Zucchini & Yellow Squash Gratin Recipe

Zucchini & Yellow Squash Gratin Recipe
One of the best things about summer is that there is beautiful produce available, and most of us are excited to find new recipes for zucchini and yellow squash, which seems to be in every garden and at every farmer’s market. Creamy Zucchini and Yellow Squash Gratin has become a new favorite, and it can be put together in just minutes. While it’s baking in the oven, there’s time to grill chicken breasts, fish, steaks, or pork chops for a dish that everyone will love.
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This side dish is suitable for company, but easy enough for a family weeknight dinner. It can also be made ahead and heated at the last minute.

8 Servings

2 tablespoons butter
1 small onion, chopped
1 clove garlic, finely minced
1 pound small zucchinis, sliced
1 pound yellow summer squash, sliced
Salt and freshly ground black pepper, to taste

3/4 cup heavy whipping cream
3/4 cup freshly grated Parmesan cheese

1/2 cup freshly grated Parmesan cheese, for topping

  1. Preheat oven to 400°.
  2. Melt the butter in a large skillet.
  3. Add the onion and garlic and stir over medium heat until the onion is softened.
  4. Add the squashes and the salt and pepper.
  5. Stir-fry for a minute or two, pour in the whipping cream, and sprinkle with the 3/4 cup Parmesan cheese. Stir over medium heat until the cream thickens and the cheese melts.
  6. Transfer to a 1 1/2 to 2 quart shallow casserole dish; sprinkle with the 1/2 cup Parmesan cheese.
  7. Place in the preheated oven until the cheese is browned and bubbly - 20-30 minutes.

Amount Per Serving
Calories 198 Calories from Fat 141
Percent Total Calories From: Fat 71% Protein 16% Carb. 13%

Nutrient Amount per Serving
Total Fat 16 g
Saturated Fat 10 g
Cholesterol 50 mg
Sodium 306 mg
Total Carbohydrate 6 g
Dietary Fiber 1 g
Sugars 0 g
Protein 8 g

Vitamin A 17% Vitamin C 24% Calcium 0% Iron 4%





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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.