Summer Squash and Prosciutto Au Gratin

  • Author: Michelle @ Blackberry Babe
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30


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


  1. Preheat oven to 350 degrees.
  2. 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.
  3. Create rows in the dish, alternating zucchini slices, yellow squash slices,and a piece of prosciutto.
  4. Add onion slices in between the rows of squash.
  5. Lightly sprinkle with pepper. No need for salt, the prosciutto will provide that flavor.
  6. In a small sauce pan, add cream cheese and butter. Heat on low until melted through and creamy.
  7. To pan, add milk, garlic powder, dry mustard and 1/2 cup of the Parmesan cheese. Stir until well combined.
  8. Pour cream cheese sauce over vegetables, and place in oven for 15 to 20 minutes.
  9. Top with remaining Parmesan cheese, and serve.


  • Serving Size: 6