Description

Hey, kitchen friend! Harper here, ready to turn humble zucchini and yellow squash into a cozy, cheesy delight that hugs your soul without the heaviness. Imagine thin slices of garden-fresh squash swimming in garlicky cream, topped with smoky gouda and nutty parmesan, baked until bubbling golden perfection. It’s low-carb magic and pure comfort in every bite!

Ingredients

Scale

2 tbsp unsalted butter
½ medium onion, thinly sliced (yellow or Vidalia)
2 large cloves garlic, minced
1 small zucchini, sliced ⅛–¼” thick, patted dry
1 small yellow squash, sliced ⅛–¼” thick, patted dry
½ cup heavy cream
¼ cup grated Parmesan cheese
1 cup shredded smoked Gouda (or ¾ cup sharp cheddar + ¼ tsp liquid smoke)
Salt to taste (about ½ tsp)

Instructions

1. Preheat & Prep
Heat oven to 375°F (190°C). Grease an 8×8″ baking dish with butter or avocado oil spray. For extra sizzle, warm the dish in the oven while you prep.

2. Sweat the Aromatics
Melt butter in a skillet over medium heat. Add onions with a pinch of salt and sauté 5 minutes until soft and translucent. Add garlic and cook 30 seconds until fragrant.

3. Cook the Squash
Add zucchini and yellow squash slices. Cook 3–4 minutes until just softened at the edges but not mushy.

4. Cream & Cheese
Pour in heavy cream and simmer 2 minutes until it starts to bubble slightly. Remove from heat, then stir in half the Gouda and all the Parmesan until melted and creamy.

5. Assemble & Bake
Transfer mixture to the warmed baking dish, spreading evenly. Top with remaining Gouda, pressing some cheese into gaps. Bake uncovered for 20–25 minutes until bubbly with golden brown spots on top. If browning too quickly, loosely tent with foil.

6. Rest & Serve
Let rest 5 minutes to set before serving. Optional: Broil 60 seconds for extra crusty top—watch carefully!

Notes

Slice squash thin and pat dry to prevent watery gratin.
Use smoked Gouda for that cozy, smoky “bacon” vibe.
Don’t skip resting—helps it slice cleanly!
Warm your baking dish to keep veggies sizzling as they hit the pan.
Adjust baking time if adding watery veggies like tomatoes (+5 mins).

Nutrition

Calories: 270 kcal per serving
Carbohydrates: 7g (Net 5g)
Protein: 10g