Summer Squash Gratin

A comforting and cheesy summer squash gratin that's perfect for gatherings and simple weeknight dinners.

Prep Time 15

Cook Time 35

Total Time 50

Course Side Dish

Cuisine American

Servings 6 servings

Calories 320 kcal

3 cups Summer Squash, thinly sliced Zucchini works as a substitute.
1 medium Onion, sliced Use shallots for a sweeter flavor.
2 cloves Garlic, minced Or 1 teaspoon of garlic powder for convenience.
1 cup Heavy Cream Almond cream can be used for a dairy-free option.
1 cup Shredded Cheese Gruyere or sharp cheddar recommended, but use your favorite blend.
½ cup Breadcrumbs Panko adds a delightful crunch; gluten-free options are available.
2 tablespoons Olive Oil Melted butter can be substituted for a richer taste.
1 tablespoon Fresh Herbs (Thyme or Basil), finely chopped Or 1 teaspoon dried.
to taste Salt and Pepper

Preheat your oven to 375°F (190°C).
In a large bowl, combine the thinly sliced summer squash, onion, and garlic. Sprinkle with salt and pepper, then toss to combine.

In a separate bowl, mix the heavy cream with half of the cheese and the fresh herbs. Stir until well combined.

In a greased 9x9-inch baking dish, layer half of the vegetable mixture, followed by half of the cream mixture. Repeat the layers.
Sprinkle the remaining cheese on top, followed by the breadcrumbs. Drizzle with a little olive oil for added crispiness.
Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden and bubbly.
Let the gratin cool for about 5 minutes before serving.

Add protein like ground turkey or crumbled sausage for a hearty meal. Experiment with different herbs and vegetables for seasonal variations.

Keyword Baked Dish, Cheesy Gratin, Comfort Food, Summer Squash Gratin, Vegetable Gratin