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Slow Cooker Zucchini and Yellow Squash Au Gratin: A Creamy, Cheesy Delight
When it comes to making side dishes that are both comforting and packed with flavor, Slow Cooker Zucchini and Yellow Squash Au Gratin is a winning choice. With the perfect balance of tender vegetables, rich creaminess, and a golden, cheesy crust, this dish is a guaranteed hit at your dinner table. Plus, it’s incredibly easy to make, thanks to the convenience of the slow cooker.
This version of a classic au gratin combines fresh zucchini and yellow squash, two veggies that bring their own natural sweetness and mild flavor, with a luscious cheese sauce. It’s the perfect way to elevate your vegetable game and make a delicious, hearty side dish that everyone will love.
🧑🍳 Why You’ll Love Slow Cooker Zucchini and Yellow Squash Au Gratin
- Effortless cooking – With just a few simple ingredients and your slow cooker doing all the work, you can create a rich, flavorful dish without spending hours in the kitchen.
- Creamy and cheesy – The combination of cheese, cream, and the slow-cooked vegetables creates a deliciously creamy texture that’s irresistible.
- Perfect for meal prep – This au gratin is perfect for making ahead of time and reheating when you’re ready to serve. It also pairs wonderfully with almost any main course.
- Great way to use summer squash – If you have an abundance of zucchini or yellow squash in your garden or from the farmer’s market, this is an ideal recipe to use them in.
🧂 Ingredients You’ll Need
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 2 medium yellow squashes, sliced into 1/4-inch rounds
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1/2 cup milk
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt (or to taste)
- 1/2 cup panko breadcrumbs (for topping)
- 2 tablespoons butter (cut into small pieces)
- Fresh parsley or basil for garnish (optional)
🔪 How to Make Slow Cooker Zucchini and Yellow Squash Au Gratin
1. Prep the vegetables:
- Start by washing the zucchini and yellow squash. Slice them into 1/4-inch thick rounds. You want them to be uniform so they cook evenly. Set the vegetables aside.
2. Prepare the cheese sauce:
- In a bowl, mix together the heavy cream, milk, garlic, thyme, basil, black pepper, and salt. Whisk until well combined. This will be the creamy sauce that brings the dish together.
3. Layer the vegetables:
- In your slow cooker, layer the zucchini and yellow squash slices. You can alternate the layers slightly or just pile them on evenly—either way, they will cook down beautifully.
- Pour about half of the creamy sauce over the first layer of veggies. Then sprinkle half of the shredded cheddar, mozzarella, and Parmesan cheeses on top.
4. Add more layers:
- Repeat the process with another layer of zucchini and yellow squash, followed by the rest of the sauce and the remaining cheese. Make sure the vegetables are well coated with the sauce.
5. Top with breadcrumbs:
- Sprinkle the panko breadcrumbs over the top of the casserole. This will give the au gratin a nice, crispy topping when it’s done cooking.
- Dot the top with small pieces of butter to help the breadcrumbs brown and crisp up as the dish cooks.
6. Slow cook the dish:
- Cover the slow cooker and set it to cook on low for 4-5 hours, or high for 2-3 hours. You’ll know it’s done when the vegetables are tender and the cheese has melted into a creamy sauce. The breadcrumbs should also be golden brown and crispy.
