This Cheesy Zucchini and Yellow Squash Au Gratin is a creamy and cheesy dish that brings two colorful veggies together. It’s perfect for a comforting side dish that everyone will love!
You can’t go wrong with this recipe, especially when it gets all bubbly and golden on top. I love serving it with a sprinkle of fresh herbs to make it look extra fancy! 🌿
Key Ingredients & Substitutions
Zucchini and Yellow Squash: These veggies are the stars of this dish! They can easily be swapped with other summer squash varieties like pattypan squash or even eggplant if you prefer a different flavor. Just make sure to slice them thinly for even cooking.
Cheeses: I’m a big fan of sharp cheddar for its bold flavor. If you’re aiming for a lighter option, consider using a mixed cheese blend or even mozzarella for a gooey stretch. For a strong flavor, try using Gruyère or Asiago instead of Parmesan.
Milk: While whole milk gives a rich creaminess, you can substitute it with low-fat milk or even a non-dairy alternative like almond or oat milk. Just be aware that the sauce may be a bit less creamy.
Butter: If you’re looking for a healthier option, swap butter with olive oil or a vegan butter for a similar effect in the roux.
How Do You Make Creamy Cheese Sauce Without Clumping?
Creating a creamy cheese sauce is all about technique, and here’s how to do it right:
- Start by melting your butter and adding garlic in a medium skillet. This infuses great flavor right from the beginning.
- Once the butter is melted, sprinkle in the flour while whisking constantly. This helps form a roux, which is crucial for thickening the sauce.
- When adding milk, do it slowly while continually whisking. This prevents lumps from forming.
- Let the sauce simmer gently after adding the milk, stirring often until it thickens. Patience is key here!
- Finally, incorporate the cheese off the heat to avoid overheating, which can lead to a grainy texture. Stir until smooth and creamy.
With these tips, you’ll have a deliciously smooth cheese sauce every time! Enjoy your baking! 🧀
Cheesy Zucchini and Yellow Squash Au Gratin
Ingredients You’ll Need:
- 2 medium zucchinis, thinly sliced
- 2 medium yellow summer squashes, thinly sliced
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- 1 cup shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg (optional)
- 1 tablespoon fresh thyme or parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This delightful dish will take about 15 minutes to prepare and then 25-30 minutes to bake. Allow an additional few minutes to let it cool before you dig in. Overall, you can expect to spend about an hour in total!
Step-by-Step Instructions:
1. Preheat the Oven
Start by preheating your oven to 375°F (190°C). This step is crucial to get that perfect golden crust on your au gratin!
2. Sauté Garlic
Grab a large skillet and melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until you can smell that wonderful garlic aroma.
3. Make the Roux
Now sprinkle the flour over the melted butter and garlic. Whisk it constantly for 1-2 minutes to eliminate the raw flour taste. This is called making a roux, and it helps thicken your cheese sauce!
4. Add Milk
Slowly whisk in the whole milk, keeping the mixture smooth. Continue whisking until the sauce thickens and is creamy, which should take about 3-5 minutes. Patience is key here!
5. Stir in the Cheese
Take the skillet off the heat and stir in the shredded cheddar cheese, grated Parmesan cheese, salt, black pepper, and nutmeg (if using). Stir until all the cheese has melted into a lovely creamy sauce.
6. Combine with the Vegetables
Add the sliced zucchini and yellow squash to your cheese sauce. Gently stir to coat all the slices evenly with the cheesy goodness.
7. Transfer to Baking Dish
Pour the cheesy vegetable mixture into a baking dish. You can keep it in the skillet if it’s oven-safe!
8. Bake
Put the dish in the preheated oven and bake uncovered for 25-30 minutes. You’re looking for a bubbly, golden brown top—yum!
9. Cool and Garnish
Once it’s done baking, remove it from the oven and let it cool for a few minutes. This helps the cheese sauce set a little.
10. Serve
Garnish with chopped fresh thyme or parsley if you’d like. Now it’s time to dig in and enjoy your delicious, creamy, and cheesy Zucchini and Yellow Squash Au Gratin!
Bon appétit! 🍽️
FAQ for Cheesy Zucchini and Yellow Squash Au Gratin
Can I Use Different Vegetables in This Recipe?
Absolutely! While zucchini and yellow squash are perfect together, feel free to substitute with other vegetables like asparagus, spinach, or even eggplant for a delicious twist. Just make sure to slice them thinly for even cooking!
How Can I Make This Recipe Healthier?
If you want to lighten this dish, you can use low-fat milk instead of whole milk and reduce the amount of cheese. You could also add more veggies or swap out some of the cheese for nutritional yeast to maintain flavor while cutting calories.
Can I Prepare This Dish Ahead of Time?
Yes! You can prepare the dish up to the baking step and refrigerate it for up to 24 hours. Just cover it tightly with plastic wrap. When you’re ready to bake, let it sit at room temperature for about 30 minutes before popping it in the oven.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the oven or microwave until heated through. Add a splash of milk beforehand if it seems a bit dry!
