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Crispy Herb-Roasted Yellow Squash and Zucchini Gratin

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A crispy, herb-roasted gratin featuring yellow squash and zucchini with a golden, cheesy breadcrumb topping. This easy homemade side dish offers a perfect balance of tender veggies and a crunchy crust.

Ingredients

Scale
  • 2 medium yellow squash, sliced into 1/4-inch rounds
  • 2 medium zucchini, sliced into 1/4-inch rounds
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, finely minced
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • Salt and pepper to taste
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons butter, melted
  • 1/2 cup heavy cream or half-and-half (optional)

Instructions

  1. Preheat oven to 400°F (200°C) and place a rack in the middle position.
  2. Rinse yellow squash and zucchini, then slice into uniform 1/4-inch rounds. Pat dry with paper towels to remove excess moisture.
  3. In a large mixing bowl, combine squash and zucchini slices with olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper. Toss to coat evenly.
  4. Arrange the squash and zucchini in slightly overlapping rows in an 8×8-inch baking dish. Use one or two thin layers to avoid overcrowding.
  5. Optionally, pour heavy cream or half-and-half evenly over the arranged vegetables for a richer gratin.
  6. In a small bowl, mix panko breadcrumbs, grated Parmesan, and melted butter until crumbly but moist.
  7. Sprinkle the breadcrumb mixture evenly over the vegetables to form a crispy topping.
  8. Place the dish on the middle oven rack and bake for 30 to 35 minutes until the vegetables are tender and the topping is golden brown and crunchy. If the topping browns too quickly, loosely cover with foil for the last 10 minutes.
  9. Check doneness by testing the squash and zucchini with a fork; they should be soft but not mushy.
  10. Let the gratin rest for 5 minutes before serving to allow flavors to meld and the topping to firm up.

Notes

Patting the vegetables dry before roasting prevents sogginess and helps achieve a crispy topping. Use freshly grated Parmesan for best melting and browning. If the topping browns too fast, cover loosely with foil. Let the gratin rest before serving to firm up the crust. For a vegan version, substitute Parmesan with nutritional yeast and butter with olive oil.

Nutrition

Keywords: yellow squash, zucchini, gratin, herb-roasted, crispy topping, Parmesan, easy side dish, summer vegetables, healthy side

Find it online: https://zestynora.com/crispy-herb-roasted-yellow-squash-and-zucchini-gratin-recipe-for-easy-homemade-sides/