When I cook this up, the place smells incredible. It’s definitely a hit.

Comforting and delicious, this au gratin of zucchini and yellow squash is ideal for dinner parties or potlucks with loved ones. With a rich sauce and the delicate tastes of zucchini and yellow squash, this dish is creamy and cheesy. No matter the season, this meal is perfect for using up summer garden produce or adding a cozy touch to your winter table. This slow cooker variation is perfect if you’re trying to find a new favorite in the family or a dish that will wow guests on special occasions.

Grilled chicken or baked fish are the perfect accompaniments to this au gratin of zucchini and yellow squash. It goes well with heartier dishes like meatloaf or roast. To complete the dish, try serving it with a warm piece of crusty bread and a fresh green salad dressed with a tart vinaigrette. Finish off your hearty family meal with a simple fruit dessert, such as apple slices or a berry crisp.

Ingredients

How to Follow

1. Prepare the Vegetables: Arrange the yellow squash, zucchini slices, and onions in a single layer in the slow cooker.
2. Mix the Sauce: In a mixing bowl, pour the heavy cream and stir in the cheddar and Parmesan cheeses, minced garlic, salt, and pepper. Combine thoroughly.
3. Coat the Vegetables: Evenly coat the veggies in the slow cooker with the cream and cheese mixture.
4. Cook Slowly: Cover and simmer on low for four to five hours until the vegetables are tender.
5. Add Crunch: About 30 minutes before serving, combine the melted butter and bread crumbs. Sprinkle this mixture over the slow-cooked veggies.
6. Finish Cooking: Cook for another 30 minutes with the lid back on.
7. Serve: Top with fresh parsley and serve warm if preferred.