zucchini au gratin

Stuffed Zucchini Au Gratin

lb (225 g) lean ground beef

olive oil

onion, finely chopped

oz (115 g) chopped white mushrooms

garlic,

chicken broth

(60 ml) breadcrumbs

zucchini

(375 ml) tomato sauce

(375 ml) grated mozzarella

Salt and pepper

In a skillet over high heat, fry the meat in the oil until well browned. Add the onion, mushrooms and garlic and cook until tender. Season with salt and pepper. Deglaze with the broth. Add the breadcrumbs and adjust the seasoning. Let cool.

With the rack in the middle position, preheat the oven to 180°C (350°F).

On a clean surface, trim the ends off the zucchini. Using an apple corer, hollow out each zucchini, creating a lengthwise tunnel about 2.5 cm (1 inch) in diameter, depending on the zucchini’s width. 

Using your fingers, stuff the zucchini. Lay them side-by-side in a 23 x 33-cm (9 x 13-inch) baking dish. Cover with sauce (see note) and top with cheese. Bake until the zucchini are tender, about 50 minutes. 

J'ai pris le reste pour farcir poivron vert tout aussi bon

Délicieux, à refaire! Personnellement j'ai coupé les courgettes en deux et ai vidé l'intérieur au lieu de les laisser en tube.

Pour ma part, j'utilise des saucisses pour farcir les courgettes. Chipo, aux herbes, merguez, ... Pour plus de facilité pour farcir, je les congèle au préalable.

Excellente recette tout le monde a adoré c'est a refaire

Pour une version végé de cette recette, plutôt que de mettre du bouf haché, j'ajoute un paquet de sans-viande haché mexicain. Je coupe mes courgettes en deux, je retire un peu de chaire, je mets le sans viande et je recouvre d'une sauce tomates maison en terminant par le fromage. Excellent! Une façon d'ajouter une protéine végétale sans que personne ne s'en rende compte

Suggestion de congélation après la première étape.  Je ne vide pas les courgettes. Je les coupe en deux et les déposer dans un plat et versé la sauce par-dessusoya.

Tender pieces of zucchini and yellow squash in a mouthwatering creamy cheese sauce. This delectable easy skillet vegetable will quickly become one of your family favorites.

Zucchini and Yellow Squash Au Gratin

butter

onion

squash

garlic

heavy cream

parmesan

shredded smoked gouda

Melt butter in an oven-proof skillet over medium heat. Add onion and cook until the edges start to brown, approximately 5 minutes. Add garlic and cook for an additional 1 minute. Add cream and simmer until bubbly and starting to thicken. Slowly stir in parmesan. Add zucchini and yellow squash and cook an additional 4-5 minutes.

Sprinkle with smoked gouda and bake in the oven for 15-20 minutes or until cheese is golden brown.

Have made squash augratin and it’s so savory and flavorful the smoked Gouda is so good in this casserole making again today

It was soooo delicious! I had to triple the recipe. But everything was easy to assemble and tasted divine!  So happy I found this recipe! Will be making it again- especially since my garden is producing the squash! Thanks for sharing your recipe with us!!!

Made this &amp; brought to a cookout, everyone loved it. I didn't have Gouda, so used a 3 cheese blend with cheddar. Can't wait to make it w/smoked Gouda, it's my favorite! It came out very watery but was still very delicious, next time I will either sweat them or try in a cast iron skillet (water seems to evaporate better in a hot cast iron). Thank you so much for this delicious recipe!! Can't give it enough stars!⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️

What a great dish for summer! So creamy and delicious!

I am sure my family will love this!  Looks SO good!

I will be having an abundance of squash and zucchini very soon! This is the perfect way to use both of them up.

The perfect dish for the Sunday dinner! Looks so creamy and delicious!

I know for sure this would be a huge hit in my house!

What a delicious dish! Squash &amp; zucchini are some of my favorites! I could eat this daily!

Love that bubbly cheese on top! Great way to use summer squash!

We made this with all of our zucchini and squash that my friend gave me from her garden! It was so delicious! We served it with grilled chicken, YUM!

Everyone at my house loved it! So delicious!

This is awesome! I can eat this everyday!

This was delicious!! Thank you! I grow a lot of squash, so new recipes are so needed?

