Gluten-Free Zucchini Gratin Recipe

star rating icon star rating icon star rating icon star rating icon star rating icon
Average Rating: 5 | Rated By: 4 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
  • *As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please check out my sponsorship and disclosure policy page for more details

    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


  • Leave a Comment

    No comments yet.

    Add a Rating

    Your email address will not be published. Required fields are marked *

    Similar Recipes

    Cheesy Leek Potato Gratin

    Cheesy Leek Potato Gratin

    Cheesy Leek Potato Gratin – the French version of scalloped potatoes…creamy, rich and a perfect make-ahead dish for company. These potatoes make a scrumptious addition to any meat or fish entree. I particularly enjoy pairing the potato gratin with ham or pork tenderloin. The gratin is a dish that is loved by even the pickiest […] Read More

    Prep Time icon Prep Time 15 Minutes
    Difficulty icon Difficulty Easy
    Cook Time icon Cook Time 90 Minutes
    Serves icon Serves 6
    Low Carb Cheesy Potato Pie

    Low Carb Cheesy Potato Pie

    This Low Carb Cheesy Potato Pie is creamy, cheesy with a bite of garlic flavour. Are you looking for life-changing potatoes? You will love this easy Cheesy Potato Pie recipe. The recipe is super easy to whip up, and each serving has only about 23 net carbs. This savoury, cheesy dish is gluten-free, grain-free, vegetarian, […] Read More

    Prep Time icon Prep Time 15 Minutes
    Difficulty icon Difficulty Easy
    Cook Time icon Cook Time 85 Minutes
    Serves icon Serves 6
    Mediterranean Vegetable Pie In A Potato Crust

    Mediterranean Vegetable Pie In A Potato Crust

    There are eight vegetables in this healthy gluten-free vegetable pie. The tasty vegetarian pie has a crust made of a thin layer of potatoes and the vegetables are baked in spiced Italian sauce and creamy ricotta cheese. Because the crust is made with potatoes, this pie is completely grain-free Read More

    Prep Time icon Prep Time 20 Minutes
    Difficulty icon Difficulty Intermediate
    Cook Time icon Cook Time 50 Minutes
    Serves icon Serves 6