To make summer squash gratin, slice 2 zucchini and 2 yellow squash into ¼-inch rounds and season them with smoked paprika, salt and pepper. Layer them in a buttered casserole dish with a thick garlic cream sauce made with cheddar, Gruyère and a pinch of nutmeg, then bake at 375°F for about 25 minutes and broil for 2–3 minutes until bubbly and golden. It serves 6 as a cheesy, gluten-free side dish.
Crispy on the outside and creamy on the inside, this summer squash gratin recipe is the perfect side to any summer meal. It is easy to prepare, and serves up bubbly and delicious.
When it comes to entertaining or bringing a side dish to a summer party, you are always going to find me with this cheesy goodness. I have even come to prefer this recipe over a scalloped potatoes recipe.
It’s so fulfilling but light at the same time. I’ve been perfecting this recipe for years and think I’ve truly got the right one right here. Summer squash, cheese, crispiness – what more could you ask for?
This summer squash gratin could be a meal in itself. I like to serve with crispy pan-seared salmon. The summer squash gratin pairs so well with just about anything under the sun which is why we love this recipe so much!
How to make summer squash gratin
The key ingredient to this fabulous summer squash gratin is smoked paprika. Y’all, I am in love with this stuff! Smoked paprika takes everything up a notch and adds so much flavor. You will want to be sure to cut your yellow squash and zucchini into rounds and then season with smoked paprika, salt and pepper.
Once you make the cheese sauce, it will be thick and cheesy! You want that because naturally squash retains a lot of water and will be brought out through cooking. You will want to layer about half of the squash and half of the cheese sauce in a baking dish. Then add the next layer of squash and sauce. In the end you will want to sprinkle both the cheddar cheese and gruyere cheese on the top and broil for 2-3 minutes so you can achieve this level of crispiness and crunch.
You’ll find the exact amounts and printable steps in the recipe card below. Here’s what each step looks like, plus the little things that make it work.
1. Make the cheese sauce. Preheat the oven to 375°F and butter a medium casserole dish. In a medium saucepan over medium heat, melt 2 tablespoons of butter. Add the garlic and cook until fragrant, about 1 minute. Whisk in the flour and cook until it’s golden and starts to bubble, about 1 minute more. Add the cream and stir until it comes to a simmer, then let it bubble until slightly thickened, about 1 minute.
2. Melt in the cheese. Turn off the heat and add 1 cup of the cheddar and ½ cup of the Gruyère. Stir until melted, then season with salt, pepper and nutmeg. A thick sauce is exactly what you want, since the squash releases water as it bakes.
3. Season the squash. In a large bowl, toss the zucchini and yellow squash with the smoked paprika, salt and pepper. Slicing everything into even ¼-inch rounds helps it all cook at the same rate.
4. Build the first layer. Add a layer of squash to the baking dish, overlapping the slices. Season with salt and pepper and pour about half of the cream sauce over the squash. Sprinkle with some of the remaining cheddar and Gruyère, then the Italian seasoning.
5. Add the second layer. Make another layer with the remaining squash, cream sauce, cheese and Italian seasoning.
6. Bake and broil. Bake until bubbly and golden on top, about 25 minutes, then broil for about 2–3 minutes for that crispy, crunchy cheese top. Let it rest for a few minutes before serving so the sauce can set.
Ingredients for summer squash gratin
Here’s what we are working with for this recipe:
- zucchini
- yellow squash
- cheddar cheese
- gruyere cheese (or shredded mozzarella)
- cream
- smoked paprika
- butter, garlic, gluten-free flour (or arrowroot powder), nutmeg and Italian seasoning
- salt and pepper
This is one of those recipes that works great for the summer, but could also be the perfect side or main dish to any fall or winter recipe. I hope you love it just as much as we do! Happy cooking!
summer squash gratin for Thanksgiving
Zucchini and yellow squash are in the stores all year, so this gratin works just as well on the Thanksgiving table as it does at a summer cookout. It’s a lighter, gluten-free alternative to scalloped potatoes that still delivers the creamy, cheesy, golden top everyone fights over.
can you make it ahead?
It’s best baked fresh, because squash releases water as it sits. To save time, slice the squash and shred the cheese a day ahead and keep them refrigerated, then make the sauce and assemble right before baking.
how to store and reheat leftovers
Refrigerate leftovers within 2 hours in a covered dish or airtight container and enjoy them within 3–4 days. Reheat in the oven or microwave until hot in the center (165°F).
summer squash gratin FAQs
Make the cheese sauce nice and thick, slice the squash into even ¼-inch rounds and finish under the broiler. The thick sauce soaks up the water the squash releases as it bakes.
Yes, as written. The sauce is thickened with gluten-free all-purpose flour or arrowroot powder.
Shredded mozzarella works in place of the Gruyère.
It’s best baked fresh. You can slice the squash and shred the cheese a day ahead, then make the sauce and assemble right before baking.
Refrigerate them within 2 hours and enjoy them within 3–4 days. Reheat until hot in the center (165°F).
if you love this recipe, check out…
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- Sweet Potato Gratin with Italian Sausage and Spinach
- How to Make the Best Creamy Cheesy Corn for the Holidays (Kid Approved!)
- Easy Thanksgiving Recipes: Turkey, Stuffing, Sides and Desserts
Summer Squash Gratin
- GFGluten-Free
- LCLow Carb
- SFSugar Free
- VGVegetarian
Ingredients
- 2 medium zucchini, sliced crosswise into 1/4" rounds
- 2 medium yellow squash, sliced crosswise into 1/4" rounds
- 2 tsp smoked paprika
- salt and pepper, to taste, for the squash
- 2 tbsp butter , plus more for buttering pan
- 1 tbsp garlic powder or 2 cloves garlic, minced
- 2 tbsp all-purpose gluten-free flour, or 1 tbsp arrowroot powder
- 1½ cup heavy whipping cream
- 2 cups shredded cheddar cheese, divided
- ½ cup shredded gruyere cheese (or shredded mozzarella), divided
- salt and pepper, to taste, for the sauce
- 1 pinch nutmeg
- 1 tsp Italian seasoning
Instructions
- Preheat oven to 375° and butter a medium casserole dish. In a medium sauce pan over medium heat, melt 2 tablespoons butter. Add garlic and cook until fragrant, about 1 minute. Whisk in flour and cook until flour is golden and starts to bubble, about 1 minute more. Add cream and stir until mixture comes to a simmer. Boil until slightly thickened, about 1 minute.
- Turn off heat and add 1 cup cheddar cheese and 1/2 cup Gruyère cheese. Stir until cheese has melted, then season with salt, pepper and nutmeg.
- In a large bowl, combine the zucchini and yellow squash together. Add in the smoked paprika, salt and pepper to taste. Add a layer of squash to the baking dish, overlapping the slices. Season with salt and pepper and pour about half of the cream mixture over squash. Sprinkle some of the remaining Cheddar and Gruyère on top, then sprinkle the Italian seasoning on top of cheese.
- Make another layer with remaining squash slices, cream mixture, cheese and Italian seasoning. Bake until bubbly and golden on top, about 25 minutes. Broil for about 2-3 minutes.
Equipment
- medium saucepan
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