Squash Gratin

I’m still trying to help my father-in-law use up his yellow squash, so this week, I decided on a gratin.

Squash Casserole

Squash Gratin

Total Time: 45 minutes

Yield: Serves 6


  • 1 lb yellow (or zucchini) squash
  • 2-4 TBSP extra virgin olive oil
  • 1/4 cup diced onion
  • 1 tsp fresh thyme leaves
  • 1/2 tsp granulated garlic powder
  • 2 TBSP all purpose flour
  • 1 1/3 cup milk or (milk and coconut milk combination)
  • Salt and pepper
  • 4 oz brie, goat cheese, or other soft cheese
  • 2/3 cup breadcrumbs or cracker crumbs
  • 1 TBSP melted butter


  1. Slice the squash 1/4" thick. I do long strips, instead of circles.
  2. In a large skillet, heat 2 TBSP oil. Saute squash in a single layer, flipping once, until crisp tender. Add oil, as needed. Remove to a plate. You could also place a single layer on a baking sheet, drizzle with oil, and bake at 375, about 3 minutes.
  3. In the same skillet, make sure you have about a little over a tablespoon of oil. Add onions, and cook until translucent.
  4. Stir in thyme, garlic powder, and flour. Cook about 1 minute.
  5. Whisk in milk, and cook until slightly thickened. Stir in salt and pepper.
  6. Heat oven to 375.
  7. Layer squash and cheese in a greased baking pan.
  8. Pour milk mixture over all.
  9. Mix crumbs and butter. Sprinkle on top.
  10. Bake until bubbly, and top is golden, about 20-25 minutes.