Squash and Zucchini Au Gratin

So much to Jake’s dismay I am not much of a potato fan, he on the other hand could eat them every day, in every way. So, I decided to do things a little different and replace potatoes for zucchini and squash (the upside they were on sale at the market for 99 cents a pound)

This recipe turned out to be just as delicious, Jake did not have one complaint!

Ingredients

  • 2 tbsp. Butter
  • 2 large Zucchini (sliced)
  • 2 Squash ( sliced )
  • 3 Shallots ( minced )
  • 1 tablespoon garlic ( you can use fresh or jarred)
  • 1 cup heavy cream
  • Shredded mozzarella cheese (you can use what you prefer but mozz melts really nicely)
  • Salt and Pepper to taste
  • A sprinkling of Oregano
  • Parmesan cheese (about half cup)ImageImage

Instructions

  • Preheat your oven to 450 degrees
  • In a large skillet or pot (I had to switch to a pot- which you can see in the pictures- because I had a lot of things I was working with) saute your shallots and garlic in your butter. Cook until shallots are translucent.Image
  • Add your zucchini, squash and heavy cream. Add your salt, pepper, and Parmesan cheese.Image
  • Cook 7 to 10 minutes or until your mixture is bubbly and your zucchini and squash begin to soften.
  • Transfer to an oven safe baking dish and sprinkle with a little more Parmesan and some of your shredded cheese.
  • Mix in your cheeses with a spoon so it incorporates with the veggiesImage
  • Now sprinkle the rest of your shredded cheese on top.Image
  • Bake for 10 to 12 minutes or until mixture is bubbly and golden brown on top.

I thought I would have to broil this baby up- but I turned off my oven and let it sit in there for another 3 minutes or so and that magic happened all on its own!Image

Enjoy and Salud!

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One thought on “Squash and Zucchini Au Gratin

  1. Pingback: Au Gratin Ham, Potatoes, and Sweet Potatoes - Can't Stay Out Of The Kitchen

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