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Preheat your oven to 375°F (190°C).
Slice the zucchini and yellow squash into rounds, aiming for slices about 1/8 to 1/4 inch thick. This ensures they cook evenly.
Cook the Onion and Garlic:
In a large skillet, melt the butter over medium heat. Add the thinly sliced onion and cook, stirring occasionally, until it becomes soft and translucent (about 5-7 minutes).
Add the minced garlic to the pan and cook for an additional 1-2 minutes, until fragrant.
Sauté the Zucchini and Yellow Squash:
Add the zucchini and yellow squash slices to the skillet, and sauté for about 3-5 minutes, just to soften them slightly. Stir occasionally to ensure the vegetables are evenly coated in the butter and onions.
Make the Gratin Sauce:
Lower the heat to medium-low, then add the heavy cream to the skillet. Stir in the Parmesan cheese and let the cream thicken slightly, about 2-3 minutes. Season with salt and pepper to taste.
Assemble the Gratin:
Transfer the mixture to a greased baking dish. Sprinkle the shredded smoked Gouda cheese evenly over the top.
Bake:
Place the dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and golden brown on top.
Serve:
Remove the gratin from the oven and let it rest for a few minutes before serving. The dish will be creamy, cheesy, and full of summer vegetable flavor.
Serving and Storage Tips:
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