Zucchini Gratin with Yellow Squash

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# Zucchini Gratin with Yellow Squash: A Light and Creamy Summer Classic

When summer gardens overflow with zucchini and yellow squash, it’s time to let these vibrant vegetables shine. One of the best ways to elevate their delicate flavor is with a warm, bubbling **Zucchini Gratin with Yellow Squash**—a dish that’s equal parts comfort and elegance.

Whether you’re serving it as a hearty side dish or a light main course, this gratin balances rich creaminess with the fresh, tender texture of summer squash. It’s simple enough for a weeknight dinner but impressive enough for a summer gathering.

## Why You’ll Love This Gratin

This recipe celebrates the natural sweetness of zucchini and yellow squash, layered together and baked under a golden, cheesy crust. Unlike heavier gratins, this version skips excessive butter or flour, keeping the texture light while still delivering a creamy, savory bite in every forkful.

It’s also versatile—add herbs, change up the cheese, or even toss in some breadcrumbs for extra crunch. The base recipe is a perfect canvas for your creativity.

## Ingredients

* 2 medium zucchinis, thinly sliced
* 2 medium yellow squash, thinly sliced
* 1 small onion, thinly sliced (optional)
* 1 cup shredded Gruyère or sharp cheddar cheese
* ½ cup grated Parmesan cheese
* 1 cup heavy cream (or half-and-half for a lighter option)
* 1 clove garlic, minced
* Salt and black pepper, to taste
* Fresh thyme or basil (optional, for garnish)
* Olive oil or butter, for greasing the dish

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