Made this last night, we really liked it. Like so many of the other comments I didn't have any smoked gouda on hand so I used shredded cheddar. I am anxious to try it next time with the gouda cheese. Delicious!!

This was an awesome side for dinner, we paired it with a beef roast we had and it was so creamy and delicious. My grandmother grows her own zucchini so I am always looking for new ways to use it and this recipe was perfect.  Thank you.

My family inhaled this zucchini and squash casserole, giving it rave reviews! Even I, who never eats any summer squash, have to admit it was very tasty. If one follows the recipe exactly, the squash does not end up mushy, but retains its’ form and texture and comes out fork tender and intact. This recipe is a keeper....not the healthiest squash casserole, but definitely the most delicious! And makes a very pretty presentation. Thank you for sharing.

My stomach started growling as I was scrolling this post so it's safe to say I'll be making this ASAP!

This is amazing! I've been trying all sorts of recipes for my garden veggies and this one is a winner!

Do I have to share this with my family? I really want to hog this all to myself! So good. So very, very good!!

I had no zucchini, but used yellow squash. Dee-lish! Like another commentor, the onions did take the longest. I, too, had no gouda, so combined sharp white, sharp and medium yellow cheddar. Still so good, but will make again with the gouda. I was done the dishes before the dish was done! Thank you for this recipe!

Oh my gosh this is amazing, we’ve had a bounty of squash this year and I needed something new. My husband is a Alfredo nut so this was just up his alley. I will be making this again. Very indulgent tasting.

Made this today! Loved it. I didn’t have the Gouda cheese so I used some sharp cheddar and some Swiss cheese. We are iced in for the 4th day now in a state that isn’t prepared for snow and ice! (Louisiana). It is just my mom (88 yrs old) and me so I have plenty of time to make recipes I’ve been wanting to try. Thank goodness I loaded up the fridge with extra food so we have been eating very well.

OMG! Made this tonight to accompany pork chops and it was awesome! We are a senior family of 2 and ate all but a couple spoonfuls....AWESOME! Thank you for this recipe. 💕

I have severe dairy intolerance so I was a littled scared to try this out with substitutions, but it turned out great!  I subbed the cream with 2 cups coconut milk and 2 Tbsp arrowroot starch (my squash was big so I had to double these ingredients).  I also subbed the cheese with vegan parmesan (doubled to 1/2 cup), shredded vegan cheddar, and a heavy dash of smoked paprika.  I made sure to caramelize the onions with a little salt and after baking, topped it with bacon bits.  Yum! So good!  It smelled incredibly garlicy but it did not taste very strong at all - it was mild, smoky, creamy, and delicious!

It turned out great! I added extra heavy cream because I wanted it to have more sauce. I also seasoned it with salt and pepper. This will definitely be a repeat for us!

Yum!  I loved this recipe.  The smoked gouda gave the dish not just rich flavor, but a slight "earthiness" so that I was reminded of my mother's scalloped potatoes.  So, if anyone going low carb is missing scalloped potatoes or au gratin potatoes, give this dish a try. I used a Vidalia onion. I was worried because the sauce was so thick at first but, after adding the squash, the moisture from the squash made the sauce "just right." (Thank you, Beth, for creating a recipe that didn't  make us salt and squeeze the zucchini first!) My skillet could withstand oven temps no higher than 400 degrees, but the dish was still ready in 15 minutes.

I loved this recipe, I just made it! I changed a couple things. I can't have dairy so I used coconut milk and a T. Of rice flour for thickening, but it really thickens quite well when you put the parmesan in. I also didn't cook it for 5 minutes on the stove, only a couple minutes. So when it was finished it still was a little bit firm. That's a good thing because I don't like my veggies mushy. I'm not a giant fan of summer squash or zucchini but I really did love this recipe!

Why is it cooked at such a high temperature ?

I have never left a review before, but this was great.  Recipe done as written and it was so good.  Thank you for giving this to us!

I made this today and it was soooo good!  I added fresh corn to increase vegetables.  Love it.  I'll make it again soon.  Thanks for the recipe!

This was so easy and so delicious! Other recipes called for mayonnaise, which I don't find appealing. This was prepped in a flash and my husband and I both loved it. Thank you!

