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If you’re drowning in zucchini, an easy zucchini gratin recipe is the perfect way to use up a good amount. This low carb cheesy zucchini casserole requires three medium zucchini in a 1 1/2 quart casserole dish, but you can easily double (or even triple!) the recipe to make more in a larger pan!

Adapted from : wholesomeyum.com

  • 4 ounces Parmesan Cheese, grated and divided
  • 6 ounces Gruyere Cheese, grated and divided
  • ½ cup Heavy Cream
  • ¼ teaspoon Pepper
  • 2 cloves Garlic, minced
  • 5 ounces Onion, diced
  • 2 tablespoons Butter
  • 1/2 teaspoon Salt
  • 40 ounces (approximately) Zucchini, large, sliced 1/8 inch thick

  • Number one : Preheat oven to 450 degrees F.
  • Number two : In a baking dish place the zucchini slices in rows one on top of another until the dish is filled. Sprinkle the salt and pepper over the zucchini and set dish aside. 
  • Number three : In a large skillet, melt butter over medium heat.
  • Number four : Add onion to the skillet and cook for 2-3 minutes until it begins to soften. Then add garlic and cook for 2 minutes more.
  • Number five : Pour the heavy cream into the pan stirring until it begins to bubble.
  • Number six : Add 2 ounces of Parmesan cheese and 4 ounces of Gruyere cheese to the heavy cream, onions, and garlic. Stir together until the cheese melts.
  • Number seven : Pour the cheese sauce over the zucchini spreading it evenly over the zucchini.
  • Number eight : Cover the casserole dish with foil and place in the oven and bake at 450 degrees F for 15 minutes. Then remove the foil, top with the remaining Gruyere and Parmesan cheese and bake for 5 minutes more or until the cheese is melted and bubbling and the zucchini is tender. 
  • Number nine : Remove from oven and serve.

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