Summer Squash Au Gratin

Total Time
40mins
Prep
10 mins
Cook
30 mins

A good use for a garden full of yellow squash or green (zucchini) squash or both!

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Ingredients

Nutrition

Directions

  1. Preheat oven to 350. Lightly grease/spray a casserole dish and set aside.
  2. In a large skillet, melt the butter. Add the squash, celery and oniona and saute in the butter for about 2-3 minutes, just until they are softened and barely tender. Do not overcook.
  3. Remove from heat.
  4. Stir in the sour cream, cheddar cheese, pepper and (if needed salt) and bacon.
  5. Mix well and place in the casserole dish. Sprinkle Parmesan over the top and bake at 350 degrees for about 30 minutes or until lightly brown on top.
Most Helpful

4 5

My husband and I both thought this was very tasty! We don't like celery, so I used chopped carrot instead, and added egg as a binder as previously suggested. It was a great way to use up an overgrown squash (I didn't use the pithy center part).

4 5

Very Good! Served with a grilled steak and tangy salad.Will increase the sour cream and add an egg to bind it next time.

5 5

Yet another winner!! My picky dh who for the last 13 years has claimed he's "allergic" to zucchini actually ate this and liked he said he like the cheese and bacon in it.My ds ate most of it by himself and he's 18 months old.I didn't dice my zucchini but I did cut it into half circles. Just because I like that shape. I myself didn't care for the celery and will probably not add them in the next time I make it, because there will be a next time. I found as soon as I took it out of the oven it did have a sorty of leaky texture to it but once I let it sit and cool a bit it got a bit firmer. And the flavors were great, they all seemed to enhance each other. This will be yet another new addition to my family. Thanks again for another winner Parsley!