Summer Squash Gratin
Bursting with vibrant summer flavors, this Summer Squash Gratin is a stunning, crowd-pleasing side dish perfect for sunny gatherings or cozy dinners alike. Featuring tender layers of zucchini and yellow squash nestled under a golden, crispy panko breadcrumb topping, this gratin is made irresistible with a blend of gooey mozzarella, nutty Parmesan, and fragrant fresh herbs like thyme and basil. Sautéed sweet onions and garlic infuse the dish with depth and aroma, while a buttery crunch crowns each bite. Easy to prepare in just under an hour, this wholesome, oven-baked casserole pairs wonderfully with grilled mains or a simple green salad. Perfect for showcasing garden-fresh produce, it's an elegant yet comforting recipe you'll want to make all year long!
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Recipe Information
Ingredients
- 2 medium-sized zucchini
- 2 medium-sized yellow squash
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 medium-sized sweet onion
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 cup panko breadcrumbs
- 2 teaspoons fresh thyme
- 2 tablespoons, chopped fresh basil
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Wash the zucchini and yellow squash, then slice them into rounds about 1/4 inch thick.
Finely mince the garlic cloves and dice the sweet onion.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and diced onion, cooking until translucent and fragrant, about 3-4 minutes.
Grease a 9x13-inch baking dish with 1 tablespoon of olive oil. Layer the zucchini and yellow squash slices alternately in rows, creating an attractive pattern.
Sprinkle the cooked garlic and onion mixture evenly over the layered squash.
In a small mixing bowl, combine the grated Parmesan, shredded mozzarella, fresh thyme, and half the chopped basil. Spread this cheese mixture evenly over the squash.
In another small bowl, mix the panko breadcrumbs with melted butter, the remaining chopped basil, salt, and black pepper. Sprinkle the breadcrumb mixture evenly over the entire dish.
Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden and crispy and the squash is fork-tender.
Allow the gratin to cool for 5 minutes before serving. Garnish with additional fresh basil, if desired.
Nutrition Facts
Calories |
1150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 8568 mg | 373% | |
| Total Carbohydrate | 101.3 g | 37% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 47.2 g | ||
| Protein | 77.3 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1898 mg | 146% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1960 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
