused heavy cream sauce. But the real magic comes from the combination of Parmesan and, especially, smoked gouda cheese, which creates an unbelievably delicious, melty, and slightly smoky topping. It’s incredibly satisfying, looks beautiful, and comes together with surprising ease, making it a regular rotation in my kitchen for showcasing fresh seasonal produce.
Ingredients
Here’s what you’ll need to create this delicious Creamy Zucchini and Squash Gratin:
- 2 tablespoons butter (unsalted recommended)
- 1/2 onion, thinly sliced
- 1 small zucchini, sliced into rounds (1/8 to 1/4 inch thick)
- 1 small yellow squash, sliced into rounds (1/8 to 1/4 inch thick)
- 2 large cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 cup shredded smoked gouda cheese
Swaps and Notes
- Zucchini and Yellow Squash: Choose firm, fresh zucchini and yellow squash. Slicing them evenly (1/8 to 1/4 inch thick) is crucial for uniform cooking. You can use all zucchini or all yellow squash if preferred.
- Onion: Thinly sliced yellow or white onion works well.
- Garlic: Freshly minced garlic provides the best flavor.
- Butter: Unsalted butter is preferred to control saltiness.
- Heavy Cream: Essential for the rich, creamy sauce. Do not substitute with milk or half-and-half.
- Parmesan Cheese: Freshly grated Parmesan adds a salty, nutty depth to the cream sauce.
- Smoked Gouda Cheese: This cheese is a star here, offering a unique smoky, creamy flavor that melts beautifully. If you don’t have smoked gouda, regular gouda or a good sharp cheddar can be substituted, but the flavor profile will be different.
- Oven-Proof Skillet: Using an oven-proof skillet (like cast iron or a stainless steel skillet without plastic handles) minimizes dishes. If you don’t have one, transfer the sautéed mixture to a baking dish before topping with Gouda and baking.
Instructions
Let’s get this delicious Creamy Zucchini and Squash Gratin baking!
- Preheat Oven: Preheat your oven to 450°F (230°C).
- Sauté Aromatics: Melt the 2 tablespoons of butter in a large, oven-proof skillet over medium heat. Add the 1/2 thinly sliced onion and cook, stirring occasionally, until the edges start to brown and the onion is softened, about 5 minutes. Add the 2 large minced garlic cloves and cook for an additional minute, stirring frequently to prevent the garlic from burning.
- Make Cream Sauce Base: Pour the 1/2 cup heavy cream into the skillet with the onions and garlic. Bring it to a gentle simmer. Cook until the cream starts to thicken slightly and becomes bubbly, stirring occasionally (about 2-3 minutes).
- Add Parmesan: Slowly stir in the 1/4 cup grated Parmesan cheese until it is fully incorporated into the creamy sauce and the sauce is smooth.
- Add Squash & Zucchini: Add the sliced 1 small zucchini and 1 small yellow squash to the skillet. Stir gently to coat the vegetables evenly in the creamy sauce. Continue to cook for another 5 minutes, stirring gently, until the vegetables begin to soften slightly. They don’t need to be fully cooked yet.
- Top with Smoked Gouda: Sprinkle the 1 cup shredded smoked gouda evenly over the top of the vegetables in the skillet.
- Bake: Transfer the skillet directly to the preheated oven (if it’s oven-proof). If not, carefully transfer the entire mixture to a suitable baking dish first. Bake for 20 minutes, or until the cheese is beautifully melted, bubbly, and golden brown on top.
- Cool & Serve: Remove the gratin from the oven and let it cool for a few minutes before serving. This allows the sauce to set slightly. Enjoy this rich and creamy gratin as a delicious side dish or a light main course!
Tips for Success
- Slice Evenly: Ensure your zucchini and yellow squash slices are uniform in thickness (1/8 to 1/4 inch) so they cook evenly.
- Don’t Overcook Veggies: Sauté the vegetables until they begin to soften. They will finish cooking in the oven and you want them tender, not mushy.
- Low Heat for Cheese Sauce: When adding Parmesan and simmering the cream, keep the heat at medium or medium-low to prevent the cheese from clumping or the cream from curdling.
- Smoked Gouda: Don’t skip the smoked gouda if you can find it; its flavor is fantastic here!
- Oven-Proof Skillet: Using one makes cleanup a breeze. If you don’t have one, a standard baking dish works fine.
- Rest Before Serving: Letting the gratin cool for a few minutes helps the sauce set, making it easier to serve cleanly.
Serving Suggestions and Pairings
This Creamy Zucchini and Squash Gratin is a versatile dish that works wonderfully as:
- Side Dish: Perfect alongside roasted chicken, pork chops, steak, or grilled fish.
- Light Main Course: Enjoy a larger portion on its own with a simple green salad.
- Brunch Addition: A flavorful savory option for a brunch buffet.
- Holiday Side: Elegant enough for special occasion meals.
- For other incredibly popular, crowd-pleasing one-pan meals or vegetable sides, consider our This Tomato Skillet With Okra And Sausage Is My Favorite Quick Dinner Packed With Southern Flavor or our This Mexican Chicken And Rice Casserole Is My Favorite One-Pan Dinner That’s Always A Hit.
Storage and Leftover Tips
This gratin makes fantastic leftovers, often tasting even better the next day!
- Refrigeration: Store any cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. The sauce may thicken considerably as it cools.
- Reheating: Reheat individual portions in the microwave until warmed through. For best results (to re-crisp the cheese topping), reheat in a preheated oven or toaster oven at 350°F (175°C) until bubbly and hot.
- Freezing: Freezing is generally not recommended for dairy-heavy gratins, as the sauce can separate upon thawing and reheating, affecting the texture.
More Recipes You Will Love
If you loved the cheesy, creamy, and comforting nature of this gratin, you’ll definitely want to explore some of our other fantastic, fuss-free recipes that bring warmth and satisfaction to your table:
- For another easy weeknight shortcut that’s packed with flavor, our This Dorito Casserole Is My Favorite Weeknight Dinner Shortcut is a fun option.
- If you’re a fan of simple, crowd-pleasing sheet pan meals, our These Sheet Pan Quesadillas Are My Favorite Way To Feed A Crowd Fast are a winner.
- And for a fun, interactive way to serve a crowd, our This Walking Taco Bar Is My Favorite No-Fuss Way To Feed A Crowd is always a hit!
Final Thoughts
This Creamy Zucchini and Squash Gratin recipe is a brilliant solution for transforming fresh summer vegetables into a truly comforting, flavorful, and incredibly satisfying dish. It’s perfect for a cozy dinner, promising a plate full of rich, cheesy, and tender goodness that will make everyone happy.
Give this recipe a try and let the delicious aromas fill your kitchen! What’s your favorite way to use up fresh zucchini and squash from the garden? Share your ideas and feedback in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy cooking!
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