Zucchini and Squash Au Gratin

This Zucchini and Squash Au Gratin is a great side dish for summer because it is creamy, cheesy, and full of flavor. You can eat fresh zucchini and squash from the garden in this way.

Ingredients:

• 2 medium zucchini, thinly sliced
• 2 medium yellow squash, thinly sliced
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

Before you start cooking, heat the oven to 375F 190C

Put the butter in a big pan and melt it over medium-low heat

Add the minced garlic and cook for about one minute, until the garlic smells good

Put the zucchini and squash slices in the pan and saut for about 5 minutes, until they start to get a little soft

Add pepper and salt to taste

Put the sauted squash and zucchini in a baking dish that has been greased

Get the heavy cream hot in a small saucepan, but don't let it boil

Take it off the heat and mix in the cheddar cheese shreds until they melt and become smooth

Put the squash and zucchini in a baking dish

Add the cheese sauce on top of them

Add the grated Parmesan cheese on top

Put it in an oven that is already hot and bake for 20 to 25 minutes, or until the top is golden and bubbly

Add chopped parsley as a garnish before serving

Classic Chicken Pot Pie

This chicken pot pie is a comforting classic that has been around for a long time. It has flaky pie crust, tender chicken, savory vegetables, and a creamy sauce.

Ingredients:

• 2 cups cooked chicken, diced
• 1 cup carrots, diced
• 1 cup frozen peas
• 1/2 cup celery, diced
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 9-inch unbaked pie crusts

Instructions:

Warm the oven up to 425F 220C

Melt the butter in a big pan over medium-low heat

Put in the celery, onions, and carrots

Cook for 5 to 7 minutes, or until the vegetables are soft

Add the celery seed, salt, pepper, and flour and mix well

Slowly stir in the milk and chicken broth

Stir and let the mixture cook until it gets thick

Mix the chicken and peas in well

Take it off the heat

Put one pie crust around the edge of a pie dish

Put the chicken mix into the crust

Put the second crust on top, seal the edges, and cut off any extra dough

Cut a few small holes in the top crust to let the steam escape

After the oven is hot, bake the pie for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly

Before you serve it, let it cool down for a while

Have fun!