Ingredients
- 2 medium zucchinis, sliced into rounds
- 2 medium yellow squash, sliced into rounds
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- Fresh basil leaves for garnish
Recipe Directions
- Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil or cooking spray.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
- Add the sliced zucchini and yellow squash to the skillet and sauté for 5-7 minutes until they are just tender. Season with salt and pepper to taste.
- Transfer the cooked zucchini and yellow squash to the prepared baking dish, spreading them out into an even layer.
- In a small bowl, mix together the shredded mozzarella cheese, grated Parmesan cheese, and breadcrumbs. Sprinkle this mixture evenly over the zucchini and yellow squash in the baking dish.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the top is golden brown.
- Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil leaves before serving.
Kitchen Equipment Needed
To make this Zucchini Gratin with Yellow Squash, you’ll need the following kitchen equipment:
- Large skillet
- Baking dish
- Mixing bowls
- Knife and cutting board
- Grater
- Measuring cups and spoons
How to Store Leftovers
If you happen to have any leftovers (though it’s unlikely with how delicious this dish is!), you can store them in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or oven until warmed through before serving.
Food and Drink Pairings
This Zucchini Gratin with Yellow Squash pairs beautifully with a crisp, refreshing white wine such as Sauvignon Blanc or Pinot Grigio. Serve it alongside a fresh green salad dressed with a light vinaigrette for a complete and satisfying meal.
FAQ
Can I use other types of cheese?
Absolutely! Feel free to get creative with the cheese blend in this recipe. Cheddar, Gruyere, or Fontina would all work well in place of the mozzarella and Parmesan.
Can I make this dish ahead of time?
Yes, you can assemble the gratin ahead of time and refrigerate it until you’re ready to bake. Simply cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 24 hours before baking as directed.
Can I freeze leftovers?
While this dish is best enjoyed fresh, you can freeze any leftovers for up to 3 months. Just be sure to wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before reheating.
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