Golden Zucchini-Yellow Squash Gratin, Light Thanksgiving Side

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What kind of recipe is it?

Golden Zucchini-Yellow Squash Gratin is a delightful and comforting vegetable dish that showcases the vibrant flavors of summer squash. This gratin features thinly sliced zucchini and yellow squash layered with creamy cheese, garlic, and herbs, then topped with a golden breadcrumb crust for a satisfying crunch.

It’s an excellent choice for those looking to incorporate more vegetables into their meals, making it perfect for vegetarian families or anyone seeking a healthy side dish that doesn’t compromise on flavor. Cook it for casual dinners or special occasions alike!

Ingredients

This list includes all the necessary ingredients and their respective quantities needed to prepare the Golden Zucchini-Yellow Squash Gratin. Adjust quantities as desired for serving size or personal taste preferences!

Cooking Steps

1. Preheat the oven to 190°C (375°F) and position the oven rack in the middle.

Prepare a 23 cm x 33 cm (9 in x 13 in) baking dish by lightly greasing it with olive oil.

2. Wash the zucchini and yellow squash, then slice them into 0.5 cm (¼ inch) thick rounds using a sharp knife. Set aside.

3. In a large skillet, heat 2 tablespoons of olive oil over medium heat (150°C/300°F).

Add 3 minced garlic cloves and sauté for 1–2 minutes until fragrant, ensuring the garlic doesn’t brown.

4. Add the sliced zucchini and yellow squash to the skillet, along with 1 teaspoon of salt and ½ teaspoon of black pepper.

Sauté the vegetables for 5–7 minutes until they’re tender but still slightly crisp.

Remove from heat and let them cool for a couple of minutes.

5. In a medium mixing bowl, combine 1 cup of heavy cream, ¾ cup of grated Parmesan cheese, and 1 tablespoon of chopped fresh thyme (or 1 teaspoon dried).

Whisk until uniform.

6. Layer half of the sautéed zucchini and yellow squash evenly on the bottom of the prepared baking dish.

Pour half of the cream mixture over the vegetables, followed by half of the 1 cup shredded mozzarella cheese.

7. Repeat the layering process with the remaining zucchini and yellow squash, then pour the rest of the cream mixture over the top.

Finish by sprinkling the remaining mozzarella cheese and ½ cup of breadcrumbs evenly over the top.

8. Bake the gratin in the preheated oven on the middle rack for 25–30 minutes or until the top is golden brown, bubbling, and the edges are starting to crisp.

If using convection, reduce the temperature to 175°C (350°F) for about the same time.

9. Remove the gratin from the oven and allow it to rest for 10 minutes to let the flavors meld and for easier serving.

10. Optionally, garnish with 1 tablespoon of chopped fresh parsley before serving to add color and freshness.

Enjoy your Golden Zucchini-Yellow Squash Gratin warm.

Variations

• Mediterranean Twist: Add 100 g (3.5 oz) of diced sun-dried tomatoes and 100 g (3.5 oz) of feta cheese between the layers for a tangy flavor boost.
• Vegan Gratin: Substitute the heavy cream with 1 cup (240 ml) of coconut cream and use 1 cup (100 g) of nutritional yeast instead of cheese for a dairy-free option.
• Protein-Packed Gratin: Layer in 200 g (7 oz) of cooked and crumbled Italian sausage or ground turkey for added protein and a savory flavor.
• Herbed Spring Gratin: Incorporate seasonal vegetables like asparagus and peas, adding 1 teaspoon of lemon zest to the cream mixture for a fresh spring touch.

Tips on plating and presentation

While plating your golden zucchini-yellow squash gratin, think about how presentation can elevate the dish.

I like to use a clean, white plate to make the vibrant colors pop. Adding a sprinkle of fresh herbs on top not only enhances flavor but also adds visual interest.

For a touch of elegance, drizzlin’ a bit of balsamic reduction around the edge can make it truly stunning.

What other dishes can I pair it with?

When you consider what to pair with your golden zucchini-yellow squash gratin, you can’t go wrong with roasted chicken or fish, as their savory flavors complement the dish beautifully.

I also love serving it alongside a fresh green salad tossed with a light vinaigrette.

If I’m feeling indulgent, a creamy risotto can make for a delightful combination as well.

What drinks can I pair it with?

Have you ever considered how the right drink can enhance a meal?

For my Golden Zucchini-Yellow Squash Gratin, I love pairing it with a crisp white wine like Sauvignon Blanc. It complements the dish’s freshness beautifully.

If you prefer non-alcoholic options, a sparkling water with lemon adds a delightful touch. Either way, the right drink elevates this light Thanksgiving side!

Frequently Asked Questions

Can I Make This Gratin Ahead of Time and Reheat It?

Yes, you can definitely make this gratin ahead of time and reheat it. I often prepare dishes like this a day early, then simply warm it up when I’m ready to serve.

What Type of Cheese Works Best for This Gratin Recipe?

I love using Gruyère or Parmesan for gratin! They melt beautifully and add that rich, nutty flavor I crave. You could also mix in some cheddar if you’re looking for an extra kick. Enjoy experimenting!

Is This Recipe Suitable for a Gluten-Free Diet?

Yes, this recipe is suitable for a gluten-free diet. I always make it a priority to double-check ingredients, but using fresh vegetables and gluten-free cheese guarantees it stays safe and delicious for anyone avoiding gluten.

How Can I Store Leftovers, and How Long Do They Last?

I store leftovers in an airtight container in the fridge. They last about three to four days. If I want them to last longer, I freeze them for up to three months. Enjoy your meals!

Can I Substitute Zucchini With Other Vegetables in This Recipe?

I’ve substituted zucchini with eggplant and bell peppers. They add great flavor and texture. Just adjust cooking times slightly, so they soften nicely without losing that delicious oven-baked quality. You’ll love it!