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Crispy Zucchini and Yellow Squash Gratin Recipe with Herb Parmesan Crust

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A light and crispy summer gratin featuring zucchini and yellow squash with a golden herb parmesan crust, perfect for warm evenings and gatherings.

Ingredients

Scale
  • 3 medium zucchini, thinly sliced (about 6 cups total)
  • 2 medium yellow squash, thinly sliced (about 6 cups total)
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh thyme leaves
  • 1 cup freshly grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • ½ cup panko breadcrumbs (Japanese-style)
  • 1 teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • 1 teaspoon lemon zest (optional)
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Thinly slice zucchini and yellow squash about ⅛-inch (3 mm) thick using a sharp knife or mandoline.
  3. Toss the squash slices in a large bowl with 3 tablespoons olive oil, minced garlic, 1 teaspoon salt, and ½ teaspoon black pepper. Let sit for 10 minutes to draw out moisture and soak up flavors.
  4. In a separate bowl, combine 1 cup grated Parmesan, ½ cup panko breadcrumbs, chopped parsley, thyme leaves, lemon zest if using, and melted butter. Stir until crumbly but sticks together when pressed.
  5. Lightly grease an 8×8-inch baking dish with a tablespoon of olive oil or butter.
  6. Layer half of the squash slices evenly in the dish, overlapping slightly. Sprinkle half of the herb parmesan mixture evenly over the squash.
  7. Add the remaining squash slices on top, then finish with the rest of the herb parmesan crust, pressing gently to help it adhere.
  8. Bake uncovered for 30-35 minutes until the crust is golden brown and crispy and the squash is tender but not mushy. Tent loosely with foil if the crust browns too quickly.
  9. Let the gratin rest for 5 minutes before serving to set and make slicing easier.

Notes

If squash releases a lot of liquid, drain some before layering to avoid sogginess. Use uniform thin slices for even cooking. For extra crispiness, mix fresh parmesan with panko just before spreading. If crust browns too fast, tent with foil or broil for 1-2 minutes at the end. Leftovers reheat best in the oven to maintain crust crispness.

Nutrition

Keywords: zucchini gratin, yellow squash gratin, summer squash recipe, herb parmesan crust, crispy gratin, summer side dish, easy gratin recipe

Find it online: https://siennaspoon.com/crispy-zucchini-and-yellow-squash-gratin-recipe-with-herb-parmesan-crust-easy-and-perfect-for-summer/