Zucchini and Yellow Squash Au Gratin
A more decadent way to get in a serving of veggies. Or a slightly healthier and faster version of potatoes au gratin. Whichever way you want to look at it, it's still delicious!
Zucchini and Yellow Squash Au Gratin
A more decadent way to get in a serving of veggies. Or a slightly healthier and faster version of potatoes au gratin. Whichever way you want to look at it, it's still delicious!
Cooking Instructions
- 1
Preheat the oven to 350°F. Lightly grease an 8x8" baking pan and set it aside.
- 2
Wash the zucchini and yellow squash, then slice them into coins about 1/4" thick. Place them into a bowl and season them with 1/4 tsp each salt, pepper and oregano. Set aside.
- 3
Melt the butter in a small saucepan over med-high heat. Once it's melted, add the garlic and stir until fragrant. Then pour in the cream (or milk) and whisk in the cornstarch, the onion powder and 1/4 tsp each of salt, pepper and chives. Allow this to come to a simmer and simmer until thickened...just about 2-3 minutes. Once thickened, remove from the heat and stir in the parmesan cheese.
- 4
Lay out the squash in the prepared baking pan. Pour the cream mixture over the top. Sprinkle the gouda evenly over the top.
- 5
Bake for 12-15 minutes, until the squash is fork tender. Switch your oven to broil and let the cheese brown for 2-3 minutes.
- 6
Remove the pan from the oven and let it sit for 5 or so minutes, then serve.
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