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Zucchini and Summer Squash Casserole - poet in the pantry

Zucchini and Summer Squash Gratin

Carrie @ poet in the pantry
This zucchini and summer squash gratin is like a glorified mac-and-cheese...without the mac.
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Side Dish
Servings 8


  • 14 ounces about 3 small zucchini, washed, sliced, and patted dry
  • 14 ounces about 3 small yellow summer squash, washed, sliced, and patted dry
  • 2 Tablespoons extra virgin olive oil
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 teaspoon fine sea salt
  • 1 1/2 cups organic half-and-half
  • 1 Tablespoon all-purpose flour
  • 1/4 teaspoon garlic powder
  • 1 1/4 cups shredded Parmesan divided
  • 1 Tablespoon unsalted butter melted
  • 1/2 cup Japanese Style Panko breadcrumbs plain


  • Preheat oven to 350 degrees Fahrenheit.
  • Prepare your zucchini and squash and set aside.
  • In a 3-1/2 quart oval enameled cast iron pot, heat the olive oil over medium to medium-high heat.
  • Add the zucchini and squash and stir to coat evenly. Sprinkle the pepper and salt over that and stir again.
  • Stir frequently to cook to about al dente doneness, about 10 minutes (yes, the pot will be crowded--this is okay).
  • Add the half-and-half and sprinkle the flour over the squash. Stir to mix well and heat until thickened, about 3-4 minutes.
  • Add the garlic powder and 1 cup of the shredded Parmesan; stir and remove from heat.
  • Combine the remaining 1/4 cup of shredded Parmesan with the melted butter and bread crumbs, then sprinkle over the top of the squash.
  • Bake for 10 minutes. If the top hasn't browned to your liking, return to the oven under the broiler for 2-3 minutes, or until browned to your liking.
  • Serve immediately.


Serves 4 as a main dish or 8 as a side dish.