Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, zucchini and yellow squash au gratin. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Zucchini and Yellow Squash Au Gratin is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Zucchini and Yellow Squash Au Gratin is something which I’ve loved my entire life.
In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Zucchini Gratin with Yellow Squash is a luscious creamy cheesy medley of zucchini, yellow squash, onions and garlic. It is quick and easy to prepare.
To begin with this particular recipe, we must first prepare a few ingredients. You can have zucchini and yellow squash au gratin using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Zucchini and Yellow Squash Au Gratin:
- Take 1 medium zucchini
- Take 1 medium yellow squash
- Take 1 tbsp. unsalted butter
- Make ready 2 cloves garlic, minced
- Get 1/2 cup heavy cream or whole milk
- Make ready 1 tsp. cornstarch
- Prepare 1/2 tsp. salt, divided
- Take 1/2 tsp. pepper, divided
- Get 1/4 tsp. dried oregano
- Prepare 1/4 tsp. dried chives
- Make ready 1/8 tsp. onion powder
- Make ready 1/4 cup freshly shredded parmesan
- Make ready 1/2 cup freshly shredded gouda cheese
For this recipe, I used tricolor fingerling potatoes, zucchini, yellow squash, goat's milk, sheep's milk pecorino romano and grass-fed butter to create a version of potatoes au gratin that is loaded with flavor and nutrients. Transfer to an oven safe baking dish and sprinkle with a little more Parmesan and shredded cheese. Heat olive oil in a large skillet over medium heat. Season with garlic powder, salt, and pepper.
Steps to make Zucchini and Yellow Squash Au Gratin:
- Preheat the oven to 350°F. Lightly grease an 8x8" baking pan and set it aside.
- Wash the zucchini and yellow squash, then slice them into coins about 1/4" thick. Place them into a bowl and season them with 1/4 tsp each salt, pepper and oregano. Set aside.
- Melt the butter in a small saucepan over med-high heat. Once it's melted, add the garlic and stir until fragrant. Then pour in the cream (or milk) and whisk in the cornstarch, the onion powder and 1/4 tsp each of salt, pepper and chives. Allow this to come to a simmer and simmer until thickened…just about 2-3 minutes. Once thickened, remove from the heat and stir in the parmesan cheese.
- Lay out the squash in the prepared baking pan. Pour the cream mixture over the top. Sprinkle the gouda evenly over the top.
- Bake for 12-15 minutes, until the squash is fork tender. Switch your oven to broil and let the cheese brown for 2-3 minutes.
- Remove the pan from the oven and let it sit for 5 or so minutes, then serve.
Slice zucchini and squash into thin rounds (I like to use a mandolin to make it fast and uniform, but it's not necessary). Add zucchini and squash to the skillet. Place the zucchini and yellow squash slices in a bowl and toss with the olive oil. Layer the yellow squash slices on the bottom of the baking dish, overlapping slightly. Lightly grease/spray a casserole dish and set aside.
So that is going to wrap this up with this exceptional food zucchini and yellow squash au gratin recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