Excellent dish:  My husband said I could make this anytime.  I did transfer it to a baking dish as I wasn't  about to put my pan in a 450 degree oven. Didn't have garlic cloves so used garlic powder. and was fine.  The smoked gouda really makes this dish so I wouldn't substitute.   Will be making this again soon♥️

OMG I cannot believe how amazing this dish was. We could not stop eating it. I did make a couple changes - added 1lb of asparagus and 2 leftover ears of corn, 1 squash, 1 zucchini, 1 onion. Also, I didn't have smoked Gouda but used a shredded pizza blend that I had on hand.

I finally made this tonight and my family loved it.  I was lazy and used the slicer grater so my veggies were a lot thinner.  I used Trader Joe’s green goddess Gouda cheese because it was the only Gouda I had on hand. This was absolutely delicious!!!  Actually sweet and savory in every bite.

I made this for the second time tonight. My fiance loved it so much the first time she forbid me from eating the leftovers so she could take them to work the next day. I've already shared this recipe with a few friends and my mother. I look forward to making it several more times! Thanks so much for a great recipe.

Winner! This was a tasty recipe Beth. And oh so easy! Didn't have gouda in the fridge but I did have Havarti dill and that was delicious!

I have made this before and it was so delicious I decided it deserves a place at the Thanksgiving dinner tomorrow. Hoping I can make it in a casserole dish as opposed to an oven safe skillet. Thank you!

I have made this several times, I've substitute different cheese for the top. It is my absolute favorite recipe.

This dish got rave reviews from the company at Thanksgiving dinner.

Made this for a dinner party last night. Got rave reviews! Several requests for the recipe. 
I swapped out Monterey Jack for the Gouda. 
Can’t wait to make it again. Love anything with zucchini and squash.

Looks great a little watery I added extra squash may do with breadcrumbs next time to absorb some of the moisture also used Gruyère

I made this recipe, and omg !!!! It was by far the best. Thank you for share can’t wait tho add my own extra ingredients to it to make it my own. I really loved it.,

Holy deliciousness! My zucchini was pretty big so I added extra cream and parm. Sliced the zucchini super thin. Baked to perfection.  Will definitely make again.  Thanks!

I made this yesterday for dinner and I it was a hit.  We love zucchini and yellow squash.  The cheese combination, particularly the gouda, made it extra special.  This one is a keeper.  It's a really nice variation to my usual sautéed squash.  This for the recipe!!!

This recipe is fabulous! It was a great side dish for Easter Sunday dinner. Definitely going into normal rotation. This is also a great recipe for the Keto diet.

Dana, I don't think you can 'reduce cream. It separates when it's boiled. But, anyway, I would just reduce the amount of cream or half and half a dash and go for it. What have you got to lose? You can try it on a smaller scale first if you're unsure about it. See how it goes. Good luck with whatever you decide. And above all, ENJOY!!!

I made it and like it very much. I used half n half instead of heavy cream. I layered it in a casserole dish with sliced Munster since that is what I had. I would make it again! It reminded me of vegetable lasagna.

Awesome recipe to use our garden veggies!  I tweaked it to add bell pepper slivers since I have an abundance of those as well as squash &amp; zucchini from the garden, and big dash of PD House seasoning.  SO GOOD!!  Thank you for sharing this recipe!

Very, very flavorful dish!  I'm always looking for ways to get my girls to eat their veggies and this was a hit. It's great as written and the only con, for me, is that the squash puts out a lot of moisture in the cooking process and makes the sauce a little watery and the veggies soggy. Next time I may sprinkle the slices of veg with a little salt and let them sit for about 20 minutes to draw out the moisture and then pat them dry prior to putting them in the gratin.i think they may hold up better that way. But even so, still very delicious!

I made this and it is delicious!  In fact, it was so good I had to make it again the next day.

https://content.jwplatform.com/videos/PLMtWoTd.mp4

ZUCCHINI GRATIN WITH YELLOW SQUASH IS A DELICIOUS SIDE DISH THAT IS EASY AND QUICK TO PREPARE. IT WILL MAKE A SUMMER SQUASH LOVER OUT OF YOU!

ZUCCHINI GRATIN

This Easy Zucchini Au Gratin is a healthy baked casserole loaded with cheese! This gooey side dish is layered with cheddar, mozzarella, and Parmesan cheese for the perfect dose of flavor.

