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Creamy Zucchini and Yellow Squash Gratin Recipe with Crispy Thyme Topping

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A comforting and creamy gratin featuring layers of tender zucchini and yellow squash, topped with a crispy, aromatic thyme crust. Perfect for showcasing fresh summer squash with a rich, cheesy sauce.

Ingredients

Scale
  • 2 medium zucchinis, sliced into 1/4-inch rounds (about 2 cups)
  • 2 medium yellow squashes, sliced into 1/4-inch rounds (about 2 cups)
  • 3 tablespoons unsalted butter
  • 1 small shallot, finely diced
  • 2 garlic cloves, minced
  • 1 cup (240 ml) heavy cream
  • 1 cup (about 100 g) grated Gruyère cheese
  • 1/2 cup (50 g) freshly grated Parmesan cheese
  • 2 tablespoons fresh thyme leaves, finely chopped
  • Whole fresh thyme sprigs for topping
  • 1 tablespoon all-purpose flour
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Wash and slice 2 medium zucchinis and 2 medium yellow squashes into 1/4-inch thick rounds. Set aside.
  3. In a medium sauté pan, melt 3 tablespoons of unsalted butter over medium heat. Add the finely diced shallots and cook for 2-3 minutes until translucent.
  4. Add 2 minced garlic cloves and cook for another 30 seconds until fragrant, being careful not to brown the garlic.
  5. Sprinkle 1 tablespoon of all-purpose flour over the shallots and garlic, stirring constantly for about 1 minute.
  6. Gradually whisk in 1 cup (240 ml) of heavy cream, stirring until the mixture thickens slightly (3-4 minutes). Season with salt and freshly ground black pepper to taste. Remove from heat.
  7. In a large bowl, combine the sliced zucchini and yellow squash with the cream sauce. Add 1 cup (100 g) grated Gruyère cheese and 2 tablespoons finely chopped fresh thyme leaves. Toss gently to coat evenly.
  8. Transfer the squash mixture into an 8×8 inch (20×20 cm) baking dish, spreading it out evenly.
  9. Sprinkle 1/2 cup (50 g) freshly grated Parmesan cheese over the top.
  10. In a small bowl, toss a few whole fresh thyme sprigs with 1 tablespoon olive oil. Spread these thyme sprigs over the top of the gratin.
  11. Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and bubbling around the edges.
  12. Let the gratin cool for 5 minutes before serving.

Notes

If the topping browns too quickly, tent the dish loosely with foil halfway through baking. Drain excess water from squash if it releases too much moisture to avoid a watery gratin. Use fresh thyme for best crispy topping; dried thyme can be added to the cream sauce instead. For gluten-free, substitute flour with cornstarch or gluten-free flour blend. Leftovers keep well refrigerated for up to 3 days and reheat best in the oven to maintain crispiness.

Nutrition

Keywords: zucchini gratin, yellow squash gratin, creamy squash gratin, thyme topping, summer squash recipe, cheesy gratin, vegetable side dish

Find it online: https://daintydine.com/creamy-zucchini-and-yellow-squash-gratin-recipe-with-crispy-thyme-topping/