Ingredients
- 2 lb. zucchini, cut into ½-inch circles
- 2 lb. yellow squash, cut into ½-inch circles
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1½ cups heavy cream
- 2 teaspoons garlic, minced
- ½ cup grated Parmesan cheese
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
- 1 pinch red pepper flakes
Instructions
- Preheat oven to 400°F (200°C).
- Bring a large pot of salted water to a boil. Add zucchini and yellow squash and cook for about 10 minutes until tender. Drain and arrange in a greased 3-quart casserole dish. Set aside.
- In a large pan over medium heat, melt butter. Whisk in flour and cook for about 1 minute.
- Gradually whisk in heavy cream until mixture begins to thicken. Stir in garlic and Parmesan cheese, then season with salt, black pepper, and red pepper flakes.
- Pour the creamy mixture over the zucchini and squash in the casserole dish.
- Bake for 15-20 minutes until bubbly and heated through. Serve warm.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Add breadcrumbs or extra Parmesan on top for a crispy topping.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 247
- Sugar: 5g
- Sodium: 210mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 60mg
