Squash Casserole (Au Gratin Style)

A close-up of a black spoon lifting a serving of baked casserole with a golden-brown breadcrumb topping and visible zucchini slices, garnished with fresh parsley.

Squash Casserole (Au Gratin Style)

A very easy side, this Squash Casserole (au gratin style) comes together quickly while you cook other things! Decadent, creamy and garlicky - this will be the star of any dinner!

Course Side

Cuisine American, French

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 306kcal

Author Kylee Ayotte

Ingredients

For the topping

1/2 cup panko breadcrumbs
1 teaspoon garlic powder
1 tablespoon fresh thyme (finely minced) or ¼ tsp dried thyme
1/8 teaspoon salt
1/8 teaspoon cracked pepper
¼ cup shredded parmesan cheese

For the vegetables

2 tablespoons butter
2 medium zucchini squash green or yellow, or 1 of each – about 12oz – cut into ¼ inch slices
1/8 teaspoon salt
1/8 teaspoon cracked pepper
4 roasted garlic cloves roughly chopped
8 ounces heavy whipping cream

Instructions

Prepare the topping

Combine 1/2 cup panko breadcrumbs, 1 teaspoon garlic powder, 1 tablespoon fresh thyme (finely minced), 1/8 teaspoon salt, 1/8 teaspoon cracked pepper, and ¼ cup shredded parmesan cheese and set aside.

For the vegetables

Preheat the oven to 450℉.
Heat a large skillet over medium heat, and add 2 tablespoons butter, and melt.
Add the sliced 2 medium zucchini squash to the pan, season with 1/8 teaspoon salt and 1/8 teaspoon cracked pepper and sauté for 3 minutes.
Add the chopped roasted 4 roasted garlic cloves to the pan with the squash, stir together, and cook for 1 min.
Pour 8 ounces heavy whipping 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.

Notes

Use cream (no substitutes!) for the sauce.

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.

Substitutions/Additions

Any kind of squash can be used. I use both yellow squash and zucchini because they're super pretty when combined!

Sub dried thyme in the gratin instead of fresh if you don't have it.

Sub ritz crackers or another type of cracker crumbs mixed with melted butter if you don't have panko breadcrumbs.

Nutrition