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Asparagus Squash Gratin | Can't Stay Out of the Kitchen | amazing side dish with #asparagus #zucchini #carrots & #yellowsquash. This one has a wonderfully flavored cheese sauce. Great for the #holidays. #glutenfree

Asparagus and Squash Gratin

Teresa Ambra
Asparagus and Squash Gratin is a mouthwatering side dish for any occasion. This wonderful casserole is made with yellow squash, carrots, zucchini, asparagus spears, red onion in a delicious cream sauce with six cheese Italian blend. It's a gluten free recipe that's particularly good for company or holiday meals like Easter, Mother's Day or Father's Day.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dish, Veggie/Casserole
Cuisine American
Servings 15
Calories 199 kcal

Equipment

  • 1 microwaveable bowl to microwave carrots
  • 1 large mixing bowl
  • 1 wooden spoon
  • 1 9x13" glass baking dish
  • 1 medium sauce pan
  • 1 whisk
  • measuring cups
  • measuring spoons
  • 1 grater if cheese is not previously grated or shredded
  • 1 sharp knife to cut vegetables

Ingredients
  

  • 2 large yellow squash sliced
  • 2 large zucchini sliced
  • 2 bundles asparagus spears
  • 1/3 cup red onion diced
  • 1/4 cup unsalted butter (1/2 stick)
  • 3 cloves garlic minced
  • 1 tbsp. dried parsley
  • 1 tbsp. dried basil
  • 1 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 1/2 cup gluten free flour or substitute regular all-purpose flour
  • 1 cup heavy whipping cream
  • 2 cups half-and-half
  • 1 cup fontina cheese or six-cheese Italian blend: mozzarella, Asiago, Romano, Provolone, Fontina & Parmesan cheeses
  • 8 oz. carrot chips
  • 1 tsp. fresh basil or thyme, for garnish, as desired

Instructions
 

  • Microwave carrots about 5 minutes on high.
  • Place squash, zucchini, partially cooked carrots, red onion, garlic and asparagus in a large mixing bowl.
  • Stir well to combine.
  • Pour ingredients into a 9x13” glass baking dish that has been sprayed with cooking spray.
  • In a medium saucepan over medium heat melt butter.
  • Add parsley, basil, salt and pepper.
  • Stir in flour with a whisk.
  • Add half-and-half about ¼ cup at a time until all is used; then add cream.
  • Add cheese and stir to combine.
  • Pour over veggies in dish.
  • Cover with foil.
  • Bake at 350° for about 45 minutes to an hour or until veggies are fork tender.
  • Garnish with fresh basil or thyme before serving.

Notes

NOTE: When I initially made this recipe, Pamela's baking and pancake mix was the only gluten free product available. It is not preferred however, in taste or texture. I recommend Bob's Red Mill or even the Walmart Great Value brand gluten free flour if you want to keep this recipe gluten free.
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 199kcalCarbohydrates: 11gProtein: 6gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 48mgSodium: 242mgPotassium: 401mgFiber: 2gSugar: 5gVitamin A: 3266IUVitamin C: 18mgCalcium: 152mgIron: 2mg
Keyword asparagus, carrots, casserole, gluten free, side dish, vegetable, yellow squash, zucchini
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