Zucchini Gratin

by V. DeLeeuw; Recipe may contain ads or affiliate links.

Zucchini Gratin

Though in many places zucchini is now available almost year round, there’s nothing quite like zucchini in season. Fresh, firm and almost sweet, these small zucchinis are wonderful. I was surprised to discover, a few years ago, that raw zucchini is actually delicious (try this zucchini salad). Zucchini fries are the ultimate low-carb substitute for potato fries. But gratin has always been and remains one of my favorite ways to prepare zucchini. After all, cheese makes everything taste better.:)

Zucchini Gratin
 
Prep and Cool time
Cook time
Total time
 
Recipe type: Sides, Gluten Free, Low Carb, Primal, Vegetarian
Yield: 2 servings
Ingredients
  • Olive oil spray
  • 4 medium firm zucchinis
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ¼ cup shredded Parmesan
Instructions
  1. Preheat oven to 400 degrees F. Spray a 1.5-quart casserole dish with olive oil.
  2. Using a sharp knife, slice the zucchinis crosswise, ¼-inch thick.
  3. Arrange the zucchini slices in the baking dish. Sprinkle with the salt, pepper, garlic powder and dried thyme.
  4. Generously spray the vegetables with olive oil. Sprinkle with the Parmesan.
  5. Bake the gratin until golden-brown, about 30 minutes. Carefully drain the cooking juices and serve.
Nutrition Per Serving
Calories: 134; Fat: 10g; Saturated fat: 3g; Carbohydrates: 7g; Sugar: 3g; Sodium: 471mg; Fiber: 2g; Protein: 5g

Zucchini Gratin

More Healthy Recipes: