Ingredients
- 2 medium zucchinis thinly sliced
- 2 medium yellow squashes thinly sliced
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup breadcrumbs
- 2 tablespoons butter melted
- Fresh parsley chopped (optional, for garnish)
Instructions
Preheat the Oven:
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Preheat your oven to 375°F (190°C).
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Grease a 9×13-inch baking dish or a similar-sized gratin dish.
Prepare the Vegetables:
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Thinly slice the zucchinis and yellow squashes. You can use a mandoline slicer for even slices.
Sauté the Onion and Garlic:
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In a large skillet, heat the olive oil over medium heat.
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Add the chopped onion and sauté until translucent, about 5 minutes.
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Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Make the Cream Sauce:
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Reduce the heat to low and stir in the heavy cream, Parmesan cheese, thyme, basil, salt, and pepper.
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Simmer gently for about 2-3 minutes, until the sauce begins to thicken.
Assemble the Gratin:
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Arrange half of the zucchini and yellow squash slices in the bottom of the prepared baking dish, slightly overlapping.
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Pour half of the cream sauce over the vegetables.
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Sprinkle with half of the shredded mozzarella cheese.
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Repeat the layers with the remaining zucchini, yellow squash, cream sauce, and mozzarella cheese.
Prepare the Breadcrumb Topping:
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In a small bowl, combine the breadcrumbs with the melted butter. Mix well.
Top and Bake:
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Sprinkle the breadcrumb mixture evenly over the top of the gratin.
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Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
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Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the vegetables are tender.
Serve:
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Let the gratin cool for a few minutes before serving.
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Garnish with chopped fresh parsley if desired.