Try this Cheesy Zucchini Squash Au Gratin Bake Recipe.
- Carbohydrate 2.04958468817904 g
- Cholesterol 31.8174219058718 mg
- Fat 9.83805547761567 g
- Fiber 0.255800005564609 g
- Protein 0.56819015668658 g
- Saturated Fat 6.16565763053779 g
- Serving Size 1 1 Serving (35g)
- Sodium 37.0260000204208 mg
- Sugar 1.79378468261443 g
- Trans Fat 0.591337844241862 g
- Calories 97 calories
Step-by-step
- Preheat the oven to 350 degrees
- Melt the butter and saute the onions
- When the onions become translucent, add the minced garlic
- Add the heavy cream and 1 cup of cheese
- Simmer until all the cheese has melted (about 3 to 5 minutes)
- Spray a casserole dish with non stick cooking spray
- Place the sliced veggies in the casserole dish
- Pour the sauce over the veggies.
- Sprinkle the remaining ⅓ cup of cheese over the top of the veggies.
- Bake in the oven for 25 to 30 minutes until the cheese is golden brown and the veggies are soft.
- Allow for this casserole dish to sit and cool for about 5 minutes before serving.
Traditional potato gratins rely on starch released by the tubers to thicken heavy cream during a long bake, whereas summer squash variants require preemptive sauce reduction because zucchini and yellow squash release high volumes of water when heated. Controlling moisture determines whether the final dish holds together or swims in liquid.
- Slice the zucchini and yellow squash uniformly to approximately one-eighth of an inch thick using a mandoline to ensure even heat penetration and simultaneous softening.
- Melt three tablespoons of butter over medium-low heat and sweat the diced onions until translucent without browning, which keeps the aromatics sweet and soft rather than bitter.
- Simmer the heavy cream and one cup of cheese for three to five minutes until the dairy emulsifies completely into a smooth coating sauce before pouring it over the vegetables.
- Bake the casserole at 350 degrees Fahrenheit for 25 to 30 minutes, watching for bubbling edges and a deeply golden-brown cheese crust that indicates the internal moisture has evaporated enough to set the dish.
Fresh vegetables contain significantly more water than preserved or frozen alternatives, meaning fresh zucchini slices require careful layering to allow proper steam escape during the baking window. Allowing the casserole to rest for five minutes off the heat lets the dairy fats re-solidify slightly for clean portioning.
