SUMMER SQUASH AND ZUCCHINI GRATIN

Summer Squash and Zucchini Gratin image

Easy to make and delicious squash and zucchini gratin side dish.

Provided by becky

Time 50m

Yield 6

Number Of Ingredients 12

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Ingredients

1 large sweet onion
2 medium zucchini
2 medium yellow squash
2 tablespoons salted butter
2 cloves garlic, minced
1 cup heavy cream
½ cup whole-milk ricotta cheese
1 cup shredded Parmesan cheese
½ cup chopped cooked bacon
1 ½ cups shredded smoked Gouda cheese
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Slice onion into thin rounds. Slice zucchini and yellow squash into 1/4-inch rounds.
Melt butter in an oven-proof skillet over medium heat. Add onion slices and cook until soft and translucent, about 5 minutes. Add garlic and cook until softened, 2 to 3 minutes. Add cream and ricotta cheese; stir and simmer until bubbly and starting to thicken, 3 to 5 minutes.
Slowly stir in Parmesan cheese. Add zucchini and summer squash and gently stir to combine. Cook for just a few minutes then sprinkle with bacon. Spread Gouda cheese evenly over the bacon and top with salt and pepper.
Transfer skillet to the preheated oven and bake until cheese is deep golden brown on top and squash is tender, about 20 minutes. If squash needs more cooking time, cover the skillet with foil so the top crust doesn't get too dark.

Nutrition Facts : Calories 475.1 calories, Carbohydrate 11 g, Cholesterol 130.7 mg, Fat 38.5 g, Fiber 2.5 g, Protein 22.9 g, SaturatedFat 22.2 g, Sodium 1087.3 mg, Sugar 3 g