Gluten-Free Zucchini Gratin Recipe

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Average Rating: 4.5 | Rated By: 3 users

Ditch the scalloped potatoes and bring on the gluten-free zucchini gratin. This tasty side dish makes a perfect addition to barbecues. The zucchini is seasoned with fresh basil and a hint of nutmeg baked in a light cheesy sauce and crispy topping. Even if you are not a fan of vegetables, you will love this outrageously easy to make zucchini gratin side dish

Ingredients

  • 1 Tbsp. Extra virgin olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, chopped
  • 4 medium zucchini, trimmed and sliced (I used a combo of green and yellow)
  • 1/2 cup milk
  • 2 large eggs
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 2 Tbsp. Fresh chopped basil leaves
  • 1/8 tsp. GF ground nutmeg
  • 2 Tbsp. Almond flour
  • 1/2 tsp. GF dried thyme or sage
  • 1/2 tsp. GF dried oregano
  • 1/2 tsp. GF dried basil
  • 1 Tbsp. Extra virgin olive oil
  • Sea salt and GF ground black pepper to taste
  • Garnish: fresh thyme or Italian parsley
  • Instructions

  • Preheat oven to 400 F
  • In an l0-inch cast iron skillet or ovenproof skillet heat olive oil over medium heat. Add onions and cook until soft. About 5 minutes
  • Add garlic, zucchini and season with salt and pepper. Stir-fry for 4 - 5 minutes coating the zucchini with the onion mixture but keeping the zucchini crisp
  • Whisk together milk, eggs, 1/2 cup mozzarella, fresh basil and nutmeg. Pour the egg mixture evenly over the zucchini and give it a gentle stir
  • In a small bowl combine bread crumbs, almond flour, thyme, oregano, basil, 1 tablespoon olive oil and 1/2 cup mozzarella. Spoon mixture evenly over zucchini and sprinkle with remaining cheese
  • Cover with foil and bake for 15 minutes. Remove foil and bake for 5 more minutes until the cheese starts to brown
  • To serve sprinkle with fresh thyme or Italian parsley


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