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Zucchini-Jalapeño Au Gratin
20 Prep Time
minutes
40 Cook Time
minutes
60 Total Time
minutes
6 Serving
size
Looking to spice up your side dish game? This Zucchini-Jalapeño Au Gratin delivers layers of flavor and comfort. Creamy Oaxaca cheese, fragrant oregano, and just the right amount of heat from jalapeños come together over tender zucchini and yellow squash. Golden and bubbly from the oven, it’s a dish that steals the spotlight—whether served alongside grilled meats or as a satisfying vegetarian centerpiece.
Recipe provided by Chef Ingrid Hoffman.
Print Recipe
Ingredients
- 2 tablespoons butter plus more for dish
- 1 cup onion, chopped
- 4 cloves garlic, minced
- 1.5 jalapeños, finely diced
- 1.5 tablespoons fresh oregano, finely chopped
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 2 cups shredded Oaxaca or Asadero cheese, divided
- 1/2 cup freshly grated Parmesan cheese + 1 tablespoon, divided
- Salt and pepper to taste
- 2 medium zucchinis, sliced crosswise into 1/4” coins
- 1 medium yellow squash, sliced crosswise into 1/4” coins
- Chopped fresh cilantro for garnish
Preparation
- Preheat oven to 375° and butter a medium casserole dish (8 X 11).
- In a large skillet over medium-high heat, melt butter. Add the onions and cook for 3 minutes, until fragrant and translucent. Add the garlic, jalapeños and oregano and cook for another 5 minutes. Add the flour and mix well. Cook until flour is golden and starts to bubble, about 1 minute more. Add the milk and stir until mixture comes to a simmer. Cook until slightly thickened, about 1 minute.
- Turn off the heat and mix in 1½ cups Oaxaca and ½ cup Parmesan cheeses. Stir until cheese has melted, then season with salt and pepper if needed.
- Add a layer of zucchini and yellow squash to the baking dish, alternating and overlapping the zucchini/yellow squash slices. Season with salt and pepper and spread about one-third of the cream mixture over the zucchini. Sprinkle some of the remaining Oaxaca on top. Repeat this two more times, your last layer should be 1/3 of the cream mixture.
- Bake until bubbly, for 25-28 minutes. Turn the oven to broil and bake for another 3 minutes, until golden. Garnish with cilantro and serve immediately.
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