Zucchini and Squash Au Gratin


Zucchini and Squash Au Gratin 3

It’s that time of year when gardens are overflowing with squash and everyone is wondering just how much zucchini bread they can make and share with friends and neighbors. Now, I love a good zucchini bread but there are lots of other ways to use summer squash.

We are having a perfect summer day here and we’ll be grilling up some pork chops for dinner.  This gratin recipe that I recently pinned sounded like the perfect side for my chops so I decided to give it a whirl.  The directions were somewhat vague; it gave no specific amounts for cheese or the size of baking dish, so I have included the amounts I used. The original recipe calls for a sprinkling of oregano but I used Penzey’s Fox Point seasoning which is a combination of salt and freeze dried shallots, chives, garlic, onion and green peppercorns. If you have access to this seasoning, give it a try. I use it on all of my sautéed vegetables and in eggs.  It is available online if you don’t have a store nearby.

Zucchini and Squash Au Gratin

Adapted by recipe from Bobbie Seacrist

You will need:

  • 2 tablespoons butter
  • 1 large  or 2 medium zucchini squash, sliced
  • 1 large or 2 medium yellow squash, sliced
  • 2 Shallots ( minced )
  • 1 teaspoon minced garlic
  • 1/2 cup heavy cream
  • 1/2 cup shredded Mozzarella Cheese 
  • Salt and Pepper to taste
  • 1 teaspoon Penzey’s Fox Point seasoning or 1/4 teaspoon dried oregano
  • Freshly grated Parmesan cheese – 3 tablespoons plus 1/2 cup 

Preheat oven to 450 degrees

Melt butter in a large skillet. Sauté  shallots and garlic over medium heat until softened; 3-5 minutes.

Add sliced squash; salt and pepper to taste. Sauté  for 1 minute.

Add cream and 3 tablespoons grated parmesan. Cook just until squash is barely fork tender; 5-7 minutes.

Transfer to a baking dish ( I used an 8 inch round baking dish). Sprinkle with 1/2 cup parmesan and 1/2 cup shredded mozzarella.

Bake for 15-20 minutes until bubbly and golden brown.

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