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A very easy side, this Squash Casserole comes together quickly while you cook other things! Decadent, creamy and garlicky – this will be the star of any dinner!
Simple dinners are my all-time favorite. Growing up in New Zealand, it was “meat & 3 vegetable” type meals. Typically – it’s meat, starch, a green vegetable and another vegetable of your choice (whatever is in season, really), and meat is considered the main event.
While I love a good casserole or bowl-of-soup-and-crusty-bread as a meal, I often return to this old standby of a combination when making dinner on the fly (although I did leave off the starch for this meal – it totally doesn’t need it!)
This Squash au Gratin was born from wanting a quick dinner, but nothing too crazy time-intensive (under 20 minutes). I had some chicken breasts, some green beans, and plenty of squash. Ta-da!
WHAT IS AU GRATIN?
The “Au Gratin” in the name simply means “a dish with a light browned crust of breadcrumbs or melted cheese”… so, basically, food of my dreams!
Cream, roasted garlic, fresh thyme and panko crumbs play important roles – taking it from your run of the mill sautéed summer squash, to “forget the chicken, gimme more of the veggies” I really am all about the side dishes!
To be clear, this is NOT exactly diet food. But we’re coming up to the holidays, so… you know…. let’s let this one slide. Like Julia Child says “If you’re afraid of butter, use cream”
I love that woman.
Love this? Tweet it!ABOUT THE SKILLET
Use any skillet that can go from stovetop to oven, no lid is needed. It does take some effort to get it out of the skillet in a pretty way, but if your family is like mine – they won’t care. And if you’re not a food blogger who needs to take pics, you shouldn’t either!
If your skillet isn’t ovenproof – no worries! Just cook in a regular skillet, then remove to a casserole dish or small baking dish (lightly greased) before topping.
How to make Squash Casserole:
Full, printable recipe below – just scroll down to the recipe card!
PREPARE THE TOPPING
- Combine topping ingredients and set aside.
FOR THE VEGETABLES
- Preheat the oven to 450F.
- Heat a large skillet over medium heat, and add the tablespoons of butter, and melt.
- Add the zucchini to the pan, season with salt and pepper and sauté for 3 minutes.
- Add the chopped roasted garlic to the pan with the squash mixture, stir together, and cook for 1 min.
- Pour the heavy cream into the pan, and stir together with the vegetables.
- Bring to a simmer, and cook for 2 mins, or until the cream has reduced slightly.
- Remove skillet from heat, and sprinkle the topping over the vegetables evenly.
- Place skillet in the oven, cook for 4 mins, then switch to broil – and cook until the top is golden brown.
- Remove skillet from oven, and let stand for 5-8 minutes, then serve.
- Devour.
Kylee’s Notes & FAQs
- Roast your garlic! Go here for how to roast garlic. Fresh garlic will not taste the same – don’t sub!
- Do let it simmer gently, and don’t worry about how liquid-y it still is when you put it in the oven. Magic will happen. Promise.
- Let it stand/rest after removing from the oven – this will help it to set, and be easy to scoop.
- Use cream (no substitutes!) for the sauce.
- Sub dried thyme in the gratin instead of fresh if you don’t have it.
- Sub ritz crackers or another type of cracker crumbs if you don’t have panko breadcrumbs
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Squash Casserole (Au Gratin Style)
Ingredients
For the topping
- 1/2 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 Tbs fresh thyme (finely minced) or ¼ tsp dried thyme
- 1/8 tsp salt
- 1/8 tsp cracked pepper
- ¼ cup shredded parmesan cheese
For the vegetables
- 2 Tbs butter
- 2 medium zucchini squash green or yellow, or 1 of each – about 12oz – cut into ¼ inch slices
- 1/8 tsp salt
- 1/8 tsp cracked pepper
- 4 roasted garlic cloves roughly chopped
- 8 oz heavy whipping cream
Instructions
Prepare the topping
- Combine topping ingredients and set aside.
For the vegetables
- Preheat the oven to 450F.
- Heat a large skillet over medium heat, and add the tablespoons of butter, and melt.
- Add the sliced squash to the pan, season with salt and pepper and sauté for 3 minutes.
- Add the chopped roasted garlic to the pan with the squash, stir together, and cook for 1 min.
- Pour the heavy cream into the pan, and stir together with the vegetables.
- Bring to a simmer, and cook for 2 mins, or until the cream has reduced slightly.
- Remove skillet from heat, and sprinkle the topping over the vegetables evenly.
- Place skillet in the oven, cook for 4 mins, then switch to broil – and cook until the top is golden brown.
- Remove skillet from oven, and let stand for 5-8 minutes, then serve.
- Devour.
nutrition facts
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
Kate says
I’m feeling you on the squash right now!
Danielle says
YUM! My mom is notorious for substituting milk for cream and it drives me crazy! Sometimes you just need to use cream. And in my case it’s most times 🙂 I always like to keep some roasted garlic cloves in mt fridge so I have them ready to use. I usually get a ton of fresh zucchini and squash in the spring/summer so I’ll have to remember this recipe!