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Summer Squash Gratin

by Emy

When you think ‘gratin’ you probably think potato, but the great news is that you can gratinee pretty much anything edible, and when an ingredient is baked in a creamy, bubbly cheesy mixture you can count on it being absolutely delicious. Like this Summer Squash Gratin, for instance! It takes tender summer squash and pairs it with savory onions, a velvety rich cream sauce, and a blanket of nutty melted Gruyere so you can get your veggies in in the most delicious and comforting way.


Serves 4
5m prep time
30m cook time


2 tablespoons butter
1/2 white onion, thinly sliced
1 medium zucchini, sliced 1/4-inch thick
1 medium yellow squash, sliced 1/4-inch thick
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
1/2 cup heavy cream
1/4 cup Parmesan, grated
1 cup Gruyere or Swiss cheese, grated
Kosher salt and freshly ground black pepper, to taste



Preheat oven to 450°F.

In a 6 to 8-inch oven-safe skillet, heat butter over medium heat. Add onion and cook until soft, about 4 minutes. Add garlic and cook 1 minute more.

Stir in cream, thyme, and salt and pepper and let cook until starting to thicken.

Stir in parmesan and squash and let bubble for 2-3 minutes. Spread squash out evenly, top with Gruyere cheese and bake until bubbly and golden brown, about 20 minutes. Let rest 5 minutes before serving. Enjoy!

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