Squash Au Gratin (Print)
Zucchini and yellow squash slices smothered in creamy cheddar and Parmesan sauce, baked until golden and bubbly.
# Ingredients:
→ Vegetables
01 -
2 medium zucchinis, sliced into rounds
02 -
2 medium yellow squash, sliced into rounds
→ Sauce
03 -
2 tablespoons butter
04 -
2 tablespoons all-purpose flour
05 -
1 cup milk
06 -
1 cup shredded cheddar cheese
07 -
1/4 cup grated Parmesan cheese
08 -
Salt and pepper to taste
→ Topping
09 -
1/4 cup breadcrumbs (optional)
10 -
Fresh parsley, chopped, for garnish
# Directions:
01 -
Preheat oven to 190°C (375°F). Grease a baking dish with butter or cooking spray.
02 -
In a large skillet, melt butter over medium heat. Add flour and whisk continuously for 1-2 minutes to form a roux. Gradually pour in milk while whisking until smooth and thickened. Incorporate cheddar and Parmesan cheeses, stirring until completely melted. Season with salt and pepper to taste.
03 -
Add sliced zucchini and yellow squash to the cheese sauce, folding gently to ensure all pieces are evenly coated.
04 -
Transfer the vegetable and cheese mixture to the prepared baking dish, spreading in an even layer. Sprinkle breadcrumbs on top if desired.
05 -
Bake in preheated oven for 25-30 minutes, until vegetables are tender and top is golden brown and bubbling.
06 -
Garnish with freshly chopped parsley before serving.
# Notes:
01 -
For best results, slice vegetables to uniform thickness to ensure even cooking.