Zucchini and Summer Squash Gratin with Parmesan and Fresh Thyme
Delight your taste buds with this Zucchini and Summer Squash Gratin with Parmesan and Fresh Thyme—a simple yet elegant side dish that captures the essence of summer produce. Thinly sliced zucchini and summer squash are layered in a visually stunning pattern, then infused with the fragrant flavors of fresh thyme and sautéed garlic. A rich drizzle of heavy cream and a generous topping of golden, buttery Parmesan breadcrumbs elevate this gratin to comfort food perfection. With its crispy, cheesy crust and tender vegetable base, this dish pairs beautifully with roasted meats, grilled fish, or a crisp green salad. Ready in just 45 minutes, this gratin is an effortless way to add a gourmet touch to your weeknight dinners or special gatherings.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Summer squash
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Fresh thyme leaves
- 0.5 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 0.5 cup Breadcrumbs
- 1 tablespoon Butter
Instructions
Preheat your oven to 375°F (190°C).
Thinly slice the zucchini and summer squash into 1/8-inch rounds. Use a mandoline for uniform slices if available.
Heat 1 tablespoon of olive oil in a small skillet over medium heat. Finely mince the garlic and sauté it for 1-2 minutes until fragrant, being careful not to let it burn.
In a large mixing bowl, combine the sliced zucchini and summer squash, sautéed garlic, salt, black pepper, and fresh thyme leaves. Mix gently to coat the vegetables evenly.
Lightly grease a 9-inch baking dish with the remaining 1 tablespoon of olive oil. Arrange the zucchini and summer squash slices in the dish, slightly overlapping them in rows or a spiral pattern for a visually appealing presentation.
Drizzle the heavy cream evenly over the squash layers.
Sprinkle 3/4 cup of the grated Parmesan cheese over the top of the dish.
In another small bowl, mix the breadcrumbs with the remaining 1/4 cup of Parmesan cheese. Melt the butter and stir it into the breadcrumb mixture until evenly combined.
Sprinkle the breadcrumb mixture over the top of the squash and cheese layers.
Cover the baking dish tightly with foil and bake in the preheated oven for 20 minutes.
Remove the foil and continue baking for an additional 10 minutes, or until the top is golden brown and bubbling.
Let the gratin cool for 5 minutes before serving. Garnish with additional thyme leaves if desired.
Nutrition Facts
Calories |
234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 712 mg | 31% | |
| Total Carbohydrate | 11.2 g | 4% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 3.5 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 334 mg | 7% | |
*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.
