Zucchini Gratin
This Zucchini Gratin is a great low-carb side dish loaded with rich, irresistible flavor.
6
Servings 6
Ingredients:
- 2 large zucchini thinly sliced
- 1/4 tsp salt divided
- 1 tsp extra virgin olive oil
- 1/2 cup onion minced
- 1 large clove garlic minced
- 3/4 cup freshly grated sharp cheddar cheese divided
- 3/4 cup freshly grated fontina cheese
- 1/4 cup Prairie Farms Whole Vitamin D Milk
- 1/8 tsp paprika
- 1/8 tsp garlic powder
- 1/8 tsp nutmeg
- 1/8 tsp allspice
- 1 large egg
- 3 Tbsp fresh chopped spinach
- 1/8 tsp red pepper flakes
- 4 buttery crackers crushed
- 1 Tbsp sesame seeds
- 1 Tbsp chives chopped
Directions:
- Pre-heat oven to 350° °F.
- Slice zucchini into thin discs.
- Bring medium pot of water to boil. Add zucchini and boil for 1 minute.
- Blanch zucchini by removing zucchini and plunging into bowl of ice and water to halt cooking for 5 minutes.
- Lay zucchini on layer of paper towels; pat dry exposed side.
- Sprinkle zucchini with 1/8 tsp of salt, evenly distributed, to draw out moisture.
- Heat medium size skillet over medium-high heat. Add 1 tsp olive oil.
- Sauté onion and garlic until tender and translucent.
- Add 1/2 cup grated cheddar, ½ cup fontina cheese, 1/4 cup whole milk, 1/8 tsp paprika, 1/8 tsp garlic powder, 1/8 tsp nutmeg , 1/8 tsp allspice, pinch of salt and 3 Tbsp chopped fresh spinach. Stir to combine.
- Add 1 egg, stir and set aside.
- Pat zucchini with paper towel to remove any liquid salt may have drawn out.
- Spray pie plate with baking spray.
- Line pie plate with sliced zucchini.
- Pour cheese mixture on top.
- Top with remaining 1/4 cup of cheddar cheese and 1/4 cup of fontina cheese.
- Sprinkle with red pepper flakes, to taste.
- Top with crushed cracker crumbs.
- Cover loosely with foil and bake at 350°F for around 15-20 minutes until cheese is melted and bubbly.
- Top with 1 tbsp sesame seeds and chives, as desired.