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A great spin on the classic French meal, Gratin, zucchini and yellow squash au gratin is delicious. Originally from France, the word “au gratin” is a cooking method wherein a browned crust is topped a dish, usually with breadcrumbs, cheese, or both together. Using the several summer squash varieties—yellow and zucchini—this meal highlights their inherent sweetness and aromas. This is a great approach to get more veggies into your diet without sacrificing flavor. Perfect as a stand-alone vegetarian entrée or a cozy side dish, this gratin will wow any dinner.
This Au Gratin Zucchini and Yellow Squash fits rather well with many kinds of cuisine. Present it with a grilled steak or roasted chicken to have a whole and filling dinner. A fresh green salad or a basic tomato basil soup might balance the creamy and cheesy gratin textures if you are opting for a lighter cuisine. Furthermore ideal for absorbing all the wonderful juices would be a piece of crusty French bread.
Au Gratin Yellow Squash and Zucchini Servings: Six
components
Two medium zucchneys, thinly sliced
Two finely sliced medium yellow squashes
One little onion, finely sliced
2 minced cloves of garlic
One cup, thick cream
One cup grated Parmesan cheese
One cup finely shredded Gruyere cheese
Two-thirds cup breadcrumbs
Two butter tablespoons
One teaspoon newly picked thyme leaves
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