Sunday, February 24, 2019

Zucchini & Yellow Squash Au Gratin

Zucchini & Yellow Squash Au Gratin
Serves 6

1 large yellow squash
1 large zucchini
2 shallots, minced
1 teaspoon minced garlic or 1 clove
2 tablespoons butter
1/2 cup heavy cream
1/2 teaspoon oregano
9 slices Sargento Thin Sliced Provolone
3-4 Tablespoons (4 Tablespoons is 1/4 cup) Fresh Grated Parmesan

I started by using my mandoline to slice the squash 1/4 inch thick. Then I layered them in our baking dish -- 1 row of yellow squash and then a layer of zucchini -- I ended up with 4 rows on the bottom and 4 rows on the top.

In a small skillet or pan, add the butter and shallots and let them saute until translucent. Then add in the garlic and oregano. Let it cook a minute or two. Finally, add in the cream and Parmesan just until bubbly. Pour over the squash.

Cover with the slices of cheese -- I had two rows of 4 slices, and tore the remaining slice into 4 pieces and placed those extras in the corners where I had some squash showing. Bake at 350 for about 20-30 minutes. We enjoy our cheese really brown -- so it was perfect for us, but if you like yours less brown cut the cooking time back by a few minutes and check it.

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