Summer Squash Gratin is a delicious way to enjoy the abundance of summer squash with a rich, creamy, and cheesy twist. This dish layers tender slices of zucchini and yellow squash with a savory mixture of cream, garlic, and herbs, all topped with a crispy, golden breadcrumb and Parmesan crust. It’s the perfect side dish for any summer meal, showcasing the natural flavors of the squash while adding a comforting and indulgent texture. Whether served alongside grilled meats or as part of a vegetarian feast, this gratin is sure to please.
Ingredients:
- 2 medium zucchini, thinly sliced
- 2 medium yellow squash, thinly sliced
- 1 cup heavy cream
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1/2 cup grated Parmesan cheese, divided
- 1/2 cup breadcrumbs
- 2 tablespoons butter, melted
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish.
- In a small bowl, mix the heavy cream, minced garlic, thyme, salt, and pepper.
- Arrange a layer of zucchini and yellow squash slices in the prepared baking dish, slightly overlapping. Pour some of the cream mixture over the top, and sprinkle with a bit of Parmesan cheese.
- Continue layering the squash with the cream mixture and Parmesan until all the squash is used up.
- In a separate small bowl, combine the breadcrumbs with the melted butter and the remaining Parmesan cheese.
- Sprinkle the breadcrumb mixture evenly over the top of the gratin.
- Bake in the preheated oven for 25-30 minutes, or until the squash is tender and the top is golden and crispy.
- Remove from the oven and garnish with chopped parsley before serving.
This Summer Squash Gratin is a comforting and flavorful side dish that highlights the best of summer’s bounty!
