Side Dish for Easter / Passover

ZUCCHINI GRATIN WITH YELLOW SQUASH

Hasn’t it been a minute since I’ve posted a recipe?  Seems my cooking skills have taken a little vacay and I’m slowly getting back to the kitchen.  Easter/Passover has crept up on us and if you’re looking for a tasty side dish that most people (unless someone has an allergy or aversion to zucchini or squash – I don’t know anyone who does) will enjoy – this is it!  This one is too easy and delicious to pass up.

And who doesn’t love a good casserole?

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.  It will make a summer squash lover out of you!  OK, it’s not quite summer yet but  despite the name you may find yellow zucchini in most markets year round.  If you cannot find it you can always substitute for winter squash like Butternut or Acorn which is readily available year round. By the way, did you know that zucchini is a summer squash? Yup!

In addition, yellow squash and zucchini are good sources of vitamins A and C, potassium and fiber, as well.

This delectable Zucchini Gratin takes about 15 minutes of your devoted time and then it is in the oven for an additional 15-20 minutes making it very doable for a weeknight meal or holiday side dish. This recipe will bring out a passion for zucchini and squash that you never knew you had!

INGREDIENTS

  • 2 tablespoons butter
  • 1/2 onion thinly sliced
  • 1 small zucchini sliced in rounds 1/8 to 1/4 inch thick (please see notes)
  • 1 small yellow squash sliced in rounds 1/8 to 1/4 inch thick (please see notes)
  • 2 large cloves garlic minced
  • 1/2 cup heavy cream
  • 1/4 cup grated parmesan
  • 1 cup shredded smoked gouda

INSTRUCTIONS

  1. Preheat oven to 450 degrees
  2. Melt butter in oven proof skillet over medium heat. Add onion and cook until the edges start to brown approximately 5 minutes. Add garlic and cook for additional 1 minute. Add cream and simmer until bubbly and starting to thicken. Slowly stir in parmesan. Add zucchini and yellow squash and cook an additional 4-5 minutes.
  3. Sprinkle with smoked gouda and bake in the oven for 15-20 minutes or until cheese is golden brown.
NOTES

The zucchini used for this recipe was on the smaller side. Some zucchini are much larger. For those I would double the cream and the Parmesan. The large zucchini are sometimes a little tougher and may require additional simmering and/or baking time.

Original Recipe + Photo taken from: smalltownwoman.com