Summer Squash Gratin
When Summer produce starts arriving, it seems like there's an endless stream of yellow squash and zucchini. I love them both regardless of how they're prepared, and not just in the Summer. This squash gratin, has a creamy homemade cheese sauce reminiscent of the same you might use with macaroni and cheese. That alone qualifies this dish as "Comfort Food: 101." The crispy topping can be made with any flavor of cracker that you like providing the crispy texture to the cream sauce.
Helpful Tips for Making Squash Gratin
- You can use a combination of yellow squash and zucchini or one or the other for this recipe.
- You can easily adapt using any variety of cheese that you enjoy or have on hand.
- This dish can also be fully prepped and assembled in advance, then topped with the cracker topping just before baking for a time saver. It's yet another way to enjoy farm stand goodness at your own kitchen table.
- Other squash recipes to try: Creole Squash Cakes, Italian Sausage Stuffed Summer Squash and Squash Fritters.
- You may also enjoy these Summer Vegetable Kabobs from Southern Living.
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Helpful Kitchen Items:
Summer Squash Gratin
- 1 ½ lb zucchini ¼" slices
- 1 ½ lb yellow squash ¼" slices
- 1 medium sweet onion small dice
- ½ cup butter plus 2 Tbsp divided
- 1 tablespoon Dijon mustard
- ⅓ cup all purpose flour
- 1 teaspoon salt
- ½ teaspoon white or black pepper
- ½ teaspoon garlic powder
- 3 cups milk
- 3 cups shredded sharp cheddar cheese divided [white or yellow]
- 1 sleeve Ritz crackers crushed [I used Ritz Roasted Vegetable]
- Preheat the oven to 350°F. Spritz an 9 x 9 deep dish baking dish or an 8 x 12 inch oblong dish with cooking spray.
- Steam the sliced zucchini and yellow squash until fork tender, around 7-8 minutes. Drain and cool slightly.
- In a heavy bottomed saucepan, cook the diced onion in ½ cup of butter.
- Cook over medium high heat until soft, around 3 minutes. Add the Dijon mustard, all purpose flour, salt, pepper and garlic powder. Whisk over medium heat until combined.
- Gradually add the milk, whisking constantly. Bring to a boil, then lower the heat and gently bubble for 5 minutes until thickened.
- Add 1 cup of shredded cheese to the sauce and stir until melted.
- To assemble: Layer half of the steamed squash into the bottom of the dish. Season lightly with salt and black pepper to your taste. Cover with ½ of the sauce and sprinkle with 1 cup of shredded cheese.
- Repeat layers: Last layer of squash, salt & black pepper, remaining sauce, then ending with 1 cup of shredded cheese.
- Melt 2 tablespoon of butter and toss with the cracker crumbs. Spread on top.
- Bake for 35-40 minutes until golden and bubbly.