Zucchini and Yellow Squash layered together on a bed of herbed onions, and sprinkled with a parmesan bread crumb topping. Delicious to eat, easy to make, and beautiful to look at!

Zucchini & Yellow Squash Herb Gratin

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Zucchini is such a lovely and delicious vegetable, especially when it’s prepared right. Here we combine both green zucchini and yellow squash; layered and cooked on a bed of herb-flavored onions to create an herb-filled subtly cheesy with just a bit of crunch (from the cheese and bread crumb topping), piece de resistance! This is a Zucchini and Yellow Squash Gratin recipe you’ll want to use through the holidays, into the new year, and all summer long.

How this dish came about:

There was a movie. (Ha! There have been lots of movies. I love movies). I especially loved this movie about a little rat that loved to cook. He lost his family and ended up in Paris inside a once Michelin star restaurant kitchen. Anyway, through a series of obstacles and awesomeness, this little rat eventually is recognized by those who count as an amazing little chef, he then makes a dish for a critic to eat that is a spin on the classic ratatouille soup-like dish of zucchini squash, onions, tomatoes, and eggplant.

After watching this movie no less than 100 times. I decided that ratatouille must be the most yummy dish in the whole wide world! With that in mind I set about attempting to create something similar. I searched out the amazing chef that was consulted in the making of the movie. I found his recipe for ratatouille. It looks amazing! It looked like a lot of work and ingredients I don’t usually have on hand. But still, if it is that good; I can do it! The only trouble is my kids wont touch cooked tomato or eggplant unless it’s been pureed (and therefore they have no idea that is what they are eating).

So, nix the eggplant and tomato and you’re left with onion and two kinds of zucchini and yellow squash. And if I’m cutting out those, and I’m cutting out other ingredients I don’t have access to, I guess I’ll just change the recipe to something similar, but totally different. Honestly though, I never could’ve done it without Remi.

And what do you know? While it tastes nothing like my starting goal of ratatouille; it ended up being an absolutely fantastic and delicious way to prepare zucchini and yellow squash gratin! Not to mention gorgeous…

So how do I make this gorgeous and delicious gratin?

I use a mandolin slicer to make sure my zucchini and yellow squash slices are uniform in size.
Cook a truckload of onions with a bunch thyme until they are practically melting. Then line the bottom of a casserole pan.
Layer your lovely Zucchini and Yellow Squash alternating in lines.
Sprinkle with a mixture of seasonings, bread crumbs, and cheese.
Bake, and LOVE!

*Awesome tip:

This is a fantastic dish to prepare ahead of time and then bake right before serving. Seriously, you can also bake it the day before, and the reheat on the day of, and you wont regret it at all because letting it rest will enhance the flavor (although your bread crumbs and cheese topping may not stay as crisp).

*Want some serving suggestions?

Serve this with your holiday turkey (check out this recipe for the most amazing turkey of all time!), or just beside a nice pasta dish (like butternut squash ravioli), pork chops, or roasted chicken. Zucchini and Yellow Squash Gratin is delicious and will be a hit every time.

Bread Crumbs and Herbs Zucchini Squash

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Ingredients

2 medium yellow squash, cut into 1/4" thick slices
2 medium zucchini, cut into 1/4" thick slices
Canola oil
3 c onions, coarsely chopped
3 TBS garlic, minced
1.5 TBS chopped fresh thyme or 1 tsp dried thyme
salt and pepper to taste

For the topping

1/2 c Parmigian Cheese
1/3 c dried bread crumbs
2 tsp fresh thyme chopped finely
1/2 tsp salt

Instructions

In a large frying pan, over medium-high heat, warm about 2-3 TBS canola oil. Add onions and garlic to oil and season with salt and pepper. Reduce heat to medium. Stir in the thyme, and cook for 10 minutes, stirring occasionally, until the onions are translucent, but not browned.

For the topping

Combine cheese, bread crumbs, and thyme in a small bowl and mix.

To assemble

Spread the onion mixture in the bottom of a large but shallow baking dish or casserole pan. Layer your zucchini squash atop the onions in the dish. Overlap a row of green zucchini slices, letting only 1/4 of each bottom zucchini slice left exposed by the overlapping slice. Then sprinkle 1-2 TBS of the cheese mixture lightly over the top. Now make a row of overlapping yellow squash slices, and sprinkle 1-2 TBS of cheese mixture atop. Make a third row of overlapping slices in green zucchini, once again topping it with 1-2 TBS of the cheese mixture. Continue alternating overlapping rows of the remaining green and yellow vegetables, and sprinkling with cheese mixture.
Once you've filled the pan, sprinkle the top with any remaining cheese mixture until it is all lightly covered, and add a light seasoning of salt and pepper.
Bake at 350*F for 45 minutes- 1 hour, until vegetables are tender. Remove from oven and allow vegetables to rest for about 10 minutes if you'll be serving today, or let cool and refrigerate until needed.

Butterflies in your stomach moment!

When ready to serve; place vegetable dish under broiler until the top is dark golden brown.

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Nutrition

Calories

53 cal

Carbs

11 g

Protein

1 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

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And lets all thank that awesome Rat movie and the amazing chef, Thomas Keller, that inspired this wonderful recipe!!!