Ingredients
Vegetables
- 2 lb. zucchini, cut into ½" circles
- 2 lb. yellow squash, cut into ½" circles
Sauce
- 2 tbsp butter
- 2 tbsp all purpose flour
- 1½ cups heavy cream
- 2 tsp garlic, minced
- ½ cup parmesan cheese, grated
- ¼ tsp salt
- ⅛ tsp black pepper
- 1 pinch red pepper flakes
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the casserole.
- Cook Vegetables: Bring a large pot of salted water to a boil. Add the zucchini and yellow squash slices and cook for about 10 minutes until they become tender. Drain the vegetables well and arrange them evenly in a greased 3-quart casserole dish. Set aside.
- Prepare Sauce: In a large pan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute to form a roux. Gradually add the heavy cream while whisking continuously until the sauce thickens. Stir in the minced garlic and grated parmesan cheese. Season with salt, black pepper, and a pinch of red pepper flakes to taste.
- Assemble and Bake: Pour the creamy cheese sauce evenly over the prepared zucchini and squash in the casserole dish. Place it in the preheated oven and bake for 15 to 20 minutes until the center is bubbling and the top is lightly golden. Remove from oven and serve warm.
Notes
- Ensure the vegetables are well-drained before layering to avoid a watery casserole.
- You can substitute heavy cream with half-and-half for a lighter sauce, though it may be less rich.
- Grated mozzarella or cheddar cheese can be added for a different flavor profile.
- For a gluten-free version, use gluten-free flour instead of all-purpose flour.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