Easy Zucchini Au Gratin

heavy whipping cream

oz cream cheese

cheddar cheese

parmesan reggiano cheese

onion powder

salt and pepper

mozzarella cheese

Preheat oven to 400 degrees.

Place the sliced zucchini on a flat surface with towels or paper towels. Sprinkle both sides of the zucchini with salt.

Allow the zucchini to sit for 30 minutes. This will sweat out the excess moisture of the zucchini. Skipping this step will result in a watery dish. After the 30 minutes. Blot and wring out any excess moisture.

While the zucchini rests, prepare the filling for the dish. Heat a saucepan on medium heat and add the butter.

When melted, add the garlic and cook for a couple of minutes until fragrant.

Add in the cream cheese, whipping cream, Parmesan reggiano, and 1/2 cup shredded cheddar cheese. Stir. Add in the onion powder, salt, and pepper to taste. Taste the sauce repeatedly and adjust the flavor to taste as needed.

Stir continuously until the cheese has melted.

Remove from the heat and set aside.

Arrange the zucchini in rows throughout a 9x13 baking dish. Drizzle the cheese sauce throughout.

Sprinkle the remaining 1/2 cup of shredded cheddar and the mozzarella throughout the pan.

Bake (uncovered) for 30-35 minutes until golden brown. If you like a crisp top, a couple of minutes before the dish has finished baking, turn on the Broil function on the oven. Broil for 1-3 minutes until the top has crisped.

Cool before serving.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1602028051/paunkyce6fjpoqbbzd5s.mp4

This Easy Zucchini Au Gratin is a healthy baked casserole loaded with cheese! This gooey side dish is layered with cheddar, mozzarella, and Parmesan cheese for the perfect dose of flavor. Who says veggies can’t be fun?

Zucchini Au Gratin

The perfect way to use up bulk zucchini!  Packed with nutrition and tons of flavor, this Zucchini Au Gratin makes a hearty side dish or served as a the main course of a light dinner.

zucchini (, shredded)

salt

arborio or carnaroli rice ((produces the creamiest results))

garlic (, minced)

all-purpose flour

white wine

zucchini water

half and half or whole milk

Parmesan cheese

black pepper

Shred

Prepare the Zucchini:  Shred the zucchini and place it in a big nonreactive bowl.  Sprinkle and toss with the 3 teaspoons of salt.  Let sit for 30 minutes.  Working in batches and using a clean kitchen towel or cheesecloth, wring out as much water from the zucchini in possible, reserving the zucchini water.   Set aside.  Prepare the Rice:  Place the rice in a pot of water and bring to a boil. Boil for 5 minutes, drain thoroughly and set aside.  The rice should be al dente.  Set aside.

Preheat

Preheat the oven to 425 F. Grease a 9x13 or 3 quart baking dish.

Cook

In a large saucepan or stock pot heat the fat or oil over medium high heat then add and saute the onions and garlic until soft and translucent and beginning to caramelize. Stir in the flour and continue to cook for another minute or two.  Pour in the white wine and stir continually to prevent clumping followed by the reserved zucchini water and half and half.  Stir continuously until the sauce begins to simmer and thicken.  Stir in the zucchini, rice, salt and pepper.  Stir in the Parmesan cheese.

Bake

Scoop the zucchini/rice mixture into the baking dish.  Sprinkle the top with the remaining Parmesan cheese and then drizzle with olive oil.Place the casserole on the middle rack and bake for 20-30 minutes or until bubbly and nicely browned on top.Let it sit for about 10 minutes before serving or until any excess liquid is absorbed.Serve immediately.  For a light dinner serve with a leafy green salad or serve as a side dish with meat, poultry or fish for a heartier meal.

Made this tonight scaled down for 2 people.  Added crushed red pepper.  Very good, will make again and share the recipe with a friend.

Made this last night and my wife and I loved it so yummy. Next time I will adjust Zucchini water and milk a bit to firm up a bit more but delicious thanks.

Absolutely delicious! I added just a tad of corn starch thinking the "sauce" would not thicken up (based on others' comments), but perhaps that was unnecessary. I did not add wine since I did not have any on hand and still lip smacking great. Kids loved it!

One of the best ways to use zucchini!! It's the perfect side dish, cheesy, &amp; my kids actually eat it, so it's a win!

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Zucchini and Yellow Squash Au Grati...

Easy Zucchini Au Gratin

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