Summer Squash Gratin

Summer Squash Gratin Recipe

No Photo

Have you made this?

 Share your own photo!

Diana Perry


I've been looking for a healthier version of the usual southern "summer squash casserole". Think I've found one that will have flavor, and still be in the healthy range.

☆☆☆☆☆ 0 votes
20 Min
25 Min


1 lb
zucchini, sliced into 1/4" rounds
1 lb
yellow squash, sliced into 1/4" rounds
4 oz
goat cheese
4 tsp
olive oil
1 medium
shallot, diced
1 tsp
fresh thyme
2 Tbsp
all-purpose flour
1-3/4 c
warm 2% milk
1/2 tsp
sea salt
1/2 tsp
ground black pepper


1/2 c
whole grain bread crumbs
2 tsp
olive oil

How to Make Summer Squash Gratin


  • 1Heat oven to 375 degrees; lightly spray 8" X 8" pan with olive oil.
  • 2Lightly coat large skillet with sprays of olive oil; place over medium-high heat.
  • 3In batches, cook the zucchini and squash rounds, in single layer until crisp-tender, about 3 minutes per batch, turning halfway through and coating skillet with more spray when needed.
  • 4Layer zucchini and squash with the crumbled goat cheese in an 8" X 8" and set aside.
  • 5Add 4 tsp of the olive oil to skillet, and reduce heat to medium; add shallot and thyme and cook until tender, about 3 minutes.
  • 6Add 2 Tbsp flour to skillet, and cook til it develops a nutty aroma, about 1 minute. Whisk in 2% milk and cook til slightly thickened (about 2-3 minutes)
  • 7Season with salt and pepper. Pour over zucchini and squash.
  • 8Toss bread crumbs with 2 tsp olive oil in small bowl; sprinkle over dish; Bake 20 to 25 minutes, or until vegetables are fork tender
  • 9NUTRITION INFO: 143 cal, 7 g protein, 13 g carb, 2 g fiber, 6 g sugars, 8 g fat, 3.5 g sat fat, 211 mg sodium

Printable Recipe Card

About Summer Squash Gratin

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tag: Healthy