Zucchini, Leeks & Bacon Gratin (Gluten-Free, Keto)

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Average Rating: 5 | Rated By: 1 users

There is no wrong way to make vegetables the star of your next meal especially when there is cheese involved. Here is the most delicious gratin that is easy to whip up and is sure to please. Layers of zucchini, leeks and melted cheese lightly flavoured with bacon and caramelized onions make this into a winner all the way! The best part, this gluten-free recipe is super easy to make and is also keto friendly. Initially, I started to create this recipe as a side dish but this vegetable gratin can be easily served as a main with a light salad. I would describe this zucchini, leeks and bacon gratin as a hearty and comforting meal.

Ingredients

  • 2 strips GF bacon, diced
  • 1/2 small yellow onion, chopped
  • 2 medium zucchini, cut into 1/4-inch thick rounds
  • 1 small leek, white part only, thinly sliced
  • 1 cup grated mozzarella cheese
  • 1 cup grated cheddar cheese
  • 1 large tomato, sliced
  • Himalayan salt and GF ground black pepper to taste
  • Garnish; fresh basil leaves (optional)
  • Instructions

  • Preheat oven to 400 F
  • Preheat a 9-inch cast iron skillet over medium heat. Add bacon and onions and sauté until onions are lightly caramelized. About 5 minutes
  • Place a layer of 1/2 the zucchini over the onions and bacon and 1/2 the leeks. Lightly season with salt and pepper.
  • Add a layer of half the cheeses, then remaining zucchini and leeks and top with tomato slices. Lightly season with salt and pepper. Finish with remaining cheeses
  • Bake for 20 minutes until the cheese has melted. Garnish with fresh basil leaves


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