Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, zucchini and yellow squash au gratin. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
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Zucchini and Yellow Squash Au Gratin is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. Zucchini and Yellow Squash Au Gratin is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have zucchini and yellow squash au gratin using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Zucchini and Yellow Squash Au Gratin:
- Make ready medium zucchini
- Take medium yellow squash
- Get unsalted butter
- Get garlic, minced
- Make ready heavy cream or whole milk
- Take cornstarch
- Get salt, divided
- Make ready pepper, divided
- Prepare dried oregano
- Prepare dried chives
- Make ready onion powder
- Make ready freshly shredded parmesan
- Prepare freshly shredded gouda cheese
In a large skillet, melt butter over medium heat; add zucchini, yellow squash, shallots, and garlic. It must have been pretty good, I came back after checking on baby Cash* and Terrance had already dug in without me. "Quality control" is what he calls it. In a large skillet, melt butter over medium heat; add zucchini, yellow squash, onion, and garlic. For this recipe, I used tricolor fingerling potatoes, zucchini, yellow squash, goat's milk, sheep's milk pecorino romano and grass-fed butter to create a version of potatoes au gratin that is loaded with flavor and nutrients.
Steps to make Zucchini and Yellow Squash Au Gratin:
- Preheat the oven to 350°F. Lightly grease an 8x8" baking pan and set it aside.
- Wash the zucchini and yellow squash, then slice them into coins about 1/4" thick. Place them into a bowl and season them with 1/4 tsp each salt, pepper and oregano. Set aside.
- Melt the butter in a small saucepan over med-high heat. Once it's melted, add the garlic and stir until fragrant. Then pour in the cream (or milk) and whisk in the cornstarch, the onion powder and 1/4 tsp each of salt, pepper and chives. Allow this to come to a simmer and simmer until thickened…just about 2-3 minutes. Once thickened, remove from the heat and stir in the parmesan cheese.
- Lay out the squash in the prepared baking pan. Pour the cream mixture over the top. Sprinkle the gouda evenly over the top.
- Bake for 12-15 minutes, until the squash is fork tender. Switch your oven to broil and let the cheese brown for 2-3 minutes.
- Remove the pan from the oven and let it sit for 5 or so minutes, then serve.
This Easy Au Gratin Zucchini Squash Bake Recipe is a hit with the family and it's been a keto recipe we tend to keep on our weekly meal rotation. Dinner has a new favorite keto side dish…satisfying, delicious and fits perfectly into the keto diet. This zucchini and squash au gratin is an amazing side dish and cooks up so quick that it won't heat your kitchen up. Zucchini and yellow squash mixed with milk, cheese, and buttery crackers are baked until bubbly and golden in this summery gratin recipe. On the stove, medium heat, in a large skillet, melt the butter.
So that’s going to wrap it up with this special food zucchini and yellow squash au gratin recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
