Green and Yellow Squash au Gratin

This is a good recipe in the summer when yellow squash and zucchini are everywhere and really fresh.

Makes 8 servings

• 3 tablespoons butter
• 1 small onion, diced
• 1½ cups shredded cheese (such as Gouda, pepper Jack, or cheddar)
• 1 cup heavy cream
• 1 tablespoon minced garlic
• 2 small zucchini, thinly sliced
• 2 small yellow squash, thinly sliced

Preheat the oven to 350°F. Spray a baking dish with cooking spray.

In a small skillet over medium heat, melt the butter. Add the onion and cook, stirring, until translucent, 3 to 5 minutes. Add 1 cup of the cheese, the cream, and garlic and stir to combine. Increase the heat to high and bring to a boil. Lower the heat and simmer until the cheese has melted and the sauce has thickened, about 10 minutes.

Place the zucchini and squash in the prepared baking dish. Pour the cheese sauce over the squash and sprinkle the remaining ½ cup cheese over the top.

Bake for 25 to 30 minutes, until the cheese is golden brown and the squash is tender. Let cool for about 5 minutes before serving.

Nutritional Info (per serving)

Calories 242, fat 22.2 g, protein 6.3 g, carbs 5.6 g, fiber 0.7 g