You will marvel over how great this vegetable casserole tastes. Zucchini, yellow squash and prosciutto are layered and baked with a super simple creamy sauce for a decadent squash au gratin recipe.
Sometime in the past few weeks, my son hit the terrible two’s in a major way. Toddlers are confusing creatures. One moment, they’re intensely loving, smothering you with hugs and kisses. The next moment, you unknowingly did something wrong, and a twenty-minute tantrum starts.
I lovingly refer to my son as the “toddler tornado” right now. He does everything so passionately. He plays hard, loves hard, and when he’s mad, he’s feet-stomping, red-faced crying, rolling on the floor mad. I always feel like children were designed perfectly. His affectionate spells are still plentiful, and help to erase the rough times for his tender-hearted mama.
Along with the tantrums, he’s starting to go through the typical toddler pickiness with food. I always feel like it’s a huge win if I can make something that he’ll actually eat at the dinner table. He could eat snacks and berries all day, but dinner food? Yeah, he’s not a big fan of that right now.
We all really loved this casserole, and my bet is that your whole family will love it, too. Layering the vegetables with the prosciutto allows the sweet and salty flavor of the prosciutto to season the vegetables. The squash is roasted until just slightly tender and lightly covered with a Parmesan and cream sauce. I didn’t completely coat the vegetables with the cream sauce because I personally don’t like the texture of soggy squash. You can make double the sauce if you’d like it to completely coat the vegetables as you would a cheesy potato casserole.Print
Your entire family will love this zucchini, yellow squash and prosciutto casserole baked with a simple Parmesan cream sauce.
- 1 tbsp olive oil
- 2 medium zucchinis, cut into rounds about 1/3 inch thick
- 2 medium yellow squash, cut into rounds about 1/3rd inch thick
- 3 ounces prosciutto, cut into 1 inch pieces
- 1/2 yellow onion, cut into long strips
- 1/8 tsp pepper
For the sauce
- 4 ounces light cream cheese
- 1 tbsp butter
- 1/3rd cup milk (I use skim or 1%)
- 1/8 tsp dry mustard
- 1/4 tsp garlic powder
- 3/4 cup of grated Parmesan cheese
- 9×9 casserole dish
- Preheat oven to 350 degrees.
- Add olive oil to the bottom of the 9×9” baking pan, and rub around with a paper towel to coat the bottom and sides of the dish.
- Create rows in the dish, alternating zucchini slices, yellow squash slices,and a piece of prosciutto.
- Add onion slices in between the rows of squash.
- Lightly sprinkle with pepper. No need for salt, the prosciutto will provide that flavor.
- In a small sauce pan, add cream cheese and butter. Heat on low until melted through and creamy.
- To pan, add milk, garlic powder, dry mustard and 1/2 cup of the Parmesan cheese. Stir until well combined.
- Pour cream cheese sauce over vegetables, and place in oven for 15 to 20 minutes.
- Top with remaining Parmesan cheese, and serve.
- Serving Size: 6