Zucchini and Squash Gratin Recipe

Zucchini and Squash Gratin

• Difficulty: Easy
• Servings: 8
• Nutritional Information Per Serving (1 of 8 servings): Calories 435, Total Fat 31 g, Saturated Fat 13 g, Carbohydrates 33 g, Dietary Fiber 4 g, Sugar 6 g, Protein 11 g, Cholesterol 102 mg, Sodium 796 mg
• Total Time: 2 hr 25 min (includes resting time)
• Active Time: 45 min

Discover the irresistible charm of this Zucchini and Squash Gratin, a Southern classic that elevates humble veggies into a creamy, cheesy masterpiece perfect for summer gatherings or cozy family suppers. Blending vibrant zucchini and yellow squash for stunning color, this easy casserole boasts a crunchy cracker topping and bold flavors you'll craveeven straight from the fridge the next day. Whip it up and watch it steal the show!

Ingredients

Filling:

• 3 pounds yellow squash, sliced 1/8-inch thick
• 2 pounds zucchini, sliced 1/8-inch thick
• 3 tablespoons unsalted butter, plus extra for greasing
• 1 medium yellow onion, finely chopped
• 1 medium garlic clove, minced
• 2 large eggs, lightly beaten
• 8 ounces sour cream
• 1/3 cup mayonnaise
• 4 ounces sharp white Cheddar, freshly grated
• 1 teaspoon fresh thyme, chopped
• 10 fresh basil leaves, cut into chiffonade
• 2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons fresh flat-leaf parsley, minced

Topping:

• 32 butter crackers, crushed
• 2 tablespoons unsalted butter, melted
• 3 tablespoons Parmesan cheese, grated

Directions

1. For the filling: Warm a large skillet with high sides over medium-high heat. Add half the sliced squash and zucchini along with a small piece of butter if you like. Stir, then lower heat to medium. Cover and steam the veggies (you're aiming to release moisture, not to brown them), stirring occasionally for about 5 minutes. Pour the veggies into a colander and let drain for at least 1 hour. Repeat the same with the remaining squash and butter.
2. When ready to bake, preheat the oven to 350F and butter a 9-by-13-inch casserole dish.
3. In that same skillet, melt the last tablespoon of butter and saut the onions until translucent, about 5 minutes. Add the garlic and cook another minute. Let cool slightly.
4. In a large mixing bowl, combine eggs, sour cream, mayonnaise, Cheddar cheese, thyme, basil, salt, pepper, and 2 tablespoons of the parsley. Fold in the cooked squash and onion mixtures. Pour into the prepared baking dish.
5. To prepare the topping: Mix crushed crackers with melted butter in a small bowl. Sprinkle this mixture evenly over the casserole. Add the Parmesan on top. Bake until the top turns golden brown, about 30 minutes. Garnish with the remaining parsley. Let the casserole rest for 10 to 15 minutes before serving.